Dipped in a light tempura batter and quickly fried in hot oil.
Do you like fried calamari?
I love fried calamari, but you know what?
Elise Bauer
After this tempura, I’m not going back.
This is just too good.
Eat the whole batch good.
Elise Bauer
Tempura is a Japanese preparation of batter-dipped, deep-fried foods, usually vegetables and seafood.
Apparently the method was introduced to Japan by the Portuguese in the 1500s.
The batter is quite light, and fries up to a gossamer-like crispy crust.
Elise Bauer
Squid is a perfect food for making tempura because it cooks up so fast.
Squid you either have to cook very quickly, or slow and low.
Anything in between and it’s chewy and rubbery.
So the quick frying in tempura batter is ideal for squid.
If you have both, fry the rings first, then the tentacles.
Do not double the recipe.
The batter needs to be kept cold and used immediately after making.
So it’s better to work with small batches.
Leave the tentacles whole.
Heat the oil to 360-370F.
While the oil is heating, mix all the dry ingredients together well.
Immediately mix it in with the dry ingredients.
Do not worry if there are clumps or lumps.
Over-mixing may cause the batter to become chewy when cooked.
Use a small sieve to lightly dust the squid pieces with rice flour or regular flour.
This will help the batter adhere to the squid.
Pick them up one by one and gently put them in the hot oil.
(Note if your fingers are coated with the batter, it will help protect them from splatter.)
Fry for 45 seconds to 1 minute, and remove to paper towels to drain.
Repeat with the rest of the squid.
Working in batches will help keep the oil temperature from falling too far while you are frying the squid.
Serve immediately with lime or lemon wedges, soy sauce, ponzu sauce, Tabasco or another hot sauce.
