Why You’ll Love This Ultra-Crispy Salt & Pepper Squid

If you’ve ever craved that shatteringly crisp squid from seaside stalls or Filipino pulutan feasts, this recipe delivers. Baby squid is marinated quickly, dredged in cake flour for a delicate crust, then deep-fried until light golden and crunchy. Serve with spicy vinegar and a quick garlic mayo dip for the perfect beer-match or appetizer.

🦑 Ingredients Breakdown

For the Calamari

2kg baby squid, cleaned and sliced into rings (heads whole)
2 eggs
2 tbsp calamansi or lemon juice (to cut fishiness)
Fine sea salt & black pepper, to taste
360g cake flour (or plain flour + cornstarch)
1.5L vegetable oil, for frying

Spicy Vinegar Dip

240ml cane or distilled vinegar
5 red chillies, sliced
3 green chillies, sliced
1 small red onion, finely chopped
5 garlic cloves, minced
Salt & pepper, to taste

Garlic Mayo (Optional)

120g mayonnaise
1 garlic clove, grated
1 tsp lemon juice
Pinch of black pepper

🔪 Method

1. Prep the Squid

Clean the baby squid—remove innards, cartilage, and optionally the skin. Pat dry thoroughly and slice the bodies into 1–1.5 cm rings, leaving the heads intact.

2. Marinate & Dredge

In a bowl, beat the eggs with calamansi juice, salt, and pepper. Toss the squid in and let sit for 5 minutes.
Place cake flour in a shallow tray. Lift squid from marinade, let excess drip off, then dredge in flour, ensuring each piece is well-coated. Shake off any loose flour.

3. Deep-Fry

Heat oil to 180°C (355°F) in a deep pot or wok. Fry squid in small batches—do not stir for the first 45–60 seconds to let the crust set.
Cook for 2–3 minutes until crisp and light golden. Drain on a wire rack (not paper towels!) for ultimate crunch.

Sprinkle a final touch of salt and pepper while hot.

🥣 Sauce Time

Spicy Vinegar

Mix vinegar, chillies, onion, garlic, salt, and pepper in a small bowl. Let sit for 10 minutes to develop flavour.

Garlic Mayo

Whisk together mayo, grated garlic, lemon juice, and black pepper until smooth. Chill until ready to serve.

🧠 Pro Tips

Dry your squid well—moisture = soggy crust.
Cake flour creates that signature light, crisp texture.
Don’t overcrowd the oil or the temperature will drop.
Always drain on a wire rack for the crunchiest results.

🔍 FAQ

Why use cake flour instead of all-purpose?
Cake flour has less protein and more starch, so it yields a crispier, lighter crust—perfect for quick-frying squid.

How do I keep the squid tender, not rubbery?
High heat, short time: fry at 180°C and pull them out after 2–3 minutes. Overcooking is what makes squid chewy.

🍽️ Nutrition (per serving)

Calories: 380 kcal
Protein: 35g
Fat: 15g (Saturated: 2g)
Carbs: 31g (Sugar: 3g, Fiber: 2g)
Cholesterol: 240mg
Sodium: 520mg

💬 Real Reviews

Liza ⭐⭐⭐⭐⭐
“Super crisp! Cake flour made a big difference—didn’t go soggy on the rack.”

Marco ⭐⭐⭐⭐⭐
“Spicy suka dip was perfect. Added one extra red chilli for kick—winner with beer.”

Anne ⭐⭐⭐⭐
“Light, crunchy, and not oily. I used lemon instead of calamansi—still great!”

🎉 Serving Ideas

Serve with ice-cold beer or calamansi soda
Pair with garlic rice for a fuller meal
Try it as a taco filling with pickled veggies for fusion fun