Fried squid is one of those dishes that instantly bring you back to the scents of the sea, to your aunt’s kitchens, and to simple tables filled with smiles. It’s a homemade fry that doesn’t require complicated techniques: just a few ingredients, a bit of attention, and the desire to bring something special to the table without stress.
This version is designed for you if you love genuine dishes, crispy on the outside and tender on the inside, perfect for a family dinner or as an appetizer that disappears in no time. With precise measurements, clear steps, and some tricks I’ve learned over time, you’ll get light, golden, and dry squids… just like the ones your aunt used to fry.
If you want to bring a bit of Mediterranean atmosphere to your kitchen, this is a recipe that never disappoints. Happy reading… and enjoy the sea aroma!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs squid rings (already cleaned)
- 1 cup all-purpose flour (about)
- 0.33 cup semolina flour (optional, for crispiness)
- peanut oil (alternatively sunflower oil)
- to taste fine salt
Tools
- 1 Knife
- 1 Cutting board
- 2 Bowls
- 1 Pot deep for frying
- 1 Slotted spoon
- Absorbent paper
- 1 Thermometer optional but recommended
Preparation
First of all, make sure you have fresh and already cleaned squids. If starting from whole squids:
Detach the head from the body and remove the central cartilage, eyes, and beak.
Gently wash under running water and dry thoroughly with kitchen paper.
Cut the body into rings about 0.4 inches thick: this way they will cook evenly and remain tender inside.
Drying is essential: excess water will cause the oil to “splash” and ruin the coating.In a large bowl, combine 1 cup of all-purpose flour and 0.33 cup of semolina flour.
Add a pinch of salt and mix well.
Pass the squid rings through the flour, one by one, making sure they are completely covered.
Gently shake the rings over a sieve or lightly shake the bowl to remove excess flour: this will prevent the oil from getting too dirty and result in a drier fry.
Semolina provides extra crispiness without weighing it down. If you prefer a lighter version, you can use only flour.Pour about 1.5 quarts of peanut oil into a deep pot so the rings can float and fry evenly.
Heat the oil to 340–350°F. If you don’t have a thermometer, test with a small piece of flour: it should fry immediately without too much browning.
Do not put too many rings together, otherwise, the oil temperature will drop and the coating will become soggy.Gently immerse a few rings at a time in the hot oil.
Fry them for 2–3 minutes, turning them halfway. They should become golden, never too dark.
Use a slotted spoon to take them out and lay them on absorbent paper to remove excess oil.
If you want an even drier fry, you can lightly pat the rings even after removing them from the oil.Lightly salt only at the end, so the salt doesn’t make them lose crispiness.
Serve them hot, maybe with lemon wedges to squeeze on top. The juice enhances the sea flavor and adds freshness.I served them on the small
VASSOIO SKY POLOPLAST single-serving tray suitable for both desserts and finger food.
How to clean squids?
Watch this VIDEO on how to clean squids.
Tips
My advice is to clean the squid, cut it, and store it in suitable bags or containers for freezing, and cook it later.
Small or medium squids are more tender and suitable for frying.
Avoid leaving the squid in the oil too long: they become tough.
Little tricks: dry well, don’t overload the pot, use flour + semolina.
Storage
Best eaten immediately.
If any are left over, you can store them in the refrigerator for 1 day, but they will lose their crispiness.
Not recommended to freeze already fried.
FAQ – Crispy Fried Squid Rings
Can they be prepared in advance?
Best eaten immediately, the crispiness is unique when freshly fried.
Can I use olive oil?
Yes, but the taste will be more intense. The ideal remains peanut oil.
Can they be made in an air fryer?
Yes, 375°F for 10–12 minutes, with a drizzle of oil, but it won’t be the same
There is nothing more satisfying than serving freshly fried squid rings at the table: golden, crispy on the outside, and tender on the inside, with that irresistible aroma that immediately recalls the sea.
Try preparing them for a dinner with friends or a family lunch: you’ll see, they will disappear in no time! And remember, with some lemon slices or a sauce of your choice, they become even more irresistible.
