Ingredients:

  • 1 lb (450g) medium shrimp, peeled and deveined
  • 1 lb (450g) squid, cleaned and cut into rings and tentacles
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • ½ cup (60g) cornstarch
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper (optional)
  • 1 cup (240ml) ice-cold sparkling water or club soda
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying (about 4-6 cups / 1-1.5 liters)
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 clove garlic, minced
  • ½ tsp lemon zest
  • Pinch of salt and freshly ground black pepper
  • Lemon wedges (optional)
  • Chopped fresh parsley or cilantro (optional)

Instructions:

  1. Gently pat the shrimp and squid dry with paper towels. In a bowl, lightly season with salt and pepper.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and cayenne pepper (if using). Gradually whisk in the ice-cold sparkling water until just combined. Don’t overmix! A few lumps are okay.
  3. Fill a deep fryer or large pot with vegetable oil to a depth of about 2-3 inches (5-7 cm). Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
  4. Working in batches to avoid overcrowding, lightly dust the shrimp and squid with extra flour, then dip into the batter, ensuring they are fully coated. Gently lower into the hot oil.
  5. Fry for 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. While the seafood is frying, whisk together mayonnaise, Greek yogurt, lemon juice, parsley, minced garlic, lemon zest, salt, and pepper in a small bowl.
  7. Arrange the Crispy Squid & Shrimp Platter on a platter. Garnish with lemon wedges and fresh herbs (if desired). Serve immediately with the zesty dipping sauce.