Crispy Squid Light Batter

I first tried crispy squid at a tiny seaside shack where the cook worked right by the open window, and the smell of frying batter mixed with salt air made my stomach growl before I even ordered. The squid came out so light and crunchy I couldn't believe something that delicate had been pulled from the ocean that morning. I went home determined to crack the code, and after a few tries, I learned the secret was ice-cold sparkling water and not overthinking it.

I made this for a small dinner party once, and my friend who swore she hated squid ate half the plate before I could even bring out the aioli. She kept saying it didn't taste rubbery or fishy, just crispy and tender, and I realized that's exactly what happens when you don't overcook it. Now she asks me to make it every time she comes over.

Ingredients

• Cleaned squid tubes and tentacles: Fresh or frozen both work beautifully, just make sure they're completely thawed and patted dry so the batter sticks properly.
• Sea salt and black pepper: A quick marinade with lemon juice helps tenderize the squid and adds a bright, clean flavor that cuts through the richness of frying.
• Plain flour and cornflour: The combination creates that signature light, crispy coating, and the cornflour keeps it from getting soggy.
• Baking powder: Just a pinch gives the batter a little lift and makes it extra crunchy when it hits the hot oil.
• Cayenne pepper: Optional, but a tiny bit of heat makes the whole dish more interesting without overwhelming the delicate squid.
• Cold sparkling water: This is the secret, the bubbles keep the batter airy and the cold temperature prevents it from absorbing too much oil.
• Vegetable oil: You need enough to fully submerge the squid so it fries evenly and gets golden all over.
• Lemon wedges and parsley: A squeeze of fresh lemon right before eating brightens everything up, and parsley adds a nice pop of color.

Instructions

Prep the squid:

Slice the tubes into rings about a centimeter wide, and if the tentacles are huge, cut them in half so everything cooks evenly. Toss them with salt, pepper, and lemon juice, then let them sit for 10 minutes while you get everything else ready.

Mix the batter:

Whisk together the flour, cornflour, baking powder, and cayenne in a bowl, then slowly add the sparkling water until it's smooth but still has a little body. If it's too runny, it'll slide right off the squid.

Heat the oil:

Pour the vegetable oil into a deep pan or fryer and bring it up to 180°C. You can test it by dropping a tiny bit of batter in, if it sizzles and floats right away, you're good to go.

Coat and fry:

Pat the squid pieces completely dry with paper towels, dip each one into the batter, let the excess drip off, then carefully lower them into the hot oil. Fry in small batches for 2 to 3 minutes until they turn golden and crispy, then scoop them out with a slotted spoon and drain on kitchen paper.

Serve hot:

Pile the crispy squid onto a plate, scatter some chopped parsley over the top if you like, and serve with lemon wedges on the side. Eat them immediately while they're still crackling.

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There's something about standing at the stove with a plate of golden squid in front of you, stealing one piece while it's still too hot, that makes cooking feel less like work and more like a small celebration. I've served this with everything from garlic aioli to sweet chili sauce, and it always disappears faster than I expect.

Sauce Pairings

I love a garlicky aioli with this, something creamy and punchy that clings to the crispy batter. Tartar sauce works if you want something more traditional, and a spicy chili dip with a little vinegar cuts through the richness beautifully.

Substitutions and Tweaks

If you can't find squid, calamari works exactly the same way, and I've even done this with small pieces of firm white fish in a pinch. A pinch of smoked paprika in the batter adds a subtle smokiness that makes people ask what the secret ingredient is.

Serving Suggestions

This works as a starter before a big meal, or just pile it on a platter with drinks and let people graze. I like to serve it with a simple green salad dressed in lemon and olive oil, something fresh to balance all that crispy goodness.

• Have your lemon wedges ready before you start frying so you can serve everything piping hot.
• Keep the first batch warm in a low oven while you fry the rest if you're cooking for a crowd.
• Leftover batter can be used for vegetables like zucchini or mushrooms if you have any squid left over.

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Once you nail the batter and the timing, you'll find yourself making this more often than you'd expect. It's one of those recipes that feels impressive but becomes second nature after a couple of tries.

Recipe Help & Support

→ What is the best way to prepare squid for frying?

Slice cleaned squid into uniform rings about 1 cm thick and pat dry to ensure the batter adheres evenly and fries crisp.

→ How do I achieve a light and crunchy batter?

Use a mix of plain flour and cornflour with sparkling water for carbonation; avoid thinning the batter too much to maintain crispiness.

→ At what temperature should I fry the squid?

Heat oil to around 180°C (350°F) to ensure quick cooking and a golden, crunchy finish without greasiness.

→ Can I add spices to the batter for extra flavor?

Yes, adding a pinch of cayenne pepper or smoked paprika enhances flavor without overpowering the dish.

→ What are suitable accompaniments for this dish?

Lemon wedges and fresh parsley provide freshness, while dips like garlic aioli, tartar sauce, or chili add complementary tastes.