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Deep Fried Squid Help Needed


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#1 Andy_fuzz

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Posted 02 February 2006 - 01:54 AM

Hi, I am trying to find out how to cook a certain squid recipe, but am failing woefully. The recipe in question seems to be served at most Chinese restaurants around the UK, and is usually called 'deep fried salted squid' or 'fried chilli salted squid' or anything similar involving squid, frying, salt, chilli, or spicy (although I wouldn't call the dish spicy as such). The squid is deep fried and crispy with (I would think) flour batter (very light and whitish, not brown in colour), usually with chillis.

At the moment, I am experimenting with taking fresh squid, cleaned and skinned, drying quickly, dipping in flour and deep frying.

First problem: flour on its own doesnt seem to stick to the squid. So I tried dipping in beaten egg, then flour, but this leaves a heavier batter when fried.

Another problem is that the squid is never as 'puffy' as at a restaurant being much thinner, and the batter seems different. I often think that I am frying it too hot as sometimes the batter goes brown, whilst the squid is just that little bit too fresh on the inside.

The squid in restaurants is usually server in kind of tubes which are kind of 'butterflyed' or 'hedgehogged' on the outside. If you like, 'checker-board' cuts. I cant get this to work either. do you leave the squid coat as a tube and criss-cross the outside, or cut strips, criss-cross and hope they curl up in the pan?

Anyway, does anybody know this recipe. Or spot the glaring errors in my attempt? Cheers for any help

oh, I have found a rough picture. This isnt exactly what I mean, but is pretty damn close:

http://chinesefood.a...peppersquid.htm
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#2 glen

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Posted 04 February 2006 - 04:20 PM

the way you are cutting the squid with a criss cross pattern sounds correct to me...should curl up in the pan :(

i don't have an answer to the rest of question...i am sure someone else will help out.

cheers, glen :)
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#3 aok47

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Posted 09 February 2006 - 03:44 PM

Andy_fuzz

the flour isnt sticking to your squid cause you are drying it. Dont dry it and the flour will stick :au: :th

cheers

AK

PS. next time you go to the chinese restaraunt why not ask the chef how he cooks it?
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#4 Samantha

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Posted 12 April 2006 - 02:34 PM

Hi, I am trying to find out how to cook a certain squid recipe, but am failing woefully. The recipe in question seems to be served at most Chinese restaurants around the UK, and is usually called 'deep fried salted squid' or 'fried chilli salted squid' or anything similar involving squid, frying, salt, chilli, or spicy (although I wouldn't call the dish spicy as such). The squid is deep fried and crispy with (I would think) flour batter (very light and whitish, not brown in colour), usually with chillis.

:woot: OK, for me that sounds like "Kung Pao Squid", a brother of the more famous speciality of the Chinese "Kung Pao Chicken". If you want the recipe for the Kung Pao Chicken, pls. send me an e/mail, for "Kung Pao Squid" pls. use google.

At the moment, I am experimenting with taking fresh squid, cleaned and skinned, drying quickly, dipping in flour and deep frying.

First problem: flour on its own doesnt seem to stick to the squid. So I tried dipping in beaten egg, then flour, but this leaves a heavier batter when fried.

:woot: OK, Chinese recipes often refer to use "flour", instead they are using "starch". If you want to get a very crispy result, you should use potato starch or tapioca starch, if you dont have, you can try cornstarch (Maizena) instead, the result will not be that crispy.

Another problem is that the squid is never as 'puffy' as at a restaurant being much thinner, and the batter seems different. I often think that I am frying it too hot as sometimes the batter goes brown, whilst the squid is just that little bit too fresh on the inside.

The squid in restaurants is usually server in kind of tubes which are kind of 'butterflyed' or 'hedgehogged' on the outside. If you like, 'checker-board' cuts. I cant get this to work either. do you leave the squid coat as a tube and criss-cross the outside, or cut strips, criss-cross and hope they curl up in the pan?

:) OK, for criss/cross pattern you have to open up the squid with a long cut from bottom to the top, clean the inside properly and criss/cross THE INSIDE not the outside, the Outside has to keep the parts attached.
After criss/crossing you can slice the squid in bite size pieces, they will curl up nicely when fried.
Beside that, Chinese always seem to marinate their meat, so after having criss/crossed and sliced into bite/size pieces marinate them in some Light Soy Sauce, white Pepper, few drops of Oil and Shao Hsing (Chinese cooking wine, cheap) for a few minutes. For smoother results of the squid add some egg white to the marinade.

Anyway, does anybody know this recipe. Or spot the glaring errors in my attempt? Cheers for any help

oh, I have found a rough picture. This isnt exactly what I mean, but is pretty damn close:

http://chinesefood.a...peppersquid.htm


:) In your picture I am missing the dried Chilies, they have to be deep fried first, before putting them into the dish... :woot:

Samantha

Edited by glen, 12 April 2006 - 08:54 PM.

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#5 ivahna

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Posted 20 September 2006 - 03:50 PM

hi, I think this is the recipe you're looking for...

Deep Fried Squid Slices tossed in Spicy Rock Salt

Part 1
1 lb Fresh squid
1 Egg
3 tbsp Potato Starch or Tapioca Starch or Corn Starch
White pepper a pinch
1/2 tsp Sesame oil
1/4 tsp Sea Salt
1 1/2 cups oil for deep frying

Part 2
2 tsp oil
4 Garlic cloves
1 Green onion (scallion)
3 Red &/or Green chilli
1 1/2 tsp Sea Salt


1. coarsely chop garlic and green onion. Cut chilli into thin rings.
2. Peel off the skin of fresh squid and gut; clean thoroughly. Cut squid lengthwise down centre. Spread squid out flat with the inside facing upwards. With sharp knife make shallow cuts across squid in diamond shape. This helps tenderize squid and make it curl when cooking. Then cut the squid into thick strips. Drain and pat with a paper towel.
3. Place squid in a bowl, add egg, salt, sesame oil, white pepper, 3-tbsp Potato starch. Mix well.
4. Heat up a pot with oil. Deep-fry squid with medium-high heat until crispy. Remove and drain on a paper towel.
5. In a wok, stir-fry garlic, green onion and chilli.
6. Reduce the heat, add the deep-fried squids in wok and give it a quick toss. Season with sea salt.
7. Ready to serve.

*For a twist, you can add some crushed szechuan peppercorns while you're stir frying the garlic, Green onions and chilli

Enjoy! :thumbsup2:
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#6 trackair

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Posted 20 September 2006 - 04:46 PM

Hi Andy,

My Grand Mother is a trained chinese cook. I have done all the cources but lets keep it simple for a start, I reckon it's more fun eating than cooking! Here are the two variations that I work with, personaly I chop and change the sauces to much to add them in here, as I use Lemon, lime, sweet chilli, Mayo, what ever takes my fancy for the day.

:ink Cut Squid tube down the centre, so you have 1 big flat piece of squid.
Now score the Squid with light criss cross cuts.
Cut the scored squid into 1cm wide and 5cm long pieces. :ink

Coating 1) :thumbsup2:
Crispy Curried Powdered Squid.
1/2 a cup of Corn Flour
3 table spoons of curry powder (Medium or hot ......Your Choice)
a pinch of salt
2 tea spoons of lemon pepper.

Put all this into a 30cm x 20cm plastic bag.

add the squid to the bag and shake well

Remove the squid from the bag and fry into hot Peanut oil for about 30 sec or until gloden brown.

Coating 2) :ink
Crisp Chilli Squid
1/2 a cup of Corn Flour
3 table spoons of Chilli powder (less or more......Your Choice)
a pinch of salt
1 tea spoon of chinese 5 spice powder.

B) Here is the secret..............To Prevent the squid from spitting oil everywhere
Dry the squid with paper towel prior to adding the coating. This will save many a burned arm!

Put all this into a 30cm x 20cm plastic bag.

add the squid to the bag and shake well

Remove the squid from the bag and fry into hot Peanut oil for about 30 sec or until gloden brown.

Go well and Good luck :au:
Paul
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#7 sam_k

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Posted 28 November 2006 - 01:59 PM

Hi, I am trying to find out how to cook a certain squid recipe, but am failing woefully. The recipe in question seems to be served at most Chinese restaurants around the UK, and is usually called 'deep fried salted squid' or 'fried chilli salted squid' or anything similar involving squid, frying, salt, chilli, or spicy (although I wouldn't call the dish spicy as such). The squid is deep fried and crispy with (I would think) flour batter (very light and whitish, not brown in colour), usually with chillis.

At the moment, I am experimenting with taking fresh squid, cleaned and skinned, drying quickly, dipping in flour and deep frying.

First problem: flour on its own doesnt seem to stick to the squid. So I tried dipping in beaten egg, then flour, but this leaves a heavier batter when fried.

Another problem is that the squid is never as 'puffy' as at a restaurant being much thinner, and the batter seems different. I often think that I am frying it too hot as sometimes the batter goes brown, whilst the squid is just that little bit too fresh on the inside.

The squid in restaurants is usually server in kind of tubes which are kind of 'butterflyed' or 'hedgehogged' on the outside. If you like, 'checker-board' cuts. I cant get this to work either. do you leave the squid coat as a tube and criss-cross the outside, or cut strips, criss-cross and hope they curl up in the pan?

Anyway, does anybody know this recipe. Or spot the glaring errors in my attempt? Cheers for any help

oh, I have found a rough picture. This isnt exactly what I mean, but is pretty damn close:

http://chinesefood.a...peppersquid.htm


Hi,

Try adding some soda bi-carb to your flour ( for crispiness ) and garlic salt ( fry salt in slices of garlic ).
Score the " outside " of the squid criss-cross and they will curl up when cooked.
Your pan of oil has to be very hot.....
Best with the small squids which I fry till they are chewy.
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#8 devisuma

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Posted 04 July 2010 - 06:55 PM

hi,

try this squid fry recipe.tasty and easy to make.i tried it :)


Squid - 200g(cut into rings with 1/4 inch thickness)
All purpose flour(Maida) - 1/2 cup
Corn flour - 1/2 cup
Egg - 1 no
Baking powder - 1 tsp
Pepper powder - 1 tsp
Celery salt(preferred)/common salt - As reqd

Preparation Method

1)Mix together maida, corn flour, egg, baking powder, pepper powder, celery salt and little water to make a paste.

2)The batter consistency should be thick.

3)Dip each squid ring in the batter and deep fry in hot oil till golden in color.

4)Fried squid rings are ready and serve hot.

Do not over fry the squid rings since they tend to become hard.


You can find many sea food recipes in the cooking website www.pachakam.com

nice cooking

suma
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#9 glen

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Posted 05 July 2010 - 08:59 AM

sounds good suma! thanks for sharing.
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#10 masejess33

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Posted 05 July 2010 - 07:33 PM

hi,

try this squid fry recipe.tasty and easy to make.i tried it :)
Squid - 200g(cut into rings with 1/4 inch thickness)
All purpose flour(Maida) - 1/2 cup
Corn flour - 1/2 cup
Egg - 1 no
Baking powder - 1 tsp
Pepper powder - 1 tsp
Celery salt(preferred)/common salt - As reqd

Preparation Method

1)Mix together maida, corn flour, egg, baking powder, pepper powder, celery salt and little water to make a paste.

2)The batter consistency should be thick.

3)Dip each squid ring in the batter and deep fry in hot oil till golden in color.

4)Fried squid rings are ready and serve hot.

Do not over fry the squid rings since they tend to become hard.
You can find many sea food recipes in the cooking website www.pachakam.com

nice cooking

suma


dont forget to throw the cut squid into some flour befor you put in batter, it will stop water mixing with oil and spitting....
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#11 JANZ

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Posted 17 September 2012 - 10:42 AM

This is a pretty easy coating for anything, fish, squid etc.

1 cup flour, 2 tsp baking powder, 1 1/4 tsp salt, t tbsp oil, 1 cup of water

I use a hand mixer to mix it together, its a great basic starting point, nice and crispy, I have added
bread crumbs to the mix also and tried and liked it but the basic mix does not overpower the taste
of the food your cooking.
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