Crispy Squid Light Batter (Printable)

Lightly battered squid rings fried crisp and served with fresh lemon and parsley accents.

# Ingredient List:

01 - 1.1 lbs cleaned squid tubes and tentacles

02 - 1 teaspoon sea salt

03 - 1/2 teaspoon freshly ground black pepper

04 - 1 teaspoon lemon juice

05 - 3.5 oz all-purpose flour

06 - 1.75 oz cornstarch

07 - 1/2 teaspoon baking powder

08 - 1/4 teaspoon cayenne pepper (optional)

09 - 5 fl oz cold sparkling water

10 - 26 fl oz vegetable oil (for deep frying)

11 - 1 lemon, cut into wedges

12 - Fresh parsley, chopped (optional)

01 - Slice cleaned squid into 0.4-inch rings; halve any large tentacles.

02 - Toss squid with salt, black pepper, and lemon juice in a bowl. Set aside for 10 minutes.

03 - Whisk together flour, cornstarch, baking powder, and cayenne pepper in a medium bowl.

04 - Gradually whisk in cold sparkling water until batter is smooth but slightly thick.

05 - Heat vegetable oil in a deep fryer or deep pan to 350°F (180°C).

06 - Pat squid dry with paper towels. Dip each piece into batter, letting excess drip off.

07 - Fry squid in batches for 2 to 3 minutes until golden and crispy.

08 - Remove fried squid with slotted spoon and drain on kitchen paper. Serve immediately with lemon wedges and parsley.

01 -

The batter stays impossibly light and crispy, never heavy or greasy like some fried seafood can get.
It comes together in under half an hour, so you can have restaurant-quality squid on a weeknight without any fuss.

02 -

Dry the squid thoroughly before battering, any moisture will make the coating slip off and turn soggy in the oil.
Don't overcrowd the pan or the temperature will drop and you'll end up with greasy, limp squid instead of crispy rings.

03 -

Use a thermometer to keep the oil at exactly 180°C, too cool and the squid absorbs oil, too hot and the batter burns before the squid cooks through.
Make the batter right before you fry so the sparkling water stays bubbly and the coating stays light and crisp.