Food by VICE

Gluten-Free Crispy Fried Squid Recipe

This simple recipe stays crisp long after it's been fried.

by Nami Nori
Jan 16 2020, 12:00pm

Photo by Farideh Sadeghin

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

Ingredients

for the yuzu soy sauce:
3/4 teaspoon kudzu
2 tablespoons soy sauce
1 1/2 tablespoons yuzu juice
1 1/2 tablespoons yuzu kosho
3 tablespoons sake
1/4 cup|60 ml mirin
2 tablespoons oligo syrup
3/4 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

Directions

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.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

Tagged:
seafood
easy
appetizer
Gluten Free
calamari
squid
fried calamari