Ingredients
- Squid tubes and tentacles, cleaned: 1 pound
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Coarse sea salt: 2 teaspoons
- Freshly ground black pepper: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Vegetable oil, for frying: 2 cups
- Lemon wedges, for serving: 1 lemon
Instructions
- Step 1: In a medium bowl, combine the cornstarch, flour, salt, pepper, and garlic powder. Mix well.
- Step 2: Pat the squid dry with paper towels. This is crucial for achieving crispy squid. Dredge the squid pieces in the cornstarch mixture, ensuring they are fully coated. Shake off any excess powder.
- Step 3: Heat the vegetable oil in a wok or deep fryer to 350°F (175°C). Test the oil temperature by dropping a small piece of coated squid into the oil; it should sizzle immediately.
- Step 4: Carefully add the coated squid to the hot oil in batches, being careful not to overcrowd the pan. Fry for 1-2 minutes, or until golden brown and crispy.
- Step 5: Remove the fried squid with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
- Step 6: Serve immediately with lemon wedges for squeezing over the squid. Enjoy!
Notes
- For ultimate crispiness, ensure the squid is bone-dry before dredging in the cornstarch mixture!
- Leftover fried squid is best enjoyed immediately, but you can try reheating it in an air fryer for a few minutes to restore some crispness.
- Serve your perfectly fried squid on a bed of shredded lettuce with a drizzle of sweet chili sauce for an extra layer of flavor.
- To prevent the oil temperature from dropping too much and causing soggy squid, fry the squid in small batches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American