Fried Squid Recipe

Pat the squid legs dry thoroughly with paper towels. Transfer to a bowl.

Add kosher salt, ground black pepper, minced garlic, and lemon juice to the squid. Toss gently to coat. Let sit at room temperature for 10 minutes while you prepare the batter. This seasons the squid and removes excess moisture.

Place a mixing bowl over a larger bowl filled with ice or sit the bowl in the refrigerator to keep it cold — cold batter gives a crisper tempura crust.

In the chilled bowl, whisk the lightly beaten egg with the ice-cold water.

Sift or lightly whisk together the all-purpose flour, cornstarch, and baking powder in a separate small bowl to remove lumps.

Add the dry mix to the egg-water mixture and stir only a few times until just combined. The batter should be lumpy and runny; do not overmix. If the batter becomes warm, add an ice cube and stir briefly to cool.

Place the 1/4 cup additional flour in a shallow dish for dusting the squid prior to battering. Lightly dust each squid leg — this helps the batter adhere.

Pour neutral oil into a deep fryer or a heavy-bottomed pot to a depth of about 2–3 inches (enough to fully submerge the squid pieces). Heat the oil to 350°F (175°C). Use the thermometer to monitor temperature.

Working in small batches (3–4 pieces at a time depending on pot size), dust a few marinated squid legs in the flour, then dip them into the cold tempura batter, letting excess drip off gently.

Carefully lower battered squid into the hot oil. Fry until the batter is light golden and crisp, about 2–3 minutes. Avoid overcrowding or the oil temperature will drop.

Use a slotted spoon or spider strainer to remove the squid and transfer to a wire rack set over a baking sheet or to paper towels for a minute to drain. Immediately sprinkle very lightly with fine sea salt.

If pieces vary in size, keep cooked pieces warm in a 200°F (95°C) oven on a rack while finishing remaining batches. Return oil to 350°F between batches.

In a small saucepan, combine rice vinegar, granulated sugar, ketchup, soy sauce, sriracha, and 2 tbsp water. Stir to combine and bring to a gentle simmer over medium-low heat.

Mix 1/2 tsp cornstarch with 1/2 tsp cold water to form a slurry. Pour the slurry into the simmering sauce while stirring; cook 30–60 seconds until slightly thickened. Remove from heat and stir in sesame oil if using. Taste and adjust heat or sweetness as desired. Keep warm or cool to room temperature for serving.

Arrange fried squid on a platter or individual plates. Sprinkle with chopped fresh cilantro or parsley, if using, and serve with lemon wedges on the side.

Serve immediately with the spicy sweet-and-sour dipping sauce. Recommend serving 3–4 pieces per person as an appetizer or 6–8 for a shareable plate.