How to Clean Baby Squid - for salt and pepper squid

By RecipeTin Eats · 25 min

Ingredients

Instructions

1. Cut one side of each squid tube and open it into a flat sheet. Pat both sides dry with paper towel.
2. Lightly score the inside in 1.5 cm (0.6 inch) diamonds, cutting only partway through. Cut the squid into rectangles about 5 x 2 cm (2 x 1 inch).
3. Mix the aioli ingredients in a bowl and leave for at least 20 minutes (up to 24 hours).
4. Whisk the flour, cornflour, baking powder and salt in a bowl. Whisk in the cold water until smooth, then refrigerate for 30 minutes.
5. Heat oil in a heavy pot to a depth of 4 cm (1.5 inches) over medium-high heat until it reaches 160°C/320°F.
6. Whisk the batter again, then toss all the squid in it to coat, including the tentacles if using baby squid.
7. Fry in 3 batches: lift out squid, let excess batter drip off, and carefully lower into the oil, separating pieces with chopsticks. Fry baby squid for 2 minutes or squid tubes for 3 minutes, until light golden. Remove with a spider or slotted spoon onto paper towel. Let the oil return to temperature before each new batch.
8. Raise the heat to high and bring the oil to 200°C/390°F. Line a large bowl with a double layer of paper towel.
9. Fry half the squid at 200°C/390°F for 1 1/2 minutes, until deep golden and crispy. Transfer to the bowl. Return the oil to 200°C/390°F and fry the remaining squid the same way.
10. Remove the paper towel, then season lightly with salt and pepper to taste and toss well. Serve with the aioli.

Summarized from RecipeTin Eats's video. Watch it for the details.

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