Introduction
Fried squid, or calamari, is a delightful dish that brings the taste of the ocean to your table. This crispy treat is perfect as an appetizer or a main course and is best served with a zesty aioli. The combination of tender squid and a perfectly crispy batter makes for a satisfying gourmet experience. In this article, we will explore the ingredients and instructions needed to create this delicious dish.
Detailed Ingredients with measures
Squid – Choose (Note 1):
700 g / 1.4 lb medium whole baby squid, cleaned (better, more tender)
500 g / 1 lb squid tubes, already cleaned
Batter (Note 2):
2/3 cup cornflour / cornstarch
1/3 cup plain / all-purpose flour
1/2 tsp baking powder
1/2 tsp cooking / kosher salt
1/4 tsp white pepper powder
2/3 cup cold tap water
Cooking / Seasoning:
3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in a pot)
Cooking / kosher salt – just a pinch!
White pepper powder
Easy Aioli (Garlic Mayonnaise):
1/2 cup whole egg mayonnaise or kewpie
1/2 tsp finely grated garlic
Prep Time
20 minutes (up to 24 hours for aioli)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30-34 minutes
Yield: Serves 3 to 4 as a main, or 5 to 8 as an appetizer/finger food
Detailed Directions and Instructions
Preparing Squid
Cut one side of the squid tube to lay it out as one flat piece. Pat both sides dry using a paper towel. Lightly score the inside with a small sharp knife to create 1.5 cm / 0.6″ diamonds—ensure not to cut all the way through. Cut the squid into pieces approximately 5 x 2 cm (2 x 1″).
Aioli
In a bowl, mix the mayonnaise and finely grated garlic together. Set aside for at least 20 minutes, or up to 24 hours for the flavors to meld.
Batter
In a bowl, whisk together the cornflour, plain flour, baking powder, and salt. Gradually whisk in cold tap water until the mixture is smooth. Refrigerate the batter for 30 minutes to allow the gluten to develop.
Heating Oil
In a small heavy-based pot or large saucepan, fill with 4 cm / 1.5″ of vegetable or canola oil. Heat the oil to 160°C / 320°F on medium-high heat. Use a thermometer to check the temperature.
Fry 1
Give the batter a quick whisk before adding all the squid to the bowl. Toss to coat the squid evenly in the batter, including tentacles if using baby squid. Cook the squid in three batches. Pick up some squid, allowing excess batter to drip off, and carefully place it in the oil. Use chopsticks to separate pieces that stick together. Fry baby squid for 2 minutes or regular squid tubes for 3 minutes until light golden. Remove cooked squid using a spider or slotted spoon, placing them on a paper towel-lined tray. Ensure the oil returns to the correct temperature before cooking the next batches.
Fry 2 – Crisp It!
Increase the stovetop heat to high, raising the oil temperature to 200°C / 390°F. Line a large mixing bowl with a double layer of paper towels. Add half of the squid to the hot oil (crowding the pot is acceptable). Fry until it turns deep golden and crispy, approximately 1 1/2 minutes. Remove and place in the lined bowl. Bring the oil back to 200°C / 390°F, then fry the remaining squid.
Season
Remove the paper towel from the bowl. Taste the fried squid before lightly sprinkling with cooking or kosher salt and white pepper as desired. Toss well to ensure even seasoning.
Serve
Pour the fried squid into a serving bowl and serve it with the prepared aioli. Enjoy the crispiness of the batter even after the squid has cooled.
Notes
Squid
Whole baby squid (medium size, sold with skin and head) is smaller and more tender when cooked compared to larger, thicker squid tubes that are pre-cleaned. However, both options work for this recipe. The tentacles are particularly crunchy and often considered the best part.
Batter
The combination of cornflour and plain flour in the batter gives the desired crunch while ensuring the pieces fry golden. Too much cornflour can make the batter sticky, so balance is important.
Scoring
Scoring the squid allows for extra crispy edges and promotes even cooking, which results in tender squid.
Refrigeration
Refrigerating the batter enhances its adherence to the squid, preventing it from being chewy or greasy when fried.
Leftovers
Leftover fried squid can be stored in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 220°C / 425°F for 6 to 8 minutes for optimal crispiness.
Cook techniques
Preparing Squid
Cut one side of the squid tube to lay it out flat. Pat both sides dry with a paper towel. Lightly score the inside with a small knife in diamond patterns without cutting all the way through, then cut into rectangles.
Making Aioli
Combine whole egg mayonnaise and finely grated garlic in a bowl. Allow the mixture to sit for a minimum of 20 minutes to enhance flavors.
Preparing Batter
Whisk together cornflour, plain flour, baking powder, and salt in a bowl. Gradually add cold tap water and whisk until the batter is smooth. Refrigerate for 30 minutes to improve adhesion during frying.
Heating Oil
Fill a heavy-based pot or large saucepan with oil to a depth of about 4 cm (1.5 inches). Heat the oil to 160°C (320°F) over medium-high heat, monitoring with a thermometer.
Frying Squid
Toss squid pieces in the prepared batter and carefully drop them into the hot oil in batches. Fry baby squid for about 2 minutes and regular squid tubes for 3 minutes until lightly golden. Remove with a slotted spoon and drain on paper towels.
Crisping Squid
Increase oil temperature to 200°C (390°F). Fry squid in batches for 1.5 minutes to achieve a deep golden color and extra crispiness. Remove and season lightly with salt and pepper.
FAQ
What is the best type of squid to use for this recipe?
Medium whole baby squid is preferred for its tenderness, but cleaned squid tubes work well too.
How can I ensure that the batter adheres well to the squid?
Refrigerate the batter for 30 minutes before use. This helps to develop gluten which enhances the batter’s adhesion.
How long can I store leftovers?
Leftovers can be refrigerated for up to 3 days.
How do I reheat crispy squid?
Reheat in a preheated oven at 220°C (425°F) for 6 to 8 minutes to maintain crispiness.
Can I substitute the oils used for frying?
Yes, vegetable or canola oil is recommended, but you can use other neutral oils suitable for frying.
Conclusion
The crispy fried squid, whether prepared with whole baby squid or squid tubes, delivers a delightful combination of textures and flavors. The special batter ensures a satisfying crunch, while the easy aioli adds a creamy, garlicky finish. This dish is perfect for sharing as an appetizer or enjoying as a main course, making it a versatile and enticing option for seafood lovers.
More recipes suggestions and combination
Spicy Calamari
Add red chili flakes to the batter for a spicy kick that enhances the flavor profile of the fried squid.
Salt and Pepper Squid
Season the cooked squid with a mixture of coarse salt and cracked black pepper for a bold and aromatic finish.
Herb-Infused Aioli
Mix in fresh herbs like parsley or cilantro into the aioli for added flavor and freshness.
Grilled Squid Skewers
Marinate the squid in olive oil, lemon juice, and garlic, then grill on skewers for a smoky taste.
Crispy Squid Tacos
Use the fried squid as a filling for tacos, topped with shredded cabbage, salsa, and a drizzle of aioli.
Shrimp and Squid Fritters
Combine chopped shrimp with the squid in the batter for a mixed seafood variation.
Spicy Mango Salsa
Serve the squid with a side of spicy mango salsa for a refreshing and vibrant contrast.
Coconut Curry Sauce
Pair the fried squid with a coconut curry dipping sauce for an exotic twist.
