Crispy Squid with Lemon (Print)

Lightly battered squid fried crisp, paired with fresh lemon for a bright, crunchy bite.

# What You Need:

→ Squid

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

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/3 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2/3 cup cold sparkling water

→ For Frying

08 - 2 cups vegetable oil (for deep-frying)

→ To Serve

09 - 1 large lemon, cut into wedges
10 - Fresh parsley, chopped (optional)
11 - Extra salt, to taste

# How to Make:

01 - Pat squid rings dry thoroughly using paper towels.
02 - Whisk together flour, cornstarch, baking powder, salt, and black pepper in a large bowl.
03 - Gradually add cold sparkling water to dry ingredients, whisking until smooth and slightly thick.
04 - Heat vegetable oil to 350°F (180°C) in deep pan or fryer.
05 - Dip squid rings into batter, letting excess drip off, then fry in batches for 2–3 minutes until golden and crisp. Avoid overcrowding.
06 - Remove fried squid with slotted spoon and drain on paper towels. Sprinkle immediately with salt.
07 - Serve hot with lemon wedges and optional chopped parsley.

# Expert Advice:

01 -
  • The batter stays impossibly crispy even after a few minutes, thanks to the cornstarch and sparkling water magic.
  • It comes together in under 30 minutes, making it perfect for unexpected guests or when you want something elegant but effortless.
  • One batch feeds four people as an appetizer, or becomes a guilty snack you'll find yourself reheating at midnight.
02 -
  • Overcooking squid by even one minute transforms it from tender to rubbery; if you're nervous, start checking at the 2-minute mark rather than waiting the full 3 minutes.
  • The batter must stay cold, so if you're making multiple batches, keep the bowl in a larger bowl filled with ice water between batches.
  • Don't drain the squid on the same paper towels you used to dry the raw squid; use fresh ones to prevent any moisture from making the coating soggy.
03 -
  • If your oil starts to smell burned or looks discolored, change it; old oil makes everything taste like it was cooked in regret rather than oil.
  • Keep your squid on a warm plate while finishing the last batch; it stays crunchy longer than you'd expect, and the warmth from earlier batches won't make them soggy.

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