Crispy squid in light batter (Printable Version)

Tender squid rings coated with light batter, fried crisp and served with lemon wedges.

# What You'll Need:

→ Squid

01 - 1.1 lbs cleaned squid tubes and tentacles

→ Marinade

02 - 1 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon lemon juice

→ Batter

05 - 3/4 cup all-purpose flour
06 - 1/3 cup cornstarch
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon cayenne pepper (optional)
09 - 2/3 cup cold sparkling water

→ For Frying

10 - 3 1/8 cups vegetable oil (for deep frying)

→ To Serve

11 - 1 lemon, cut into wedges
12 - Fresh parsley, chopped (optional)

# Directions:

01 - Slice the cleaned squid into 0.4-inch rings; halve any large tentacles.
02 - Place squid in a bowl and toss with sea salt, black pepper, and lemon juice. Let rest for 10 minutes.
03 - Whisk together flour, cornstarch, baking powder, and cayenne pepper in a medium bowl.
04 - Gradually whisk in the cold sparkling water until the batter is smooth yet thick enough to coat.
05 - Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
06 - Pat marinated squid dry with paper towels. Dip each piece into the batter, letting excess drip off.
07 - Fry squid in batches for 2 to 3 minutes until golden and crisp.
08 - Remove with a slotted spoon and drain on kitchen paper. Serve immediately with lemon wedges and parsley sprinkle.

# Expert Advice:

01 -
  • The batter stays light and shatteringly crisp, never heavy or greasy, because of the sparkling water trick I stumbled on by accident.
  • It cooks so fast that you can have golden, restaurant-quality squid on the table in under half an hour, start to finish.
  • The squid stays tender and sweet inside while the outside crackles, which is exactly what you want when you're craving something special but simple.
02 -
  • The squid must be completely dry before it goes into the batter, or the coating will slip right off in the oil and leave you with naked, sad squid.
  • Sparkling water is not just a fancy touch (the carbonation actually lightens the batter and makes it puff and crisp in a way flat water never will).
  • Fry in small batches and give each piece space, because crowding the pan drops the oil temperature and turns your squid soggy instead of crunchy.
03 -
  • Keep the oil at a steady 180°C by frying in small batches and giving it time to come back up to temperature between each one.
  • Season the squid lightly with a pinch of flaky salt the moment it comes out of the oil, while it's still glistening and hot.
  • If you're nervous about deep frying, use a deep, heavy pan with high sides and never fill it more than halfway with oil to avoid dangerous bubbling over.

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