Ultra Crispy Salt & Pepper Squid!

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour is often cheaper.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil has a neutral flavor and is healthier.

Cut one side of the squid tube to lay it out in one flat piece. Pat both sides dry with a paper towel.

Lightly score the inside with a small sharp knife in 1.5 cm diamonds (don't cut all the way through).

Cut the squid into pieces 5 x 2cm rectangles (approximately).

Mix the ingredients for the aioli together in a bowl and set aside for at least 20 minutes (up to 24 hours).

Whisk the flour, cornflour, baking powder and salt in a bowl. Then whisk in water until smooth. Refrigerate for 30 minutes.

Fill a small heavy based pot or large saucepan with 4cm of oil. Heat to 160°C/320°F on medium high heat.

Give the batter a quick whisk then add all the squid in a toss to coat.

Cook the squid in 3 batches. Pick up some squid and let the excess batter drip off. Carefully place in the oil. Use chopsticks to separate the pieces that stick together.

Fry baby squid for 2 minutes or the regular squid tubes for 3 minutes until light golden. Use a spider or slotted spoon to remove the squid on a paper towel lined tray.

Repeat frying the remaining squid, making sure the oil comes back to temperature before cooking batches 2 and 3.

Increase the stove to high and bring the oil up to 200°C/390°F.

Line a large mixing bowl with double layer of paper towels.

Place half of the squid in the oil (it's ok to crowd the pot). Cook for 1 1/2 minutes, until it becomes deep golden and crispy. Remove into the bowl. Bring the oil back up to 200°C/390°F then fry the remaining squid.

Remove paper towel. Taste first then sprinkle lightly with as much salt and pepper as you want (the batter has salt in it already). Toss well.

Pour into a serving bowl and serve with aioli! This batter is so good, it will stay crispy even once the squid has gone cold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens