How to Cook Crispy Squid or Calamari

My seafood shopping choices are heavily dictated by budget, in the sense that I would pick up something simply because it looks cheap, and figure out how to make it palatable after the fact. This explains why I often use squid instead of the more expensive calamari; contrary to popular opinion, squid can taste pretty tender even when simply battered and deep-fried as in this recipe by Amy Beh at

Crispy Squid or Calamari Fritters


500g squid or calamari, cut into rings
1 stalk curry leaves (optional)

3 TBSP tapioca starch or cornstarch
2 TBSP rice flour
1 cup + 1 TBSP self-raising flour
1 TBSP baking powder
½ tsp chilli powder
½ tsp salt

Marinade –

½ tsp chicken stock powder
1 egg, lightly beaten

Dipping sauce –

½ cup mayonnaise
½ tsp minced garlic
1 TBSP wasabi
1 tsp lemon juice
A pinch of salt

Oil for deep-frying


  1. Marinate squid rings with egg and chicken powder for 15 minutes.
  2. Combine dipping sauce ingredients and set aside.
  3. Combine flours, baking powder, chilli powder and salt and mix well.
  4. Heat oil to 180’C.
  5. Fry curry leaves (if using) until crispy (ie. when air bubbles have nearly completely dissipated); remove and drain.
  6. Drench a handful of squid rings in the flour mixture, then transfer into oil and fry until done (ie. when air bubbles dissipate); remove and drain on paper towels.
  7. Repeat with rest of squid, then toss with curry leaves and serve with mayonnaise dip.



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