Crispy Fried Squid Rings (Print)

Lightly battered fried squid rings with a crisp texture and tangy dipping sauce, ideal as a savory snack.

# What You Need:

→ Squid

01 - 1.1 lb fresh squid, cleaned and cut into rings or tentacles

→ Marinade

02 - 1 tablespoon soy sauce
03 - 1 teaspoon garlic powder
04 - 1 teaspoon ground white pepper
05 - ½ teaspoon salt

→ Batter

06 - ¾ cup all-purpose flour
07 - ¼ cup cornstarch
08 - 1 teaspoon baking powder
09 - 1 large egg
10 - ½ cup cold sparkling water

→ For Frying

11 - Vegetable oil for deep frying

→ Serving (Optional)

12 - Lemon wedges
13 - Sriracha mayonnaise or sweet chili sauce

# How to Make:

01 - Pat squid dry with paper towels. Place squid rings in a bowl and toss with soy sauce, garlic powder, white pepper, and salt. Let marinate for 10 minutes.
02 - In a mixing bowl, combine flour, cornstarch, and baking powder. In a separate bowl, beat the egg with cold sparkling water. Pour wet ingredients into dry and whisk gently until just combined; batter should remain slightly lumpy.
03 - Heat vegetable oil in a deep fryer or heavy saucepan to 350°F (180°C).
04 - Dip marinated squid rings into the batter, allowing excess to drip off.
05 - Carefully fry squid in batches for 2 to 3 minutes until golden brown and crispy. Avoid overcrowding the pan.
06 - Remove fried squid using a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and choice of dipping sauce.

# Expert Advice:

01 -
  • The batter stays impossibly light and shatters between your teeth instead of becoming chewy like you might fear.
  • It comes together faster than you'd think, making it perfect when unexpected guests arrive or you need something impressive without the stress.
  • That crispy-outside, tender-inside contrast is genuinely addictive and hard to stop eating once you start.
02 -
  • Do not let the squid sit in the marinade longer than 10 minutes or the soy sauce will make it tough and fibrous instead of tender.
  • The batter must be cold and the oil must be hot for this to work—this contrast is what creates that shatteringly crisp exterior while keeping the inside tender.
  • Never overcrowd the pan because dropping too much cold squid into the oil will instantly lower the temperature and you'll end up with greasy, soggy results instead of crispy ones.
03 -
  • If you want extra-extra crunch, lightly dust the marinated squid in flour before dipping it in batter—this creates a double-coated texture that's almost impossible to stop eating.
  • Keep your oil temperature consistent by letting it recover between batches instead of adding new squid too quickly; this is the difference between golden and greasy.

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