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–+ servings
Crispy Fried Squid

Crispy Fried Squid

Discover the joy of Crispy Fried Squid with this easy recipe. Perfectly golden and crunchy, it's a crowd-pleasing dish for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.2 kg calamari rings/tentacles fresh
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon ground black pepper
  • 2 teaspoons fine sea salt
  • 1 cup cornstarch
  • q.s. vegetable oil for frying
  • 0.5 cup mayonnaise for spicy aioli
  • 1 tablespoon sriracha sauce
  • 1 teaspoon lemon or lime juice

Equipment

  • Large mixing bowl
  • Deep skillet or wok
  • Slotted spoon or spider strainer
  • Wire rack or paper towels for draining
  • Thermometer to check oil temperature

Method
 

  1. In a large bowl, combine calamari with garlic powder, onion powder, cayenne pepper, black pepper, and sea salt, tossing to coat.
  2. Let the seasoned calamari sit for about 5 minutes to absorb spices.
  3. Sprinkle cornstarch over the calamari and toss gently until fully coated, shaking off excess.
  4. Heat vegetable oil in a deep skillet or wok to 200°C (400°F) for frying.
  5. Fry the calamari in small batches for 2–3 minutes until golden brown and crispy, then drain on a wire rack or paper towels.
  6. In a small bowl, mix mayonnaise, sriracha, and citrus juice to make the spicy aioli.
  7. Serve the fried calamari immediately with the aioli on the side and garnish with lemon or lime wedges.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 18gFat: 12gSaturated Fat: 1.5gCholesterol: 200mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Use fresh calamari for the best taste.
Avoid overcrowding the pan while frying to ensure even cooking.
Serve immediately after frying for maximum crispiness.
Leftovers can be stored in an airtight container in the fridge for up to two days; reheat in the oven to restore crispiness.
Make extra aioli for sandwiches or veggies.
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