Ingredients

700 g / 1.4 lb medium whole baby squid

500 g / 1 lb squid tubes (already cleaned)

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

3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in a pot)

Cooking / kosher salt (a pinch for seasoning)

White pepper powder (for seasoning)

1/2 cup whole egg mayonnaise (or Kewpie mayo)

1/2 tsp finely grated garlic

Instructions

Step 1: Prepare the squid by cutting one side of each squid tube to open it flat. Pat both sides dry with paper towels. Lightly score the inside with a small knife in 1.5 cm (0.6″) diamond shapes without cutting all the way through. Cut the tubes into approximately 5 x 2 cm (2 x 1″) rectangles.

Step 2: Make the aioli by mixing mayonnaise and grated garlic in a bowl. Set aside for at least 20 minutes, or refrigerate up to 24 hours.

Step 3: For the batter, whisk together flour, cornflour, baking powder, and salt. Gradually whisk in cold water until the batter is smooth. Refrigerate the batter for 30 minutes.

Step 4: Heat the oil in a heavy pot to 160°C (320°F) using a thermometer for accuracy, filling it to about 4 cm (1.5″) deep.

Step 5: Give the batter a quick whisk and toss all the squid (including baby squid tentacles if using) in it to coat evenly.

Step 6: Fry the squid in three batches. Let excess batter drip off before carefully placing pieces in hot oil. Use chopsticks to separate any pieces sticking together.

Step 7: Cook baby squid for 2 minutes or squid tubes for 3 minutes until lightly golden. Remove with a slotted spoon and drain on paper towels. Allow oil to return to temperature between batches.

Step 8: Increase oil temperature to 200°C (390°F) to crisp the squid. Line a large bowl with double paper towels.

Step 9: Fry half the squid in the hot oil, slightly crowding the pot, for 1 1/2 minutes until deep golden and crispy. Transfer to the paper towel-lined bowl. Repeat with remaining squid.

Step 10: Taste and lightly season the hot squid with cooking salt and white pepper powder. Toss well to coat evenly.

Step 11: Serve the crispy squid immediately with the prepared garlic aioli for dipping. The batter stays crisp even as the squid cools.

Tips & Variations

Use a thermometer to maintain consistent oil temperature for perfect crispiness.

Including baby squid tentacles adds extra crunch and flavor.

Score squid tubes gently to avoid cutting through and keep them intact during frying.

For a spicier aioli, add a pinch of chili flakes or a dash of hot sauce.

FAQs

Can I use frozen squid for this recipe?

Yes, frozen squid can be used but make sure to thaw it completely and pat dry before preparing to ensure the batter sticks well and the squid fries crisply.

How do I know the oil is at the right temperature?

Using a kitchen thermometer is best to check for 160°C (320°F) for the first fry and 200°C (390°F) for the final crisping step. If you don’t have a thermometer, test by dropping a small amount of batter in the oil; it should sizzle immediately without burning.