Crispy Fried Squid So Good It Shouldn’t Be Legal

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

squid

🥗Healthier: zucchini

💰Cheaper: fish sticks

Zucchini provides a similar texture when fried.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is healthier but may change texture.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch can provide a similar crispiness.

Inspect the store-bought squid and remove any cartilage or strange looking stuff.

Cut the squid into strips or your preferred shape.

Marinate the squid in 100g of kiwi pulp for 20 minutes to tenderize.

Wash the pulp off the squid with water.

Soak the squid in milk while preparing the dipping sauce.

In a blender, add 1 whole egg, 3g of salt, 3g of sugar, zest from 1 lime, and 25g of lime juice.

Add 1 red chili to the blender, chopped (seeds included or removed based on spice preference).

Blend the mixture and slowly add 1.5 cups of neutral oil to emulsify the sauce.

Heat a wok, pot, or deep pan filled one-third with cooking oil to 180°C (356°F).

In a bowl, combine 200g of flour, 120g of potato starch, 2g of baking powder, 15g of smoked paprika, and 3g of salt. Mix to combine.

Remove the squid from the milk and coat it generously in the flour mixture, then set it over a wire rack.

Fry the squid in small batches, carefully placing it into the oil to avoid burns.

Once the squid is slightly brown and crispy, drain it on paper towels and repeat with the remaining squid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens