Crispy and Delicious Fried Squid Recipe
The Ultimate Guide to Golden Fried Squid at Home
Hello everyone! Welcome. Squid is known in traditional Korean medicine (Donguibogam) for strengthening qi and willpower. It’s packed with taurine, boasting 16 times the amount found in beef and 47 times that in milk, making it incredibly healthy. Furthermore, squid ink, a symbol of black foods, is rich in mucopolysaccharides like alexin, which have potent anti-tumor properties. Today, I’ll share a golden recipe for making perfectly crispy and delicious fried squid right in your own kitchen. Let’s create an extraordinary fried squid experience with this special secret!
Fried Squid Ingredients
- 2 Squids
- 1 tsp Salt (for marinating)
- Pinch of White Pepper
- 2/3 bottle Cooking Oil (for frying)
- 4 cups Frying Mix Flour
- 3 cups Cold Water
- 1 Tbsp Soy Sauce (for dipping sauce)
- 1 Tbsp Water (for dipping sauce)
- Pinch of Sugar (for dipping sauce)
Cooking Instructions
Step 1
First, prepare two fresh squids. Slit the belly of the squid, remove the internal organs and the cartilage (squid bone). Lay the opened squid flat and cut it lengthwise into strips about 1cm wide. For the tentacles, cut the smaller ones into pairs and the larger ones individually. Rinse the squid thoroughly and pat it completely dry with paper towels – this is crucial for crispiness. Next, season the squid with 1 teaspoon of salt and a pinch of white pepper, ensuring it’s evenly coated. Place the seasoned squid in an airtight container and let it rest in the refrigerator for about a day. This aging process is a special secret to this recipe! It allows the squid to absorb the seasonings deeply, enhancing its flavor. More importantly, the salt’s osmotic effect draws out moisture, preventing the squid from puffing up or bursting when fried. This marinating and aging step is the key to achieving squid that is crispy on the outside and tender on the inside!
Step 2
Place the marinated and aged squid into a resealable bag. Add a portion of the frying mix flour to the bag. Seal the bag and shake it gently to coat the squid evenly with a thin layer of flour. This step ensures the batter will adhere beautifully and create a crispier coating.
Step 3
The amount of frying flour should be just enough to lightly coat the squid. Over-coating can lead to a thick batter that compromises the texture.
Step 4
Now, let’s make the crispy batter, which is essential for amazing fried squid. Prepare 3 cups of frying mix flour and 3 cups of cold water (preferably chilled or with ice). The ratio of flour to water should be 1:1. Using cold water or ice is a secret trick to achieving an extra-crispy batter!
Step 5
Another secret to a crispier batter is not to overmix. Stir just enough until the ingredients are combined and no dry flour streaks remain. It’s okay if there are a few lumps; don’t overwork the batter.
Step 6
Dip the flour-coated squid into the batter, ensuring it’s evenly coated but not too thickly. Gently toss the squid in the batter to apply the coating.
Step 7
Heat a generous amount of cooking oil in a deep frying pan to approximately 170-180°C (340-355°F). To test the oil temperature, drop a small piece of batter; it should float to the surface immediately. A sizzling sound when you add a piece of batter also indicates the correct temperature. Carefully lower the battered squid into the hot oil. Don’t overcrowd the pan. Initially, the squid pieces might stick together. Let them fry undisturbed for about 1 minute, then gently tap the stuck pieces with chopsticks or tongs to separate them. Once the coating turns golden and feels firm, it’s time to remove them. Take them out before they become too dark a brown, to avoid burning and ensure the best flavor and texture.
Step 8
To streamline your cooking process, place a wire rack next to the frying pan. This allows you to immediately transfer the fried squid to drain excess oil efficiently.
Step 9
As you fry, small batter bits will form in the oil. It’s important to periodically scoop these out. If left in the oil, they can burn and impart an unpleasant flavor to your fried squid.
Step 10
Following these steps, you’ll achieve a generous portion of beautifully golden and appetizing fried squid! They will be wonderfully crisp on the outside with a tender, succulent interior.
Step 11
Let’s make a simple dipping sauce to complement the fried squid. Combine 1 tablespoon of soy sauce, 1 tablespoon of water, and a pinch of sugar. Stir well until the sugar dissolves. For an extra kick, you can add a little vinegar or wasabi according to your preference.
