Crispy Squid Recipe
If you love the crispy squid you find at Filipino street-food stalls, you’re going to want to try this one. 🦑 It has that golden, crunchy coating and savory, garlicky flavor that makes street-food squid so addictive, but you can easily make it at home with simple ingredients.
I came across the idea for this recipe on Instagram and decided to make my own version using what I had in my kitchen, including Magic Sarap for an extra savory kick. Serve it with your favorite dipping sauce and you’ve got a crispy little snack, appetizer, or ulam that tastes like a street-food favorite without having to leave the house.
Ingredients
Wet Batter
1 small egg
2 tbsp all-purpose flour
2 tbsp cornstarch
2 tbsp cold water
⅛ tsp salt
⅛ tsp black pepper
½ tsp garlic powder
¼ tsp Magic Sarap
200 g squid
Dry Mix
8 tbsp all-purpose flour
2 tbsp cornstarch
¼ tsp baking powder
¼ tsp salt
Instructions
- Use salt to rub the squid, then rinse well. Remove the innards, transparent cartilage, beak, and skin if you prefer. Pat very dry with paper towels—this helps the coating stick and prevents splattering.
- Mix wet batter until you get a thick but pourable batter, roughly like pancake batter.
- Mix dry mix ingredients
- Dip squid into the wet batter then dry mix). (You may dip it into dry mix first then wet batter then dry mix too)
- Fry in hot oil until golden and crisp usually only 1–2 minutes for small squid pieces (don’t overcook).
- Drain on a wire rack or paper towel.
- Taste and add a tiny sprinkle of salt if needed.