Crispy and Golden Fried Squid: The Ultimate Recipe
Master the Art of Perfectly Crispy, Odor-Free Fried Squid at Home!
Enjoy incredibly crispy on the outside and tender on the inside fried squid, made easily right in your own kitchen. With simple ingredients and a few key tips, you can achieve a delicious result that everyone will love, without any fishy odor.
Main Ingredients- 1 squid, cleaned (frozen or fresh)
- Frying powder, ample amount
- Curry powder, a pinch (optional, for enhanced flavor)
- Minced garlic, a little (optional, to eliminate fishy smell)
- Cooking oil, ample amount (for deep-frying)
Cooking Instructions
Step 1
Prepare the squid, which can be from frozen or fresh. Lightly rinse the squid under running water and pat it thoroughly dry with paper towels. Remove the head and tentacles, using only the body for frying.
Step 2
Cut the squid body into bite-sized pieces, about 1 to 1.5 cm wide. In a bowl with the cut squid, add 1 teaspoon of minced garlic (optional, helps reduce odor but can be omitted if using very fresh squid) and 1 tablespoon of frying powder. Toss to coat the squid evenly. This initial coating helps the main batter adhere better.
Step 3
In a separate bowl, place a generous amount of frying powder. Add a pinch of curry powder to create the batter. The curry powder not only adds a subtle, delicious flavor that eliminates the need for extra seasoning but also helps mask any potential fishy odor. If you don’t have curry powder, feel free to omit it.
Step 4
Gently mix the frying powder and curry powder. You can add a little water to achieve a thick batter consistency, but often the moisture from the squid itself is enough. It’s best to mix it first and only add water very gradually if needed.
Step 5
Coat the prepared squid pieces thoroughly in the batter. Carefully drop them into cooking oil preheated to 170-180°C (340-350°F). Fry in batches, ensuring the pieces don’t stick together. Gently stir them with chopsticks while frying. Fry for about 2-3 minutes, or until golden brown and crispy. Once fried, transfer the squid to a wire rack or paper towels to drain excess oil, ensuring maximum crispiness.
