Gluten-Free Crispy Fried Squid Recipe

This simple recipe stays crisp long after it's been fried.
Photo by Farideh Sadeghin

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes


for the yuzu soy sauce:
¾ teaspoon kudzu
2 tablespoons soy sauce
1 ½ tablespoons yuzu juice
1 ½ tablespoons yuzu kosho
3 tablespoons sake
¼ cup|60 ml mirin
2 tablespoons oligo syrup
¾ teaspoon fish sauce

for the calamari:
½ pound|225 grams squid tubes, cut into 1-inch flat pieces
1 cup|142 grams cornstarch, divided
¼ cup mochiko flour
¼ cup tapioca flour
1 ½ teaspoons xantham gum
1 teaspoon baking powder
canola oil, for frying
kosher salt, to taste
Ichimi powder, for sprinkling
1 lime


  1. Make the sauce: In a small bowl, whisk the kudzu with 2 teaspoons water. In a small saucepan, combine the soy sauce, yuzu juice, yuzu kosho, sake, mirin, oligo syrup, and fish sauce over medium-high. Bring to a simmer, then whisk in the kudzu slurry. Cook until thickened, about 1 minute. Set aside to cool until ready to use.
  2. Make the batter: In a large bowl, whisk together half of the cornstarch, the mochiko flour, tapioca flour, xantham gum, and baking powder. Add 1 ½ cups water and whisk until smooth.
  3. Heat 3-inches oil in a large saucepan until a deep-fry thermometer reaches 400°F. Working in batches, toss the calamari in the remaining cornstarch, then coat in the batter. Fry, turning as needed, until puffed and lightly golden, 2 to 3 minutes. Transfer to a paper towel-lined plate and repeat with remaining calamari.
  4. Working in batches, fry the remaining calamari a second time until crispy, about 1 minute more. Transfer to a paper towel-lined plate and season with salt. Transfer to a serving platter and sprinkle with the ichimi powder and zest the lime over the top. Serve with the yuzu soy sauce.

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