📝 About This Recipe
Experience the ultimate seafood fast-food indulgence with these shatteringly crisp, golden-brown squid rings. This recipe elevates the classic seaside snack by using a double-dredge technique that ensures a light, airy crunch while keeping the squid tender and succulent inside. Paired with a creamy, lemon-infused garlic aioli, these rings offer a sophisticated yet craveable twist on a beloved coastal favorite.
🥗 Ingredients
The Squid
- 1.5 lbs Fresh Squid Tubes (cleaned and cut into 1/2-inch rings)
- 1 cup Buttermilk (to tenderize the squid)
- 1 teaspoon Smoked Paprika
Crispy Coating
- 1.5 cups All-purpose Flour
- 1/2 cup Cornstarch (for extra crispness)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Zesty Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 2 cloves Garlic (finely grated or minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest
- 1 tablespoon Fresh Parsley (finely chopped)
For Frying and Garnish
- 1 quart Vegetable Oil (for deep frying)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
In a medium bowl, combine the squid rings with the buttermilk and smoked paprika. Toss well to coat and refrigerate for at least 20 minutes; the acid in the buttermilk helps tenderize the protein.
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2
While the squid marinates, prepare the aioli by whisking together the mayonnaise, grated garlic, lemon juice, lemon zest, and chopped parsley in a small bowl. Cover and chill until ready to serve.
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3
In a large, shallow dish or heavy-duty freezer bag, whisk together the flour, cornstarch, garlic powder, onion powder, cayenne, salt, and black pepper until perfectly blended.
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4
Fill a large, deep pot or Dutch oven with about 2-3 inches of vegetable oil. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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5
Remove a handful of squid rings from the buttermilk, allowing the excess to drip off, and drop them into the flour mixture.
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6
Toss the rings thoroughly in the flour, ensuring every nook and cranny is coated. Shake off any excess flour using a wire mesh strainer.
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7
Carefully lower the coated squid rings into the hot oil. Do not overcrowd the pot; fry in batches to maintain the oil temperature.
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8
Fry for 90 seconds to 2 minutes, or until the coating is a beautiful light golden brown and crispy. Avoid overcooking, as squid becomes rubbery quickly.
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9
Use a slotted spoon or spider skimmer to remove the rings and place them on a wire rack set over a baking sheet to drain. This keeps them crispier than paper towels.
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10
Immediately sprinkle the hot squid rings with a tiny pinch of extra salt while the oil is still wet on the surface.
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11
Allow the oil to return to 375°F before starting the next batch.
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12
Once all batches are complete, pile the rings high on a serving platter, garnish with fresh parsley, and serve immediately with the chilled garlic aioli and lemon wedges.
💡 Chef's Tips
Always use a thermometer to monitor your oil; if the oil is too cold, the rings will be greasy, and if too hot, they will burn before the squid is cooked. Don't skip the buttermilk soak, as it is the secret to ensuring the squid isn't 'rubbery'. For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Make sure the squid is patted dry before the buttermilk soak if it was previously frozen to avoid excess moisture. If you like extra spice, add a teaspoon of Old Bay seasoning to the flour dredge.
🍽️ Serving Suggestions
Serve with a side of crispy sea-salt fries for a classic 'Fish and Chips' style basket. Pair with a cold, crisp Lager or a glass of chilled Sauvignon Blanc to cut through the richness. Add a small bowl of spicy marinara sauce alongside the aioli for variety. A side of tangy vinegar-based coleslaw provides a refreshing crunch that complements the fried texture. Serve inside a toasted brioche roll with shredded lettuce for a 'Squid Po' Boy' sandwich.