Tempura Squid


  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup corn starch
  • ¾ cup rice or regular flour
  • Canola oil or peanut oil for frying (high smoke point vegetable oil)
  • 1 pound cleaned squid
  • 1 cup ice cold sparkling water (the colder the better)
  • + 2 more ingredients
    • A deep fryer
    • 1 egg yolk

Method 1 Slice the squid tubes into rings about 1/2-inch to 3/4-inch wide. Leave the tentacles whole. 2 This recipe was designed for a deep-fryer, but you can also fill a large, heavy-bottomed pot (keep a lid nearby, for safety reasons) halfway with oil, about 3 inches deep. Heat the oil to 360-3...

View full recipe at SpringPad


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