Fried Squid Recipe

Prepare the squid

If whole, rinse each squid under cold water. Separate tubes from tentacles. Remove cartilage, innards, and skin as needed. Pat tubes and tentacles dry with paper towels. For tubes: slice into 1/2-inch rings or leave whole if preferred.

Place the cleaned, patted-dry squid in a bowl. Add 1 tsp sea salt, 1/2 tsp freshly ground black pepper, 1 tbsp minced garlic, and 1 tbsp lemon juice. Toss to combine and let sit while you prepare the coating (5–10 minutes). Do not marinate longer than 15 minutes to avoid toughening the squid.

In a shallow bowl or tray combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup semolina or panko (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/4 tsp cayenne or white pepper, and 1/2 tsp salt. Whisk until evenly blended.

If using the optional dipping batter for a lighter, puffier crust: in a separate bowl whisk together 1/4 cup flour, 1 beaten egg and 1/2 cup cold sparkling water or beer until just combined. Keep chilled.

Set up a dredging station: the seasoned flour mix in one shallow dish and the optional batter in another (or simply use the flour mix if you prefer). Ensure everything is within reach of the fryer.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge the squid pieces). Heat the oil to 350–360°F (175–180°C). Use a thermometer for accuracy.

Working in small batches (to avoid overcrowding and temperature drop), dredge each squid ring/tentacle first in the seasoned flour mix, shaking off excess. For a thicker crust, dip the floured piece into the chilled batter, then back into the flour mix quickly.

Carefully lower the coated squid into the hot oil using a slotted spoon or spider. Fry 2–3 minutes per batch, turning as needed, until golden brown and crisp. Tentacles may cook slightly faster; remove them when golden. Internal texture should be opaque and tender.

Use a slotted spoon to remove fried squid to a paper towel–lined tray to drain. Immediately sprinkle lightly with coarse salt and chopped parsley, if using.

Continue frying remaining squid in batches, allowing oil to return to 350–360°F between batches.

Arrange the fried squid (8 pieces) on a serving platter. Garnish with lemon wedges and extra parsley. Serve hot with garlic aioli or tartar sauce on the side.

Suggested: squeeze lemon over the squid just before eating for brightness. Leftovers can be kept in a single layer in the refrigerator and reheated in a hot oven (400°F / 200°C) for 6–8 minutes to regain some crispness.