Why use cake flour instead of all-purpose flour?

Cake flour gives a lighter, more delicate crust because it is lower in protein and higher in starch.

How do I keep squid tender instead of rubbery?

Fry it hot and fast. Once squid is overcooked it tightens quickly and becomes chewy.

Ultra-Crispy Salt and Pepper Squid

Name: Ultra-Crispy Salt and Pepper Squid
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 2000 g baby squid (cleaned; bodies cut into rings and heads left whole); eggs; 30 ml calamansi juice (or lemon juice); fine sea salt (to taste); black pepper (freshly ground, to taste); 360 g cake flour (for dredging); 1500 ml vegetable oil (for deep-frying); 240 ml cane vinegar (or distilled vinegar); red chillies (sliced); green chillies (sliced); red onion (finely chopped); garlic cloves (minced); salt and black pepper (to taste); 120 g mayonnaise; garlic clove (grated); 5 ml lemon juice; black pepper (pinch)

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.