Crispy Squid Golden Fried (Print Version)

Golden-fried squid rings with a light, crunchy coating, ideal for a quick and tasty Mediterranean snack.

# What You'll Need:

01 - 1.1 lbs cleaned squid tubes and tentacles

02 - 0.44 cups all-purpose flour

03 - 0.17 cups cornstarch

04 - 1 teaspoon sea salt

05 - 0.5 teaspoon freshly ground black pepper

06 - 0.5 teaspoon smoked paprika (optional)

07 - 2 cups vegetable oil

08 - 1 lemon, cut into wedges

09 - Fresh parsley, chopped (optional)

10 - Aioli or tartar sauce, for dipping

01 - Pat the cleaned squid dry with paper towels. Slice tubes into 0.4-inch rings; leave tentacles whole.

02 - In a large bowl, mix all-purpose flour, cornstarch, sea salt, black pepper, and smoked paprika if using.

03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).

04 - Toss the squid rings and tentacles in the flour mixture until thoroughly coated, shaking off excess.

05 - Fry squid in batches for 1 to 2 minutes until golden and crisp, avoiding overcrowding the pan.

06 - Remove squid with a slotted spoon and drain on paper towels.

07 - Serve immediately, garnished with lemon wedges and chopped parsley if desired. Offer aioli or tartar sauce for dipping.

01 -

The secret to that perfect crunch feels like sharing a little hidden treasure with a close friend
This became a go-to because it’s quick, easy, and impressively delicious without fuss

02 -

Keeping the oil hot enough is key; too cool and the squid gets greasy, too hot and it burns fast
Chilling the coated squid before frying helps the batter stick and enhances the crispiness tremendously

03 -

Try double dredging the squid in coating for an even crunchier finish
Rest the coated squid briefly before frying to let the flour set ensuring a non-greasy crisp