Ingredients
- Squid:
- 700g (1.4 lb) whole baby squid, cleaned (or 500g (1 lb) squid tubes, cleaned)
- Batter:
- 2/3 cup cornflour (cornstarch)
- 1/3 cup plain (all-purpose) flour
- 1/2 tsp baking powder
- 1/2 tsp cooking/kosher salt
- 1/4 tsp white pepper powder
- 2/3 cup cold tap water
- Cooking/Seasoning:
- 3–4 cups vegetable or canola oil (about 1.5″ deep in a pot)
- Pinch of cooking/kosher salt
- White pepper powder, to taste
- Easy Aioli (garlic mayonnaise):
- 1/2 cup whole egg mayonnaise (or kewpie)
- 1/2 tsp finely grated garlic
Instructions
- Prepare Squid: Cut one side of the squid tube to open it into a flat piece. Pat both sides dry with a paper towel. Lightly score the inside of the squid in 1.5 cm (0.6″) diamonds, without cutting all the way through. Cut into 5x2cm (2×1″) pieces.
- Make Aioli: Mix mayonnaise and garlic together in a bowl. Let it sit for at least 20 minutes (or up to 24 hours).
- Prepare Batter: Whisk the cornflour, flour, baking powder, salt, and white pepper in a bowl. Gradually whisk in cold water until smooth. Refrigerate the batter for 30 minutes.
- Heat Oil: Fill a heavy pot with oil, about 1.5″ deep. Heat to 160°C (320°F) over medium-high heat.
- Coat Squid: Quickly whisk the batter and toss the squid pieces in it, coating evenly (include tentacles if using baby squid). Be careful not to overcrowd the squid while frying.
- Fry (First Batch): Fry squid in batches. Cook baby squid for 2 minutes and squid tubes for 3 minutes, until golden. Remove with a slotted spoon and place on a paper towel-lined tray.
- Fry (Second Batch): Increase oil temperature to 200°C (390°F). Fry the squid again in batches for 1.5 minutes until deep golden and crispy. Remove and place on paper towels.
- Season & Serve: While still hot, season with salt and white pepper. Serve with the aioli and enjoy!
Notes
- Squid: Baby squid is smaller and more tender, while squid tubes are thicker but still delicious. Using whole squid gives you crispy tentacles.
- Batter Tip: The mix of cornflour and plain flour ensures the squid is crunchy but not too golden.
- Refrigeration: Letting the batter chill helps the coating stick better and keeps it crispier while frying.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
