Aha Bujang's Whole Squid Fry

Name: Aha Bujang's Whole Squid Fry
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 whole squid; 1/2 cup frying mix; 1/2 cup water; cooking oil, as needed; salt, to taste; pepper, to taste

A light batter coats a whole squid, fried twice for a crispy exterior and moist interior—a perfect drinking snack.

20 min Difficulty Easy drinking snack

Main ingredients

squidfrying mix

Ingredients needed 2 servings

1 whole squid

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squid frying mix

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1/2 cup frying mix

1/2 cup water

cooking oil, as needed

salt, to taste

pepper, to taste

Recipe

Remove the innards from the squid and wash it clean. Leaving a 1 cm section at the end, make horizontal cuts at 1 cm intervals so it opens like a curtain.
Lightly season the prepared squid all over with salt and pepper.
Coat the squid evenly with some of the frying mix, getting it into the cuts, then gently shake off the excess.
In a bowl, mix the remaining frying mix with 1/2 cup of water to make a thin batter.
Dip the flour-coated squid into the thin batter, then place it into oil preheated to 150–160°C.
Fry the squid over medium-low heat, turning it over, for about 2 minutes for the first fry. Remove and let it rest for 1 minute.
Increase the oil temperature to high heat, return the squid, and fry for about 2 more minutes until crispy to finish.

Score the squid to open it up, season, and coat with frying mix.
Dip in thin batter and fry in 150°C oil for 2 minutes for the first fry, then rest for 1 minute.
Raise the temperature and fry for 2 minutes for the second fry until crispy.

Cooking tips

Thoroughly removing the squid innards prevents oil splattering during frying.
Overmixing the batter develops gluten and reduces crispiness, so mix just until combined.
Resting after the first fry allows internal moisture to escape, making the final fry crispier.

Recommended for

Those who want to make restaurant-style crispy fried squid at home.
Those looking for a savory, tender snack that pairs well with beer.

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