Squid Rings Recipe

Prepare squid

If your squid is not pre-sliced, pat the cleaned squid tubes dry with paper towels and slice into 1/2-inch thick rings. Keep tentacles for another use or chop them and include if desired (adjust frying time if included). Place the rings in a bowl and pour the milk over them. Let sit 10–15 minutes — this tenderizes and helps the coating adhere.

Heat oil

While the squid soaks, pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 1/2 to 2 inches (roughly 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 30–40 seconds.

Prepare coating

In a shallow bowl or wide plate, whisk together the flour, cornstarch, cornmeal (if using), baking powder, salt, black pepper, garlic powder, and paprika until evenly combined.

Dredge squid

Working in batches (do not overcrowd), drain excess milk from a portion of the squid rings, then toss the rings in the flour mixture until evenly coated. Shake off excess flour and place the coated rings on a wire rack while you coat remaining rings. For extra crispness, double-dip: after first coat, briefly return rings to milk and re-coat in dry mix.

Fry

Carefully lower a single layer of coated rings into the hot oil using a slotted spoon or spider; do not overcrowd the pan. Fry for 1.5–2.5 minutes, turning once, until golden brown and crisp. Smaller rings cook faster; watch closely. Remove with a slotted spoon and transfer to a tray lined with paper towels or a wire rack set over a sheet pan to drain. Season immediately with a light sprinkle of salt. Repeat with remaining rings, bringing oil back up to 350°F between batches if needed.

Serve

Arrange squid rings on a platter with lemon wedges. Serve hot with the plum dip. If holding briefly, keep in a warm oven (200°F/95°C) on a wire rack to preserve crispness for up to 15–20 minutes.

Simmer plums: Place the chopped plums in a small saucepan with the rice vinegar and honey. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook 8–10 minutes until the plums soften and begin to break down.

Season: Stir in the grated ginger, minced garlic, soy sauce, red chili flakes, sesame oil, and salt. Continue cooking 1–2 minutes to meld flavors. If the mixture is too thick, add 1–2 tablespoons of water to loosen; for a thinner dipping sauce add up to the full 2 tablespoons.

Blend: Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender and puree until smooth or to desired texture. Taste and adjust seasoning — add a little more honey for sweetness or more rice vinegar for brightness.

Chill briefly (optional): You can serve the dip warm or chilled. If preparing ahead, refrigerate in an airtight container for up to 3 days; bring to room temperature before serving or warm slightly.