Crispy panko squid
Tender squid needs either very short or very long cooking. Here we go for the flash version, protected by an airy panko crust.
Instructions
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Prepare the squid
Thaw the tubes completely in the fridge, 8-12 hr. Alternatively, for faster thawing, keep the sealed bag in cold water for 30-40 min or, even quicker, under running cold water for 15-20 min. Drain and pat them until very dry, then cut into 1.5 cm rings and check that no tough membranes remain.
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Make the spicy sauce
Mix the Kewpie Mayo with the Sriracha and a little lemon juice. Keep the sauce chilled until serving.
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Bread it
Dredge the rings in flour, shake off the excess, then through egg and finally through Panko. Press very lightly, without compacting the crust.
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Fry in batches ⏱ 1 min 45 sec
Heat the oil to 175-180°C. Fry the rounds in small batches until golden and they reach 63°C in the center. Lift them onto a rack and let the oil come back up to temperature between batches.
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Serve
Salt immediately after frying and serve with the spicy sauce and lemon slices.
Good to know
Drying is critical: water loosens the breading and makes the oil splatter. Don't fill the pot, because the temperature drops and the crust soaks up oil. The timer is only a guide. Confirm 63°C in the center and remove the squid as soon as the crust is golden.
Frequently asked questions
Why does squid turn rubbery?
Because it needs either very short or very long cooking, not the middle. The 1.5 cm rings fry only until 63°C in the centre with a golden crust, then out at once.
Why do I need to dry the squid well?
Because water loosens the breading and makes the oil splatter. Pat the tubes until very dry before you cut them into rings and bread them.
What temperature do I fry squid at?
Heat the oil to 175 to 180°C and fry in small batches. If you fill the pot, the temperature drops and the panko crust soaks up oil.
What sauce goes with crispy squid?
A spicy sauce of Kewpie mayonnaise mixed with Sriracha and a little lemon juice. Keep it chilled until serving.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Crispy panko squid
Crispy panko squid
Tender squid needs either very short or very long cooking. Here we go for the flash version, protected by an airy panko crust.
Notes
Drying is critical: water loosens the breading and makes the oil splatter. Don't fill the pot, because the temperature drops and the crust soaks up oil. The timer is only a guide. Confirm 63°C in the center and remove the squid as soon as the crust is golden.
