Crispy Squid in Batter (Printable)

Lightly battered squid fried to a golden crisp, served with a zesty dipping sauce and fresh garnishes.

# What You'll Need:

→ Squid

01 - 1.1 lbs fresh squid, cleaned and cut into rings

→ Marinade

02 - 1 teaspoon sea salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon lemon juice

→ Coating

05 - 0.88 cup all-purpose flour
06 - 0.36 cup cornstarch
07 - 1 teaspoon smoked paprika
08 - 0.5 teaspoon garlic powder

→ For Frying

09 - Vegetable oil, for deep frying

→ Dipping Sauce

10 - 3 tablespoons mayonnaise
11 - 1 tablespoon lemon juice
12 - 1 small garlic clove, minced
13 - 0.5 teaspoon chili flakes (optional)
14 - Salt and pepper, to taste

→ Garnish

15 - Lemon wedges
16 - Fresh parsley, chopped

# How-to Steps:

01 - Pat squid rings dry with paper towels. Combine with salt, pepper, and lemon juice in a bowl. Let rest for 10 minutes.
02 - Whisk together flour, cornstarch, smoked paprika, and garlic powder in a separate bowl.
03 - Bring vegetable oil to 350°F (180°C) in a deep pan or fryer.
04 - Dredge marinated squid rings in the flour mixture, shaking off any excess.
05 - Fry squid in batches for 2 to 3 minutes until golden and crisp, avoiding overcrowding.
06 - Remove squid with a slotted spoon and drain on paper towels.
07 - Combine mayonnaise, lemon juice, minced garlic, chili flakes, salt, and pepper in a small bowl.
08 - Present crispy squid hot with lemon wedges, chopped parsley, and dipping sauce on the side.

# Expert Pointers:

01 -
  • This crispy squid feels like a secret shared between friends: light, perfectly crunchy, yet tender inside.
  • It quickly became my go-to appetizer because it’s both easy and impressive—you don>t need fancy ingredients to wow your guests.
02 -
  • Make sure the oil temperature stays steady; too low and the squid soaks up oil, too high and it burns fast.
  • Using cornstarch mixed with flour was a game changer for that light, crisp coating I keep going back to.
03 -
  • When frying, keep the oil at a constant temperature; investing in a good thermometer changed my results completely.
  • The secret that makes all the difference is balancing the cornstarch and flour ratio for the perfect crisp.

Go back