Introduction
If you’re looking for a delicious and crispy seafood treat, deep-fried squid is a perfect choice. This dish offers a delightful crunch and pairs wonderfully with a zesty garlic aioli. With a combination of baby squid and squid tubes, the flavors you’ve come to love from the ocean come together in an easy-to-make recipe. Whether enjoyed as an appetizer or a main course, this dish is sure to impress.
Detailed Ingredients with measures
Squid:
– 700 g (1.4 lb) medium whole baby squid, cleaned
– 500 g (1 lb) squid tubes, already cleaned
Batter:
– 2/3 cup cornflour (cornstarch)
– 1/3 cup plain (all-purpose) flour
– 1/2 tsp baking powder
– 1/2 tsp cooking (kosher) salt
– 1/4 tsp white pepper powder
– 2/3 cup cold tap water
Cooking/Seasoning:
– 3–4 cups vegetable or canola oil (approximately 4 cm / 1.5″ depth in a pot)
– Cooking (kosher) salt – just a pinch
– White pepper powder
Easy Aioli (Garlic Mayonnaise):
– 1/2 cup whole egg mayonnaise or Kewpie
– 1/2 tsp finely grated garlic
Prep Time
30 minutes (including batter refrigeration time)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: Serves 4
Instructions
*Preparing Squid:*
1. Cut one side of the squid tube to lay it out flat. Pat both sides dry with a paper towel.
2. Lightly score the inside with a small sharp knife in 1.5 cm (0.6″) diamond patterns, ensuring not to cut all the way through.
3. Cut the squid into pieces approximately 5 x 2 cm (2 x 1″) rectangles.
*Aioli:*
1. Mix the mayonnaise and finely grated garlic together in a bowl. Set aside for at least 20 minutes, up to 24 hours.
*Batter:*
1. In a bowl, whisk together the cornflour, plain flour, baking powder, and salt.
2. Gradually whisk in the cold water until the mixture is smooth.
3. Refrigerate the batter for 30 minutes.
*Cooking:*
1. Fill a small heavy-based pot or large saucepan with oil to a depth of approximately 4 cm (1.5″). Heat the oil to 160°C (320°F) over medium-high heat.
2. Give the batter a quick whisk, then add all the squid pieces, ensuring they are well-coated.
3. Cook the squid in three batches:
– Pick up some squid, allowing excess batter to drip off, and carefully place it in the hot oil.
– Use chopsticks to separate any pieces that stick together.
– Fry baby squid for 2 minutes or regular squid tubes for 3 minutes until light golden.
– Remove the squid using a slotted spoon and place on a paper towel-lined tray.
– Repeat with the remaining squid, ensuring the oil returns to the correct temperature between batches.
*Second Fry – Crisping:*
1. Increase the oil temperature to 200°C (390°F).
2. Line a large mixing bowl with a double layer of paper towels.
3. Place half of the previously fried squid into the hot oil. It’s acceptable to crowd the pot at this stage.
4. Fry for 1.5 minutes until the squid becomes deep golden and crispy.
5. Remove the squid and place it into the prepared bowl.
6. Bring the oil back up to 200°C (390°F) and repeat with the remaining squid.
*Seasoning and Serving:*
1. Remove the paper towels from the bowl.
2. Taste a piece of squid and sprinkle lightly with additional salt and white pepper to your preference.
3. Toss the squid well to ensure even seasoning.
4. Transfer the squid to a serving bowl and serve immediately with the prepared aioli.
*Note:* This batter remains crispy even after the squid has cooled.
Detailed Directions and Instructions
Preparing Squid
1. Cut one side of the squid tube to lay it out flat. Pat both sides dry with a paper towel.
2. Lightly score the inside with a small sharp knife in 1.5 cm (0.6″) diamond patterns, ensuring not to cut all the way through.
3. Cut the squid into pieces approximately 5 x 2 cm (2 x 1″) rectangles.
Aioli
1. Mix the mayonnaise and finely grated garlic together in a bowl. Set aside for at least 20 minutes, up to 24 hours.
Batter
1. In a bowl, whisk together the cornflour, plain flour, baking powder, and salt.
2. Gradually whisk in the cold water until the mixture is smooth.
3. Refrigerate the batter for 30 minutes.
Cooking
1. Fill a small heavy-based pot or large saucepan with oil to a depth of approximately 4 cm (1.5″). Heat the oil to 160°C (320°F) over medium-high heat.
2. Give the batter a quick whisk, then add all the squid pieces, ensuring they are well-coated.
3. Cook the squid in three batches:
– Pick up some squid, allowing excess batter to drip off, and carefully place it in the hot oil.
– Use chopsticks to separate any pieces that stick together.
– Fry baby squid for 2 minutes or regular squid tubes for 3 minutes until light golden.
– Remove the squid using a slotted spoon and place on a paper towel-lined tray.
– Repeat with the remaining squid, ensuring the oil returns to the correct temperature between batches.
Second Fry – Crisping
1. Increase the oil temperature to 200°C (390°F).
2. Line a large mixing bowl with a double layer of paper towels.
3. Place half of the previously fried squid into the hot oil. It’s acceptable to crowd the pot at this stage.
4. Fry for 1.5 minutes until the squid becomes deep golden and crispy.
5. Remove the squid and place it into the prepared bowl.
6. Bring the oil back up to 200°C (390°F) and repeat with the remaining squid.
Seasoning and Serving
1. Remove the paper towels from the bowl.
2. Taste a piece of squid and sprinkle lightly with additional salt and white pepper to your preference.
3. Toss the squid well to ensure even seasoning.
4. Transfer the squid to a serving bowl and serve immediately with the prepared aioli.
Notes
Note
This batter remains crispy even after the squid has cooled.
Cook techniques
Preparing Squid
Cut the squid tubes to lay flat, dry them with a paper towel, and lightly score the inside in a diamond pattern without cutting through. Cut into rectangular pieces.
Making Aioli
Combine mayonnaise with finely grated garlic in a bowl and let it sit for at least 20 minutes to enhance the flavors.
Preparing Batter
Whisk together cornflour, plain flour, baking powder, and salt. Gradually add cold water until smooth, and refrigerate for 30 minutes for better consistency.
Heating Oil
Fill a pot with oil to approximately 4 cm (1.5″) depth and heat to 160°C (320°F) over medium-high heat for frying.
Cooking Squid
Dip squid pieces in batter ensuring an even coating. Fry in batches, separating pieces with chopsticks, and cook until light golden.
Second Fry – Crisping
Increase oil temperature to 200°C (390°F) and fry the squid again for a shorter time to achieve deep golden crispiness.
Seasoning and Serving
Taste the squid and season lightly with salt and white pepper before tossing for even flavor distribution. Serve immediately with aioli.
FAQ
What type of squid is best for this recipe?
Medium whole baby squid and cleaned squid tubes work best for achieving optimal taste and texture.
Can I use frozen squid?
Yes, frozen squid can be used, but make sure to thoroughly defrost and pat them dry before preparing.
How do I know when the oil is hot enough for frying?
Use a thermometer to check for the correct temperature, or drop a small amount of batter into the oil; it should sizzle and float.
Why do I need to refrigerate the batter?
Refrigerating the batter helps it to thicken and results in a crispier coating when fried.
What if my squid sticks together while frying?
Use chopsticks or a slotted spoon to gently separate the squid pieces during frying.
How can I make the aioli ahead of time?
The aioli can be prepared and stored in the refrigerator for up to 24 hours to develop flavor.
Conclusion
This crispy squid dish, complemented by the garlic aioli, offers a delightful blend of textures and flavors. The method ensures that the batter remains crunchy, making it a perfect appetizer or snack. Enjoy the seafood indulgence and impress your guests with this simple yet sophisticated recipe!
More recipes suggestions and combination
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Marinate cooked squid in a mix of lime juice, chili flakes, and fresh cilantro for a zesty kick.
Stuffed Squid
Fill squid tubes with a mixture of breadcrumbs, garlic, herbs, and cheese, then bake or grill for a hearty dish.
Grilled Squid Skewers
Marinate squid pieces in olive oil, lemon juice, and herbs, then grill them on skewers for a smoky flavor.
Spicy Calamari Pasta
Toss crispy squid with spaghetti, fresh tomatoes, garlic, and a sprinkle of chili flakes for a satisfying pasta dish.
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Combine fried squid with mixed greens, avocado, and a citrus vinaigrette for a refreshing salad.
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Use crispy squid as a filling for tacos, topped with slaw and a drizzle of aioli for a fusion twist.
