Empty My Fridge
Ultra Crispy Salt & Pepper Squid!
Ingredients
- Squid1200 g
- Cornstarch⅔ cups
- Flour⅓ cups
- Baking powder½ tsp
- Salt½ tsp
- White pepper powder¼ tsp
- Canola oil3–4 cups
- Egg½ cups
- Garlic · finely grated½ tsp
Instructions
- Open one side of each squid tube and lay it flat. Pat both sides dry with paper towel.
- Score the inside lightly in 1.5 cm diamonds without cutting all the way through, then cut into rectangles about 5 x 2 cm.
- Mix the aioli ingredients in a bowl and chill for at least 20 minutes (up to 24 hours).
- Whisk the flour, cornflour, baking powder and salt in a bowl, then whisk in the cold water until smooth. Refrigerate for 30 minutes.
- Heat 4 cm of oil in a heavy pot over medium-high heat to 160°C / 320°F.
- Whisk the batter again, then toss in all the squid to coat. Fry in 3 batches, shaking off excess batter, for 2 minutes for baby squid or 3 minutes for squid tubes, until light golden. Remove to a paper-towel-lined tray and let the oil return to temperature between batches.
- Raise the heat to bring the oil to 200°C / 390°F. Line a large bowl with two layers of paper towel.
- Fry half the squid for 1½ minutes, until deep golden and crispy, and drain into the bowl. Bring the oil back to 200°C / 390°F, then fry the rest.
- Taste, then lightly sprinkle with salt and white pepper and toss well. Serve with the aioli.
Summarized from RecipeTin Eats's video. Watch it for the details.
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