Ingredients:

  • 4 medium-sized squid (about 500g total), cleaned and prepped
  • 2 teaspoons salt, divided (1 teaspoon for marinade, 1 teaspoon for batter)
  • 2 teaspoons ground black pepper
  • 100 grams all-purpose flour (about ¾ cup)
  • 1 large egg
  • ½ cup (120ml) warm water
  • 5 tablespoons (70g) unsalted butter, melted and slightly cooled
  • 4 teaspoons granulated sugar
  • 2 cups (approx. 500ml) vegetable oil, for frying
  • Extra flour, for dredging

Instructions:

  1. Debone and thoroughly clean the squid, removing all internal organs, the quill, and ink sac. Rinse the cleaned squid. Remove the outer membrane/skin. Slice the squid bodies into rings approximately ¼ inch (6mm) thick. Separate the tentacles into individual pieces or leave in small clusters.
  2. In a bowl, combine the sliced squid with 1 teaspoon of salt and 2 teaspoons of black pepper. Toss to coat evenly. Let the squid marinate for at least 10 minutes.
  3. In a large bowl, whisk together the flour, egg, warm water, melted butter, sugar, and the remaining 1 teaspoon of salt until smooth. Set aside.
  4. Place some extra flour in a separate shallow bowl or plate. Working in batches, dredge the marinated squid rings and tentacles in the flour, ensuring they are fully coated. Shake off any excess flour.
  5. Heat the vegetable oil in a deep-frying pan or pot to 350°F (175°C). Dip the floured squid pieces into the batter, ensuring they are evenly coated. Let excess batter drip off. Carefully lower the battered squid into the hot oil, working in batches to avoid overcrowding the pan.
  6. Fry for 2-3 minutes, or until the squid is golden brown and crispy. Remove the fried squid with a slotted spoon or spider and transfer it to a plate lined with paper towels to drain excess oil.
  7. Serve the Crispy sugar kissed calamari Sweet while it's hot and crispy. Serve immediately.