Fried Squid Ring (ika Ring) Recipe

Prepare and slice squid

Pat the squid tubes dry with paper towels. If not already slit, make a shallow lengthwise cut and open each tube to lay flat. Trim any remaining cartilage. Slice tubes crosswise into 1/2-inch wide rings. Place rings in a bowl, season with 1 tsp salt and 1 tsp black pepper, toss to coat. If using, squeeze the lemon over the squid and toss, then blot dry again with paper towels.

Make the batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sweet paprika, 1 tsp fine sea salt, and 1/4 tsp ground white pepper. In a separate small bowl beat 1 large egg with 3 tbsp cold water. Pour the egg mixture into the dry ingredients and stir briefly until just combined into a slightly lumpy batter; do not overmix. The batter should be thick enough to cling to the rings but still pourable—adjust with a teaspoon of water or flour if needed.

Optional dredge for extra crisp

Place 1/2 cup additional flour in a shallow dish and 3/4 cup panko breadcrumbs in another. For extra-crispy rings: first dredge seasoned squid rings lightly in flour (shake off excess), then dip into the batter, and finally press into panko. For a simpler coating, skip panko and just batter-dip.

Heat oil

Pour about 1 liter of neutral oil into a wide, deep pot or a deep-fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small bit of batter — it should sizzle and rise immediately without burning.

Fry rings

Working in small batches to avoid crowding (4–6 rings per batch depending on pot size), fry the battered squid rings for 1.5–2.5 minutes until golden brown and crisp. If using panko, they may take the longer end of this range. Use a slotted spoon or spider to turn and remove rings, letting excess oil drip back into the pot.

Drain and season

Transfer fried rings to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Immediately sprinkle a small pinch of salt over the hot rings to taste. Let rest 1–2 minutes before serving so the interior finishes cooking but before they cool and lose crispness.

Mix sauce

Whisk together 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp sriracha, 1 tbsp lemon juice and 1/4 tsp salt in a small bowl until smooth. Taste and adjust acidity or heat as desired.

Serve fried squid rings hot with the dipping sauce on the side and lemon wedges if desired. Best enjoyed immediately to preserve crispness.