Crispy squid in light batter

I was standing at a seaside taverna in Greece, watching the cook drop squid into bubbling oil, and the smell that rose up—crisp, salty, almost sweet—made me order a second plate before I'd even finished the first. When I got home, I couldn't stop thinking about that crunch, that tenderness inside, so I bought fresh squid from the fishmonger and stood in my own kitchen determined to get it right. It took a few tries to nail the batter, but once I did, this became my go-to whenever I wanted something that felt like a vacation on a plate.

The first time I made this for friends, I was nervous the squid would turn rubbery, but when they bit in and their eyes widened, I knew I'd cracked it. We sat around the table with lemon wedges and cold drinks, fingers greasy, laughing about how we should have made a double batch. That night, this recipe stopped being just something I tried and became something I was proud to share.

Ingredients

• Cleaned squid tubes and tentacles: Fresh is best, but frozen works beautifully if you thaw it slowly in the fridge and pat it completely dry before using.
• Sea salt and black pepper: These simple seasonings bring out the natural sweetness of the squid without covering it up.
• Lemon juice: A quick marinade with lemon keeps the squid tender and adds a bright note that cuts through the richness of frying.
• Plain flour and cornflour: The combination creates a batter that clings lightly and crisps up fast, which is the secret to avoiding sogginess.
• Baking powder: Just a touch makes the batter puff slightly and gives you those delicate, airy bubbles on the surface.
• Cayenne pepper: Optional, but a pinch adds a whisper of heat that makes each bite more interesting.
• Cold sparkling water: This is the magic ingredient (the bubbles keep the batter from getting heavy, and the coldness shocks it into crispness when it hits the oil).
• Vegetable oil: You need enough to fully submerge the squid so it fries evenly and turns golden all over.
• Lemon wedges and parsley: A squeeze of fresh lemon at the end is non-negotiable, and the parsley adds a pop of color and freshness.

Instructions

Prepare the squid:

Slice the tubes into rings about a centimeter wide, and if the tentacles are big, cut them in half so everything cooks at the same rate. This is where you set yourself up for even, tender results.

Marinate briefly:

Toss the squid with salt, pepper, and lemon juice, then let it sit for 10 minutes while you prep everything else. It doesn't need long, just enough time to absorb a little flavor and relax.

Mix the batter:

Whisk the dry ingredients together first, then pour in the cold sparkling water gradually, stirring until smooth but still a bit thick. If it's too runny, it won't cling (if it's too thick, it'll be doughy).

Heat the oil:

Bring your oil up to 180°C in a deep pan or fryer, and use a thermometer if you have one. The right temperature is everything (too cool and the squid absorbs oil, too hot and it burns before cooking through).

Dry and dip:

Pat each piece of squid completely dry with paper towels, then dip it in the batter and let the excess drip back into the bowl. Wet squid makes the batter slide off, so this step matters more than you'd think.

Fry in batches:

Drop the battered squid into the hot oil a few pieces at a time, and fry for 2 to 3 minutes until golden and crisp. Don't crowd the pan or the temperature drops and everything steams instead of fries.

Drain and serve:

Lift the squid out with a slotted spoon and let it drain on kitchen paper for just a moment. Serve it immediately while it's still crackling, with lemon wedges and a scattering of parsley.

Save

There was an evening when I made this on a whim after a long week, and my partner walked in just as I was pulling the first batch out of the oil. We stood at the counter, no plates, just eating straight from the paper towels with our fingers, and it felt like the best meal we'd had in months. Sometimes the simplest things, done right, are the ones that stick with you.

Choosing and Preparing Squid

If you're buying fresh squid, look for firm, glossy flesh with a clean ocean smell, and ask the fishmonger to clean it for you if you're not confident doing it yourself. Frozen squid is perfectly fine and often more convenient (just thaw it gently in the fridge overnight and squeeze out any excess moisture before you start). I've learned that smaller squid tend to be more tender, so if you have a choice, go for tubes that are hand-sized rather than huge ones that can turn chewy.

Getting the Batter Just Right

The batter should coat the back of a spoon but still drip off easily, like a thin pancake batter rather than a thick cake mix. I once made it too thick and ended up with squid wrapped in dough, and I made it too thin another time and watched the coating vanish in the oil, so I've learned to eyeball that sweet spot. Cold sparkling water straight from the fridge is key, and I whisk it in at the last minute so the bubbles don't go flat before frying.

Serving and Pairing Ideas

This squid is incredible with garlic aioli, tartar sauce, or even a spicy chili dip if you like heat, and I always put out lemon wedges because that bright acidity cuts through the richness perfectly. It's fantastic as a starter before a seafood pasta or grilled fish, or you can serve it as a snack with cold beer or crisp white wine on a warm evening. I've also piled it into soft flatbreads with shredded lettuce and a drizzle of yogurt sauce for a kind of impromptu squid wrap that disappeared in minutes.

• Add a pinch of smoked paprika to the batter for a subtle smoky depth that makes people ask what your secret is.
• If you want extra crunch, double-dip a few pieces (batter, quick drain, then batter again) before frying.
• Leftover fried squid (if there is any) can be reheated in a hot oven for a few minutes to crisp it back up, though it's never quite as good as fresh.

Save

This recipe has become my answer to whenever I want something that feels indulgent but doesn't take all night, and every time I make it, I'm back at that taverna, salt on my lips and the sea in the air. I hope it brings you just as much joy.

Common Questions

→ How can I ensure the squid stays tender?

Marinate the squid briefly with lemon juice and salt before battering to enhance tenderness and flavor.

→ What is the purpose of sparkling water in the batter?

Sparkling water helps create a light and airy batter, resulting in a crispy coating when fried.

→ Can I add spices to the batter for extra flavor?

Yes, a pinch of smoked paprika or cayenne pepper can be added to the batter for a subtle smoky or spicy kick.

→ What oil is best for deep frying squid?

Vegetable oil with a high smoke point, such as sunflower or canola oil, works best for frying to achieve a golden crisp texture.

→ How do I know when the squid is cooked perfectly?

Fry the squid pieces for 2 to 3 minutes until they turn golden brown and crisp, then drain on paper towels to remove excess oil.