Ultra-Crispy Salt and Pepper Squid

This style of squid depends more on technique than on a heavy batter. A quick egg marinade gives the flour something to cling to, and the short fry time keeps the coating crisp before the seafood has a chance to toughen.

Cake flour produces a lighter shell than bread flour or a dense all-purpose coating, but heat control matters just as much. If the oil drops too low, the squid absorbs oil and the coating softens before it sets.

Spicy vinegar is the sharper, more traditional pairing because it cuts the richness of the fry. Garlic mayo is useful if you want a second, creamier dip, but it works best as an optional extra rather than the main accompaniment.

Serve this as a starter or shared snack with cucumber, tomato salad or grilled vegetables if you want more balance around the fried element.

It also helps to fry in small batches so the oil temperature stays steady. When too much squid goes in at once, the coating steams before it has time to crisp and the whole batch loses some of its lightness.

For serving, lemon wedges or calamansi are useful even if you already have the vinegar dip on the table. The extra acidity gives the squid a fresher finish and keeps the last few pieces from tasting too heavy.

If you need to prep ahead, clean and cut the squid earlier but wait to dredge and fry until just before serving. That timing makes the biggest difference to the final crust and helps the coating stay delicate instead of compact.