Crispy Squid Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim any tough parts. Place squid in a bowl and toss with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Let sit while you prepare batter (5–10 minutes).

Make batter

In a medium bowl whisk together 3 tablespoons all-purpose flour, 4 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon garlic powder (remaining), 1/2 teaspoon paprika, and remaining 1/2 tsp salt and 1/2 tsp pepper. If using the egg, beat it lightly and whisk into the dry mix. Gradually add 3/4 cup very cold sparkling water while whisking until a smooth, slightly thick batter forms — it should coat the back of a spoon but remain airy. Do not overmix; small lumps are fine. Keep batter chilled over an ice bath if your kitchen is warm.

Heat oil

Pour 3 cups neutral oil into a deep, heavy pot or deep fryer so it reaches about 2–3 inches up the side. Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a drop of batter sizzles and rises immediately.

Coat and fry squid

Working in small batches (to avoid crowding), dredge squid rings and tentacles lightly in a dusting of 1 tablespoon cornstarch (reserved from batter ingredients) or all-purpose flour to remove excess moisture, then dip into the batter to coat evenly, letting excess drip off. Carefully lower into hot oil with a slotted spoon or spider. Fry 1 to 2 minutes per batch until batter is golden and crisp. Tentacles may crisp faster; remove when golden. Maintain oil temperature between 325–350°F (160–175°C) — adjust heat as needed. Transfer fried squid to a paper towel–lined tray and season immediately with a light pinch of salt. Repeat with remaining squid.

Finish and garnish

Arrange crispy squid on a serving platter. Sprinkle chopped parsley (2 tbs) and serve with lemon wedges alongside the sweet & sour sauce. Serve immediately for best texture.

In a small saucepan combine 1/4 cup ketchup, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 teaspoon soy sauce, and 2 tablespoons pineapple juice. Stir over medium-low heat until sugar dissolves and mixture is hot but not boiling.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Whisk the slurry into the sauce and continue to cook 1–2 minutes until sauce thickens and becomes glossy. If sauce becomes too thick, add a teaspoon of water or pineapple juice to reach desired consistency.

Taste and adjust seasoning: add up to 1/4 teaspoon red pepper flakes for heat, more vinegar for tang, or a pinch more sugar if you prefer sweeter. Remove from heat and transfer to a serving bowl. Serve warm or at room temperature with the crispy squid.