Crisp Fried Squid Rings with Garlic Tomato Dip
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Tender squid rings and tentacles in a crisp paprika-seasoned coating, served piping hot with lemon and a warm garlic and tomato dip. A quick soak in salted milk and short, hot frying keep the squid tender.
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Method
- 1
Simmer the dip. Warm the olive oil in the small saucepan over medium heat and cook the garlic for 1 minute, without letting it colour. Add the tomatoes, chilli flakes, sugar and salt, then simmer for 15 minutes, stirring occasionally, until thick enough to cling to a spoon. Cooking off the tomato juices concentrates the flavour; keep the dip warm while you fry.
- 2
Prepare the squid. Slice the tubes across into 1.5cm rings and leave the tentacles whole, halving any very large ones. Pat everything dry with kitchen paper, then stir the salt into the milk in a bowl, add the squid and leave for 10 minutes. The salted milk seasons the squid and leaves a thin film that helps the flour stick.
- 3
Coat and rest. In the second bowl, whisk the flour, cornflour, baking powder, paprika and pepper. Lift the squid out of the milk a handful at a time, let it drip, then toss it through the flour, opening the rings so the insides are coated too. Spread it on a rack for 10 minutes; in that time the coating hydrates and sets, so it stays put in the oil.
- 4
Heat the oil. Pour the oil into the heavy pan, filling it no more than one-third full, and heat it to 180°C, checking with the thermometer. Meanwhile set the oven to 100°C and line the second rack with kitchen paper. Accurate oil temperature is what makes the coating crisp quickly instead of soaking up oil.
- 5
Fry in batches. Shake excess flour from a handful of squid and lower it carefully into the oil. Fry for 2-3 minutes, stirring gently only once the coating has firmed, until crisp, golden and the squid is opaque. Squid toughens if cooked longer, so a short, hot fry is the key to tenderness; let the oil return to 180°C and skim out loose bits between batches.
- 6
Keep warm and serve. Drain each batch on the lined rack, sprinkle with a little of the finishing salt and hold in the low oven while you fry the rest. Serve at once with lemon wedges and the warm dip, as the coating softens the longer it sits.
Storage
Fried squid is best eaten immediately. Cool any leftovers within 2 hours, refrigerate for up to 2 days and reheat in a hot oven until piping hot (74°C); the dip keeps for 3 days in the fridge.
Equipment
- small saucepan
- sharp knife
- kitchen paper
- 2 mixing bowls
- large heavy saucepan or Dutch oven (at least 5 litres)
- deep-fry or probe thermometer that reads to 200 °C
- slotted spoon or spider strainer
- 2 wire racks set in rimmed baking trays
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 454 kcal |
| Protein | 24.9 g |
| Carbohydrate | 45.6 g |
| of which sugars | 3.9 g |
| of which free sugars | 0.6 g |
| Fat | 18.8 g |
| of which saturates | 2.2 g |
| Fibre | 3.3 g |
| Salt | 2.17 g |
Protein per 100 kcal
5.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
