Crispy Fried Squid with Chili & Garlic

(Ultra-Detailed Full Recipe – English)

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Dish Overview

This is a restaurant-style crispy fried squid dish: ultra-light, crunchy on the outside, tender inside, finished with aromatic garlic, fresh chili, and scallions. The key is dry squid + high heat + fast frying to avoid chewiness.

Perfect as:

• Appetizer

• Beer snack

• Party dish

• Asian-style sharing plate

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Ingredients (Serves 3–4)

Squid Preparation

• 600 g squid (rings + tentacles, cleaned)

• 1 tsp salt

• ½ tsp white pepper

• ½ tsp paprika (optional, color & mild warmth)

• ½ tsp garlic powder (optional)

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Crispy Coating

• ¾ cup cornstarch

• ¼ cup all-purpose flour

• 1 tsp baking powder (essential for airy crunch)

• ½ tsp salt

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Aromatics & Toss

• 5 cloves garlic, finely chopped

• 2–3 fresh red chilies, sliced (adjust heat)

• 3 scallions, sliced diagonally

• 1 tbsp neutral oil (for tossing)

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Frying

• Vegetable oil (enough for deep or shallow frying)

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Optional Garnish / Serving

• Chili flakes

• Lime wedges

• Fresh cilantro

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Step-by-Step Instructions

1. Clean & Dry the Squid (MOST IMPORTANT STEP)

1. Rinse squid quickly under cold water.

2. Pat completely dry using paper towels.

3. Spread on a tray and air-dry 10–15 minutes if time allows.

⚠️ Moisture = soggy coating. Dry squid = crispy heaven.

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2. Season

1. In a bowl, toss squid with salt, white pepper, paprika, and garlic powder.

2. Let rest 5 minutes only (over-marinating makes squid tough).

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3. Prepare the Coating

1. In a separate bowl, mix:

   • Cornstarch

   • Flour

   • Baking powder

   • Salt

2. Toss squid gently until lightly coated.

3. Shake off excess coating.

💡 Cornstarch keeps it light; flour adds structure; baking powder creates micro-bubbles.

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4. Heat the Oil

• Heat oil to 175–180°C (350–360°F)

• Oil should bubble immediately when squid touches it.

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5. Fry (Fast & Small Batches)

1. Fry squid in small batches.

2. Fry 1½–2 minutes only until golden and crisp.

3. Remove immediately and drain on a rack or paper towels.

❌ Overfrying = rubbery squid
✅ Fast fry = tender inside

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6. Garlic & Chili Toss (Final Flavor Boost)

1. Heat 1 tbsp oil in a wok or pan over medium heat.

2. Add garlic and chilies → stir 10–15 seconds until fragrant (do not brown).

3. Add fried squid and toss quickly (20–30 seconds).

4. Add scallions, chili flakes if using.

5. Turn off heat immediately.

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Serving Suggestions

• Serve hot with lime wedges

• Dips (optional):

  • Sweet chili sauce

  • Garlic aioli

  • Chili mayo

  • Salt + lime + pepper

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Variations

🌶 Salt & Pepper Squid

Add:

• Sichuan pepper

• Five-spice powder

• Extra white pepper

🇹🇭 Thai-Style

Finish with:

• Fish sauce

• Lime juice

• Thai basil

🇰🇷 Korean-Style

Toss lightly with:

• Gochujang

• Honey

• Sesame oil

🍺 Beer Batter Version

Replace dry coating with light beer batter (less crispy, more fluffy).

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Pro Chef Tips

• Use fresh squid, not frozen if possible

• Cornstarch > breadcrumbs for Asian crisp

• Always fry squid last, right before serving