Deep Fried Squid Recipe

Clean and slice squid

If not already cleaned, remove head, innards, quill and skin from the squid tubes; reserve tentacles. Rinse thoroughly under cold water. Pat dry with paper towels. Trim and slice tubes into 1/2-inch rings. If using tentacles, cut any large cluster into bite-sized pieces.

Season squid lightly with 1 tsp sea salt and 1/2 tsp black pepper. Squeeze half the lemon over the squid and toss. Let sit 5–10 minutes while you prepare the breading and oil.

Make batter

In a medium bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 cup fine breadcrumbs, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp cayenne. Whisk to combine. In a small bowl beat the egg and then whisk in 3 tablespoons cold sparkling water until smooth. Add the egg mixture to the dry mix and stir just until combined; batter should be slightly thick but still loose. Keep batter cold (set bowl in a larger bowl with ice if your kitchen is warm).

Set up a dredge station: one shallow bowl with the seasoned flour (about 3/4 cup) mixed with 1/2 tsp salt and 1/4 tsp black pepper, one bowl with the prepared batter, and one tray or plate for the battered rings to rest briefly.

Heat oil

Pour neutral oil into a deep, heavy pot or a deep fryer to a depth of about 2–3 inches (roughly 1 liter for a medium pot). Heat oil over medium-high until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and browns in about 30–45 seconds, the oil is ready.

Dredge and batter squid

Working in small batches (6–8 rings at a time), lightly toss squid rings in the seasoned flour to coat and shake off excess. Then dip into the cold batter, allowing excess to drip back into the bowl. For extra crunch: after batter, toss quickly into the 1/2 cup breadcrumbs (optional) before frying.

Fry

Carefully add a single layer of battered squid to the hot oil without overcrowding. Fry 1.5–3 minutes, turning if needed, until golden brown and crisp. Smaller rings and tentacles will cook faster; monitor closely. Use a slotted spoon or spider to remove fried squid and transfer to a wire rack set over a tray or paper towels to drain. Sprinkle immediately with a little salt while hot. Repeat with remaining squid, keeping cooked batches warm in a 200°F (95°C) oven if desired.

Serve

Transfer fried squid to a serving platter. Garnish with chopped parsley and serve with lemon wedges and your choice of dipping sauce (about 1/2 cup). Squeeze fresh lemon over just before eating. Serve immediately for best texture.