Finally cracked the code to Truly Crispy Salt and Pepper Squid!!
Theres no complicated steps or ingredients.
Just a specific ratio of flour to cornflour plus an all-important 30 minute refrigeration for the batter!
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WHY THIS SQUID IS SERIOUSLY CRUNCHY!
A touch of baking powder keeps the batter light rather than dense.
We tested other starch options rice flour, potato, tapioca but the texture and/or crispiness wasnt as good.
Resting the batter develops gluten so it clings to slippery squid better and the crust isnt greasy or chewy.
The shock of chilled batter hitting hot oil makes a crispier crust.
Double frying rapidly become the worst kept Asian secret for ultra crispy not-greasy fried foods!
Hand on heart, this is crispier than any fried squid Ive had in a restaurant, ever.
And I have tried alot.
Well, our hunt for crispy squid is finally over.
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Ingredients
Heres what you should probably make Crispy Salt and Pepper Squid.
Plus, the tentacles are the crunchiest!
But by no means are cleaned squid tubes a poor cousin.
Baby squidis sold whole with the head and tentacles attached, and the skin on, as pictured.
The body (the tube part) and the tentacles are the edible parts.
Squid tubes Sold pre cleaned, sparkling white tubes ready for use!
(And yes, we cook the squid correctly!!)
Flour and cornflour/cornstarch Just regular plain flour (all-purpose flour).
We use a very specific ratio of each to achieve the right level of crispiness and golden colour.
So I use both!
Baking powder This makes the batter puff up a bit to make it lighter rather than dense.
Regular tap water I use ice cold soda water in other fry batters as a secret trick for crunch.
But for this recipe because we need to refrigerate anyway, theres no need to use cold water.
And theres no point using fizzy water because the fizziness would not last for the refrigeration time.
Salt and pepper for seasoning.
Regular flour will make batters that clings to food well and it fries up into a lovely golden crust.
Why not just use cornflour, if it fries up so crunchy?
And a smidge of baking powder took care of the lift part!
PS We is RecipeTinsChef JBand me.
I know, Im SUCH a dork!
See the separate post on how to clean and prepare baby squidhere.
Cutdown one side of the tube so you’re able to lay it out flat.
Pat both sides dry with paper towels.
Score Lightly score the flesh using a small sharp knife into 1.5cm / 0.6 diamonds.
Take care not to cut all the way through.
Rectangles Then cut the squid into rectangles about 5 x 2 cm / 2 x 1 in size.
Exactness isnt important here.
Theyarethe crunchiest bits after all, everybody wants them!
Much easier than, say,Southern Fried Chicken!
Batter Whisk the flour, cornflour, baking powder, salt and pepper.
Then whisk in the water until lump free.
Do not skip or shortcut this step!
Batter up Put all the squid into the batter.
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We will fry them in 3 batches and the remaining squid can stay in the batter while you fry.
Pick up a piece of squid and let the excess batter drip off for a second.
Fry Carefully put the squid into oil preheated to 160C/320F (I use myThermapento check the temperature).
Fry for 2 minutes (baby squid) or 3 minutes (the squid tubes which are thicker).
The fry time is short because squid cooks really quickly, and nobody wants chewy squid.
Then continue to cook batches 2 and 3.
Fry 2 for crispiness Now, crank up the oil to 200C/390F.
Then fry the squid in 2 batches for just 90 seconds until its very golden and very crispy.
This is the step that locks in the crispiness!
you’re free to do this step in 2 batches, its ok to crowd the pot.
Bowl Scoop out the squid into a paper towel lined bowl.
and giving it a good toss.
Serve Pour into a bowl (wait until you hear the clatter in the recipe video!)
and serve with Garlic Mayonnaise (Aioli) if desired (literally just mayo + grated garlic).
Or just some fresh lemon wedges.
Look how happy I am!
As with most fried foods, I figure if were going to make it, lets make plenty!
Its a meal for 4 to 5 people or a great appetiser for sharing for 6 to 8 people.
Take a bite and marvel at the re-incarnation of thecrunch!
!
