Fried Squid Recipe

Prepare and clean squid

Rinse the squid under cold water. Separate the tentacles from the tubes. Remove the quill (transparent cartilage) from inside each tube, peel off the skin if desired, and remove the head/innards. Pat tubes and tentacles very dry with paper towels.

Slice the tubes into 1/2-inch rings. Leave tentacles whole or cut larger clusters in half so pieces are uniform in size (about 1–1.5 inches). Uniform pieces cook evenly.

In a bowl, combine kosher salt, black pepper, minced garlic and lemon juice. Toss squid pieces briefly to coat. Let rest 5–10 minutes while preparing breading — do not marinate for long, as acid will firm and toughen squid.

Set up a breading station: one shallow bowl with beaten eggs mixed with milk or water; a second shallow bowl with the dry mix (all-purpose flour, cornstarch, breadcrumbs if using, baking powder, paprika, garlic powder, salt and pepper). Whisk dry ingredients together until uniform.

Working in batches of 6–8 pieces to avoid crowding, dredge each squid piece in the dry mix, then dip into the egg wash, and finally toss again in the dry mix (double-dredge) to build a crisp coating. Shake off excess flour before frying. Place breaded pieces on a wire rack while you heat the oil.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 40–60 seconds.

Fry squid in small batches so oil temperature stays steady. Gently lower breaded pieces into hot oil and fry 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Small pieces may be done in about 90 seconds; avoid overcooking, which makes squid rubbery.

Use a slotted spoon or spider to transfer fried squid to a wire rack set over a baking sheet (not paper towels — they trap steam and soften the crust). Immediately sprinkle with flaky salt while still hot.

If frying multiple batches, keep finished squid warm in a single layer in a 200°F (95°C) oven for up to 10–15 minutes while you finish frying the rest.

Arrange fried squid on a platter. Sprinkle chopped parsley and serve with lemon wedges and aioli or tartar sauce for dipping.

Enjoy immediately — fried squid is best eaten right away while the crust is crisp and the interior tender.