Deep Fried Squid Recipe

Serves/Makes: 4


  • 1 1/2 pounds (680 g) fresh or frozen squid
  • 1/2 cup (125 mL) flour
  • 1 egg, slightly beaten
  • 1/4 cup (60 mL) milk
  • Oil
  • Lemon wedges to garnish
  • Parsley to garnish
  • Salt and pepper to taste
How to cook Deep Fried Squid:
    Frozen squid
  • Thaw frozen squid clean squid, remove the head.
  • Skin body, removing fins slit hollow body cavity, flatten and scrape clean with a knife.
  • Rinse well pat dry.
    Fresh squid
  • Hold the body of the squid with one hand and the head with the other pull gently to separate.
  • Remove the intestines and the quill, which is clear and plastic-like, of the fresh squid.
  • Rinse the body inside-out, under cold running water pat dry.

  • Remove tentacles from head, just below the eyes cut into individual pieces.
  • Remove brownish or purplish outer skin from the body cut the flesh into 1/4-inch (1-cm) rings.
  • Mix together flour, salt and pepper on a sheet of wax paper.
  • Toss rings and tentacles into flour mixture, until coated.
  • Preheat oil to 350 degrees F (180°C) fry the squid pieces, about 6 at a time, saving tentacles until last.
  • Remove pieces from the oil when brown and crisp, using a slotted spoon drain onto paper toweling.
  • Sprinkle lightly with salt repeat with the remaining squid pieces.
  • Pieces should take approximately 3 minutes to cook.
  • Arrange the Deep Fried Squid onto serving plates garnish with lemon wedges and parsley.

This recipe for Deep Fried Squid serves/makes: 4

The Deep Fried Squid recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Squid/Cuttlefish (more Squid/Cuttlefish recipes)
Preparation Method: Deep Fried (more Deep Fried recipes)

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