Crispy Squid Golden Fried

I remember the first time I made crispy squid; the light crunch and golden color surprised even me, turning a simple snack into an instant favorite during a casual Mediterranean evening with friends.

Once, unexpected guests arrived, and I whipped this up in no time—the delighted oohs and aahs made me realize I had nailed a forever recipe.

Ingredients

• Squid: Always use fresh, cleaned squid tubes and tentacles for tenderness and flavor that shines through
• Coating: The mix of all-purpose flour and cornflour provides that unbeatable crunch every time
• Sea salt: Enhances all the flavors subtly without overpowering the squid
• Freshly ground black pepper: Adds a gentle kick that wakes up the palate
• Smoked paprika: Optional but adds a smoky twist that’s hard to resist
• Vegetable oil: The right oil temperature is crucial for a crisp fry and minimal oil absorption
• Garnish & Serving: Fresh lemon wedges and chopped parsley brighten the dish beautifully

Instructions

Get Everything Ready:

Pat the squid dry; slicing the tubes into 1 cm rings while leaving tentacles whole sets the stage for even cooking

Mix the Coating:

Combine flour, cornflour, salt, pepper, and optional smoked paprika for that balanced crispy batter

Heat the Oil:

Warm your vegetable oil to a steady 180°C (350°F) so the squid cooks quickly and absorbs less oil

Coat the Squid:

Toss squid in the flour mix ensuring every piece is well covered yet shake off excess to avoid clumpy batter

Fry to Perfection:

Batch fry for 1–2 minutes; listen for the gentle sizzle and watch for that golden hue without overcrowding the pan

Drain and Serve:

Remove with a slotted spoon onto paper towels to soak excess oil; serve immediately with lemon wedges and fresh parsley alongside aioli or tartar sauce

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This dish quickly became more than just a snack—it's the centerpiece of celebrations, comfort, and every time we needed a quick shareable treat to spark joy around the table.

Keeping It Fresh

Using fresh squid never fails but if you have to use frozen, thaw it completely and pat dry thoroughly to avoid soggy coating.

Serving Ideas That Clicked

Serve alongside a crisp white wine like Sauvignon Blanc and some tangy aioli or tartar sauce—it elevates the whole experience effortlessly.

A Time This Recipe Saved the Day

When last-minute guests popped in, having this recipe in my back pocket meant I impressed without stress or late-night grocery runs.

• Don’t forget to warn guests it’s best enjoyed fresh and hot
• Try adding a touch of chili flakes for a spicy kick on lazy weekends
• Keep paper towels handy to drain well and keep crispness intact

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Thanks for spending some kitchen time with me—here’s to many crunchy, golden batches of crispy squid in your future.

Recipe FAQs

→ How do I achieve a crispy coating?

Use a blend of all-purpose flour and cornflour to create a light, crunchy coating. Make sure to shake off excess before frying.

→ What is the best oil for frying squid?

Vegetable oil works well due to its high smoke point, ensuring the squid cooks quickly and crisply without burning.

→ Should I prepare squid tubes and tentacles differently?

Slice the tubes into 1 cm rings and leave the tentacles whole for even cooking and texture contrast.

→ How can I add a spicy kick to the coating?

Incorporate chili flakes or cayenne pepper into the flour mixture to spice up the crispy coating.

→ What sides complement fried squid best?

Serve with lemon wedges, fresh parsley, and dipping sauces like aioli or tartar for a well-rounded taste experience.