Discover more from Fuzhou Food
Deep-Fried Squid, 炸尤鱼
Effectively Chinese calamari
Next in our deep-fry series: squid! We love deep-frying things for our family banquets. It’s pretty common to just line up a long queue of various meats and seafood for deep frying in preparation for family gatherings. Today we’ll share some quick thoughts on deep-frying squid.
In this example, we only bought the bottom halves of the squid. This can also be adapted for calamari rings, or whole squid, but you’ll need to prepare the squid accordingly.
Cut each squid in half down the middle to make them more bite-size.
Thoroughly dry the squid and place it in a bowl. Mix in an egg white. This will help the cornstarch bind to the squid.
Mix in cornstarch to make a batter. Now, heat an oil bath to 350 degrees F. Once the oil reaches frying temperature, add the battered squids to the oil bath one by one.
The squid will initially sink to the bottom. You’ll know that the squid is done frying when they all start floating to the top.
Drain the squid from the oil.
You can serve it just like this. If you want, you can also stir fry the deep-fried squid with peppers to make salt and pepper squid. We’ll cover this in a future blog post, but for now, you can follow a similar recipe to Salt and Pepper Shrimp.
Fuzhou Food is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.