Light and Crunchy Squid Rings: The Ultimate Seafood Snack
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Few seafood dishes capture the perfect balance of texture and flavor quite like squid rings. Whether you know them as calamari, fried squid, or simply those irresistible golden bites at a beachside café, squid rings are a beloved treat around the world. Lightly battered, fried until crisp, and often served with a squeeze of lemon, they make for the ultimate appetizer or snack.
Why Squid Rings?
- Tender yet crispy: The secret lies in quick frying for a crunchy outside and a soft, delicate inside.
- Versatile: Delicious on their own, in salads, or paired with dipping sauces.
- Easy to make: With just a few ingredients, you can recreate restaurant-style calamari at home.
Ingredients
- 1 lb squid tubes (cleaned, cut into ½-inch rings)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for color)
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
- Lemon wedges, to serve
- Dipping sauce (garlic aioli, marinara, or sweet chili sauce)
Instructions
- Prepare the squid
- Pat squid rings dry with paper towels to help the coating stick.
- Coat the rings
- In one bowl, whisk eggs.
- In another, combine flour, cornstarch, salt, pepper, and paprika.
- Dip each ring into the egg, then dredge in the flour mixture until evenly coated.
- Fry until golden
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry squid rings in small batches for 1–2 minutes, until golden brown and crisp.
- Remove and drain on paper towels.
- Serve hot
- Plate the squid rings, squeeze fresh lemon over the top, and serve with your favorite dipping sauces.
Tips for Perfect Squid Rings
- Don’t overcook: Squid turns rubbery if fried too long—just 1–2 minutes is perfect.
- Cornstarch = extra crisp: Mixing cornstarch with flour creates a lighter, crunchier coating.
- Upgrade the flavor: Add chili flakes, garlic powder, or grated Parmesan into the flour mix for a twist.