Description
Ingredients
Scale
For the Squid
- 1 lb squid, cleaned and sliced into rings or strips
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika (optional, for a slight smoky flavor)
- ¼ teaspoon cayenne pepper (optional, for a spicy kick)
- Vegetable oil for frying
For Garnishing
- Fresh cilantro, chopped (optional)
- Lemon wedges, for serving
- Sliced red chili (optional, for heat)
Instructions
Prepare the Squid
- Clean and Slice – If using whole squid, clean and slice into rings or strips. Pat dry with paper towels to remove excess moisture.
- Prepare the Coating – In a shallow bowl, combine flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne pepper. Mix well.
- Dredge the Squid – Toss the squid pieces in the flour mixture, ensuring each piece is evenly coated. Shake off any excess flour.
Fry the Squid
- Heat the Oil – Heat vegetable oil in a deep frying pan or wok over medium-high heat. Ensure the oil is hot enough by dropping a small piece of squid into the oil—if it sizzles, the oil is ready.
- Fry the Squid – Carefully add the squid to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden and crispy.
- Drain the Squid – Using a slotted spoon, remove the squid from the oil and drain on paper towels to remove excess oil.
Serve and Garnish
- Garnish and Serve – Arrange the fried squid on a serving platter, garnished with fresh cilantro, sliced red chili, and lemon wedges. Serve immediately while hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180-200 kcal