Fried Squids Recipe

Clean and cut

If using whole squid, rinse and pat dry. Remove beak and cartilage, separate tentacles. Slice tubes into 1/2-inch rings and leave tentacles whole if small. Pat all pieces very dry with paper towels to ensure batter adheres and to prevent oil splatter.

Prepare zucchini and red pepper

Trim ends of the zucchini and cut into 1/4-inch thick half-moons (or sticks if you prefer). Remove seeds and stem from the red bell pepper, then cut into 1/2-inch strips. Pat vegetables dry. Lightly toss with 1/2 tsp sea salt and set aside for 5 minutes, then pat off excess moisture.

Make dry mix

In a bowl combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder and paprika. Whisk to combine and break up any lumps. Reserve the breadcrumbs in a separate shallow bowl for finishing.

Make wet batter

In a chilled bowl, whisk the cold sparkling water and the optional egg until just combined. Gradually whisk in the dry mix until you have a smooth batter that is slightly thicker than heavy cream but still fluid enough to coat pieces. Keep batter cold — place over an ice bath or pop in fridge briefly if your kitchen is warm.

Coat squid and vegetables

Working in batches to avoid overcrowding, dredge squid rings/tentacles and vegetable pieces first in the dry flour mixture (shake off excess), then dip into the wet batter, letting excess drip off, and finally press lightly into the breadcrumbs so they have an even crumb coating. Place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour oil into a deep heavy pot or deep fryer, filling to no more than half the pot. Heat oil to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise slowly to the surface.

Fry in batches

Carefully add a single layer of coated squid and vegetable pieces to the hot oil (do not overcrowd). Fry squid rings and tentacles for about 1.5–2 minutes until golden and crisp — squid cooks very quickly; overcooking makes it rubbery. Vegetables may take 2–3 minutes depending on thickness — zucchini should be crisp-tender. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Sprinkle with a little extra sea salt while hot.

Maintain temperature

Keep oil temperature steady; if it drops, wait for it to return to 350°F before adding the next batch. Remove any burnt crumbs between batches to prevent off-flavors.

Assemble

Arrange fried squid, zucchini and red pepper on a warmed platter. Squeeze fresh lemon over the top, sprinkle with chopped parsley, and add a final light dusting of freshly ground black pepper.

Optional dipping sauce

Whisk together mayonnaise, sriracha, lemon juice and salt in a small bowl. Serve alongside the fried items for dipping.

Serve immediately while hot and crisp. Leftovers will lose crispness and are best eaten the same day.