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Golden brown fried squid rings served with fresh lemon slices on a plate.
Crunchy breaded squid rings served with fresh lemon wedges.

Crispy fried squid rings

Author: Flavelo
Recipes Main Courses
The secret to perfect fried squid is speed and temperature. Many fear it will turn rubbery, but that only happens if overcooked. The goal is a breaded morsel where the coating is crisp and golden brown, whilst the seafood inside remains meltingly tender. The acidity of fresh lemon is an essential contrast to the richness of the fried coating.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep frying pan or saucepan for frying
  • Kitchen paper
  • Heatproof tongs or slotted spoon
  • Three plates for breading

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Molluscs

Instructions

1 ✓

If using whole tubes, clean them, remove the membrane, and cut into rings approx. 1 cm thick. Pat the rings completely dry with kitchen paper.

Tip: Surface moisture would turn into steam under the coating, pushing off the breadcrumbs. A dry surface ensures adhesion.
2 ✓

Season the rings with salt and pepper immediately before breading.

Tip: Do not salt too early, as salt draws water out of the meat, which would make the surface wet again. (Osmosis)
3 ✓

Prepare the breading station: flour, beaten egg, breadcrumbs. Toss the squid in the flour (shake off excess), dip in the egg, and finally roll in the crumbs.

Tip: The flour acts as a 'glue' for the egg, and the crumbs are responsible for the crispy texture.
4 ✓

Heat oil to 180°C. Place only a few rings in the pan at a time and fry for 1.5-2 minutes until golden brown.

Tip: If you put too much cold food in the oil, the temperature drops and the food starts to boil instead of fry, making it oily. Quick frying preserves the squid's tenderness. (Heat capacity)
5 ✓

Remove the rings to kitchen paper and serve immediately, piping hot, with lemon wedges.

Tip: The acidity of the lemon 'cuts through' the greasiness of the oil on the taste buds, making the overall effect fresher.

Recipe FAQ

Why did the squid turn rubbery?
You cooked it too long. 1-2 minutes is plenty for squid in hot oil. If you exceed this time, the muscle fibres harden.
The breading falls off during frying.
Dry the squid thoroughly before breading. If it is wet, the flour will not adhere properly.
The coating became oily.
The oil was not hot enough. If the oil isn't hot enough, the coating absorbs it instead of searing immediately.

Ingredients

  • 500 g Squid (cleaned tubes or rings)
  • 100 g Plain flour
  • 2 pcs Eggs
  • 150 g Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 500 ml Sunflower oil (for frying)
  • 1 pc Lemon