Crispy Semi-Dried Squid Fritters: Melt-in-Your-Mouth Perfection!
Master the Art of Crispy Fried Squid: Your Ultimate Recipe Guide
Fried squid is a beloved snack for families everywhere, and I’m excited to share my secret techniques with you! You might know there are two types of squid for frying: fresh (water squid) and dried squid. However, both have their drawbacks. Fresh squid can be tricky to fry due to its high water content, which causes oil splattering, and even a quick blanch doesn’t quite achieve that perfect texture. Dried squid, when rehydrated for frying, often turns out unpleasantly tough. That’s why I recommend using semi-dried squid – it’s the perfect middle ground! This recipe yields fritters with a delightful, thick texture that are far more delicious than anything you can buy. Get ready to impress your family with these incredibly tasty and crispy delights!
Main Ingredients- 3 semi-dried squids
Crispy Batter Ingredients- 2 cups tempura flour
- 100ml cold water
- 120ml ice cubes (approx. 8 pieces)
- 1 shot soju glass of beer (approx. 40ml)
- Pinch of gardenia powder (optional, for color)
- 2 cups tempura flour
- 100ml cold water
- 120ml ice cubes (approx. 8 pieces)
- 1 shot soju glass of beer (approx. 40ml)
- Pinch of gardenia powder (optional, for color)
Cooking Instructions
Step 1
First, prepare your semi-dried squid. Soak it in cold water for about 10 minutes. Soaking for too long will wash away the squid’s delicious flavor. After soaking, drain the squid thoroughly, pat it dry with paper towels, and cut it into bite-sized pieces.
Step 2
Now, let’s make the secret to our crispy batter! In a large bowl, combine 2 cups of tempura flour. Add 100ml of cold water and 120ml of ice cubes (about 8 pieces). For extra crispiness, pour in 1 shot soju glass (about 40ml) of beer. The beer helps create a lighter, crispier coating. If you like, add a pinch of gardenia powder for a beautiful, pale yellow hue – it really makes the fried squid visually appealing! Gently mix the ingredients with chopsticks. Avoid overmixing, as this can develop the gluten and make the batter tough. As the ice melts, it will naturally create the perfect batter consistency for coating.
Step 3
Here’s a handy trick for coating the squid evenly! Grab a clean plastic bag and add about half a cup of tempura flour. Place your cut squid pieces inside, seal the bag securely, and give it a good shake – ‘Shake, shake!’ This method ensures each piece of squid is coated without getting your hands messy, saving you time and effort compared to dipping each piece individually.
Step 4
Getting the oil temperature right is crucial for perfect frying. For vegetables, aim for 160-170°C (320-340°F). For seafood like shrimp and squid, a temperature of 170-180°C (340-355°F) is ideal. A simple test: dip the tip of a wooden chopstick into the oil. If small bubbles form around it within 2-3 seconds, the oil is around 170-180°C. If bubbles form immediately and vigorously, the oil is too hot, over 190°C (375°F). Frying at excessively high temperatures is not only bad for the texture but can also lead to the formation of harmful compounds like HNE, which research suggests may be linked to health issues such as liver disease, Parkinson’s, and stroke. Always maintain the correct temperature range for safety and quality.
Step 5
It’s time to fry! Pour about 400ml of cooking oil into your pot and heat it over medium-high heat until it reaches the optimal temperature of 170-180°C. Once the oil is ready, carefully place the coated squid pieces into the hot oil. Gently pull the squid away from the batter as you drop it in, which helps maintain a nice shape. As the squid cooks, they might stick together, so use chopsticks to gently separate them and ensure even cooking.
Step 6
To achieve maximum crispiness, always fry your fritters twice! The first fry helps cook the squid, but moisture released from the ingredients can make the coating slightly soggy. The second fry is key to removing any residual moisture, resulting in an incredibly crisp finish. When you do the second fry, use a slightly higher oil temperature and cook for a shorter duration. This quickly crisps up the coating without overcooking the squid. Remember, oil temperature is critical: too low and the fritters will absorb too much oil, becoming greasy; too high and they’ll burn on the outside while remaining undercooked inside. Pay attention to the temperature for the best results!
Step 7
Behold, your perfectly golden and wonderfully crispy fried squid! For an extra touch, you can sprinkle a little parsley powder over them. In the photo, you can see the gardenia-infused squid and shrimp fritters, their vibrant yellow color truly enticing. Enjoy this restaurant-quality fried squid right in your own home!
