Sea Garden

Salt and Pepper Squid

Photo courtesy of Sea Garden

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Seattle,  Washington
At this tavern full of seafood tanks, “the squid are dredged in cornstarch and potato starch and deep-fried,” says local chef Tom Douglas. “Then they’re seared in a red-hot wok with salt and pepper, garlic, and chiles. Kaboom!”
Last Reviewed April 2013


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