Introduction
Dive into the oceanic delight of crispy fried squid, a popular dish enjoyed around the world. With its tender texture and delectable flavor, this recipe offers an irresistible crunch when fried to perfection. Pair it with a simple homemade aioli to elevate your culinary experience. Whether as a main dish or appetizer, this squid dish is sure to impress your guests.
Detailed Ingredients with measures
Squid
– 700 g (1.4 lb) medium whole baby squid, cleaned (preferred for tenderness)
– 500 g (1 lb) squid tubes, already cleaned
Batter
– 2/3 cup cornflour (cornstarch)
– 1/3 cup plain (all-purpose) flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon cooking (kosher) salt
– 1/4 teaspoon white pepper powder
– 2/3 cup cold tap water
Cooking/Seasoning
– 3–4 cups vegetable or canola oil (approximately 4 cm / 1.5 inches depth in a pot)
– Cooking (kosher) salt – a pinch
– White pepper powder
Easy Aioli (Garlic Mayonnaise)
– 1/2 cup whole egg mayonnaise or Kewpie
– 1/2 teaspoon finely grated garlic
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 1 hour (includes batter chilling)
Yield: Serves 3–4 as a main dish or 5–8 as an appetizer
Instructions
*Preparing Squid:*
1. Cut one side of the squid tube to lay it flat. Pat both sides dry with a paper towel.
2. Lightly score the inside in a 1.5 cm (0.6 inch) diamond pattern without cutting all the way through.
3. Cut the squid into approximately 5 x 2 cm (2 x 1 inch) rectangles.
*Aioli:*
1. Mix mayonnaise and grated garlic in a bowl. Set aside for at least 20 minutes, up to 24 hours.
*Batter:*
1. Whisk together cornflour, plain flour, baking powder, and salt in a bowl.
2. Gradually whisk in cold water until smooth.
3. Refrigerate the batter for 30 minutes.
*Frying:*
1. Heat oil in a heavy-based pot to 160°C (320°F).
2. Whisk the batter again and add all the squid pieces, ensuring they are well-coated.
3. Fry the squid in three batches:
– For baby squid: 2 minutes until light golden.
– For regular squid tubes: 3 minutes until light golden.
4. Remove squid with a slotted spoon and drain on a paper towel-lined tray.
5. Increase oil temperature to 200°C (390°F).
6. Fry the squid again in two batches for 1.5 minutes each until deep golden and crispy.
7. Drain on a paper towel-lined bowl.
8. Taste and lightly season with salt and white pepper.
*Serving:*
1. Transfer to a serving bowl.
2. Serve with aioli on the side.
*Notes:*
Leftovers can be refrigerated for up to 3 days. Reheat in a 220°C (425°F) oven for 6–8 minutes.
Detailed Directions and Instructions
Preparing Squid
1. Cut one side of the squid tube to lay it flat. Pat both sides dry with a paper towel.
2. Lightly score the inside in a 1.5 cm (0.6 inch) diamond pattern without cutting all the way through.
3. Cut the squid into approximately 5 x 2 cm (2 x 1 inch) rectangles.
Aioli
1. Mix mayonnaise and grated garlic in a bowl. Set aside for at least 20 minutes, up to 24 hours.
Batter
1. Whisk together cornflour, plain flour, baking powder, and salt in a bowl.
2. Gradually whisk in cold water until smooth.
3. Refrigerate the batter for 30 minutes.
Frying
1. Heat oil in a heavy-based pot to 160°C (320°F).
2. Whisk the batter again and add all the squid pieces, ensuring they are well-coated.
3. Fry the squid in three batches:
– For baby squid: 2 minutes until light golden.
– For regular squid tubes: 3 minutes until light golden.
4. Remove squid with a slotted spoon and drain on a paper towel-lined tray.
5. Increase oil temperature to 200°C (390°F).
6. Fry the squid again in two batches for 1.5 minutes each until deep golden and crispy.
7. Drain on a paper towel-lined bowl.
8. Taste and lightly season with salt and white pepper.
Serving
1. Transfer to a serving bowl.
2. Serve with aioli on the side.
Notes
Serving Size
– This recipe serves 3–4 as a main dish or 5–8 as an appetizer.
Storage
– Leftovers can be refrigerated for up to 3 days. Reheat in a 220°C (425°F) oven for 6–8 minutes.
Cook techniques
Preparing Squid
Cut one side of the squid tube to lay it flat, then pat both sides dry. Lightly score the inside in a diamond pattern without cutting all the way through and cut into rectangles.
Making Aioli
Mix together whole egg mayonnaise and finely grated garlic in a bowl. Allow it to set for at least 20 minutes for the flavors to meld.
Preparing Batter
Combine cornflour, plain flour, baking powder, and salt in a bowl. Whisk in cold water gradually until smooth, then refrigerate for 30 minutes to achieve a better texture.
Frying Squid
Heat oil to 160°C (320°F) and coat squid pieces in batter. Fry baby squid for 2 minutes and regular squid tubes for 3 minutes until light golden. Drain and increase oil temperature to 200°C (390°F) for a second fry until deep golden and crispy.
Serving
Transfer fried squid to a serving bowl and serve with aioli on the side for dipping.
FAQ
Can I use frozen squid for this recipe?
Yes, frozen squid can be used, but ensure it is completely thawed and dried before preparation.
What can I substitute for mayonnaise in the aioli?
You can use Greek yogurt or any other creamy dressing, but it will alter the flavor.
How do I know when the oil is hot enough for frying?
You can use a thermometer to measure the oil temperature; it should read 160°C (320°F) for the first fry and 200°C (390°F) for the second fry. Alternatively, you can test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
How long can I keep the leftovers?
Leftovers can be refrigerated for up to 3 days. Reheat in an oven at 220°C (425°F) for 6–8 minutes for best results.
What side dishes pair well with this fried squid?
Fried squid pairs well with salads, garlic bread, or as part of a seafood platter with various dipping sauces.
Conclusion
Enjoying crispy fried squid with a delicious garlic aioli is a delightful culinary experience. This dish not only tantalizes your taste buds but also offers a fun and interactive way to serve up seafood, whether as a main course or a shareable appetizer. With its crunchy texture and savory flavor, it’s sure to be a hit at your next gathering.
More recipes suggestions and combination
Tempura Vegetables
Light and crispy tempura vegetables make an excellent side dish, pairing well with the squid. Consider using zucchini, bell peppers, or sweet potatoes.
Spicy Calamari Salad
Combine fried squid with mixed greens, cherry tomatoes, and a zesty vinaigrette for a refreshing and flavorful salad.
Garlic Butter Pasta
Toss some spaghetti with garlic butter sauce and top with crispy squid for a delectable fusion dish.
Citrus Salsa
Create a vibrant salsa using diced tomatoes, onions, cilantro, lime juice, and avocado to complement the fried squid.
Stuffed Peppers
Use a mixture of rice, seafood, and spices to stuff bell peppers and bake for a hearty main dish.
Herbed Rice
Serve the squid on a bed of herbed rice, adding a fragrant and colorful side to the meal.
Chili Lime Dressing
A tangy chili lime dressing drizzled over the fried squid will elevate the dish with a zesty kick.
