{"id":16500,"date":"2026-09-12T20:05:47","date_gmt":"2026-09-12T20:05:47","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=16500"},"modified":"2026-09-12T20:05:47","modified_gmt":"2026-09-12T20:05:47","slug":"the-ultimate-crispy-chilli-squid","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=16500","title":{"rendered":"The Ultimate Crispy Chilli Squid"},"content":{"rendered":"<div class=\"container\">\n<div id=\"model-response-message-contentr_7dacdf943d9e1e4a\" class=\"markdown markdown-main-panel md-content enable-luminous-fast-follows enable-updated-hr-color force-compact-layout stronger tutor-markdown-rendering\" dir=\"ltr\" aria-busy=\"false\" aria-live=\"polite\">\n<h1 data-path-to-node=\"2\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-16501\" src=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8.jpg\" alt=\"\" width=\"1024\" height=\"559\" srcset=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8.jpg 1024w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8-300x164.jpg 300w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8-768x419.jpg 768w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8-769x420.jpg 769w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8-150x82.jpg 150w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8-696x380.jpg 696w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/6b530ecd-bd40-4eda-96af-6d29741b3ad8-433x236.jpg 433w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/h1>\n<p data-path-to-node=\"3\">This recipe delivers high-heat cooking and bold flavours. The contrast of a light, crunchy, spiced coating against tender, melt-in-your-mouth squid makes it an instant crowd-pleaser for your blog readers.<\/p>\n<p data-path-to-node=\"5\"><b data-path-to-node=\"5\" data-index-in-node=\"0\">Prep time:<\/b> 15 minutes<\/p>\n<p data-path-to-node=\"6\"><b data-path-to-node=\"6\" data-index-in-node=\"0\">Cook time:<\/b> 5 minutes<\/p>\n<p data-path-to-node=\"7\"><b data-path-to-node=\"7\" data-index-in-node=\"0\">Servings:<\/b> 2 as a main, 4 as a starter<\/p>\n<h3 class=\"\" data-path-to-node=\"9\"><b data-path-to-node=\"9\" data-index-in-node=\"0\">Ingredients<\/b><\/h3>\n<p data-path-to-node=\"10\"><b data-path-to-node=\"10\" data-index-in-node=\"0\">Squid &amp; Frying:<\/b><\/p>\n<ul data-path-to-node=\"11\">\n<li>\n<p data-path-to-node=\"11,0,0\">400g fresh squid tubes, cleaned<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,1,0\">Vegetable or canola oil, for deep frying<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"12\"><b data-path-to-node=\"12\" data-index-in-node=\"0\">Crispy Coating:<\/b><\/p>\n<ul data-path-to-node=\"13\">\n<li>\n<p data-path-to-node=\"13,0,0\">1\/2 cup cornstarch<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,1,0\">1\/4 cup plain flour<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,2,0\">1 tsp baking powder<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,3,0\">1 tsp sea salt flakes<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,4,0\">1 tsp coarsely cracked black pepper<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,5,0\">1\/2 tsp red chilli flakes<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"14\"><b data-path-to-node=\"14\" data-index-in-node=\"0\">Chilli &amp; Garlic Toss:<\/b><\/p>\n<ul data-path-to-node=\"15\">\n<li>\n<p data-path-to-node=\"15,0,0\">1\u20132 fresh red chillies, finely sliced<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"15,1,0\">3 cloves garlic, finely minced<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"15,2,0\">2 spring onions, sliced (whites and greens separated)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"15,3,0\">1 pinch sea salt<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"16\"><b data-path-to-node=\"16\" data-index-in-node=\"0\">To Serve:<\/b><\/p>\n<ul data-path-to-node=\"17\">\n<li>\n<p data-path-to-node=\"17,0,0\">Fresh coriander, roughly chopped<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"17,1,0\">Fresh lime wedges<\/p>\n<\/li>\n<\/ul>\n<h3 class=\"\" data-path-to-node=\"19\"><b data-path-to-node=\"19\" data-index-in-node=\"0\">Instructions<\/b><\/h3>\n<h4 class=\"\" data-path-to-node=\"20\"><b data-path-to-node=\"20\" data-index-in-node=\"0\">1. Prep the Squid<\/b><\/h4>\n<ul data-path-to-node=\"21\">\n<li>\n<p data-path-to-node=\"21,0,0\">Pat the squid tubes completely dry inside and out using paper towels. <i data-path-to-node=\"21,0,0\" data-index-in-node=\"70\">Removing moisture is key to getting a crunchy crust.<\/i><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"21,1,0\">Slice the tubes into 1 cm rings, or score the inside in a criss-cross pattern and cut into bite-sized squares.<\/p>\n<\/li>\n<\/ul>\n<h4 class=\"\" data-path-to-node=\"22\"><b data-path-to-node=\"22\" data-index-in-node=\"0\">2. Mix the Coating<\/b><\/h4>\n<ul data-path-to-node=\"23\">\n<li>\n<p data-path-to-node=\"23,0,0\">Whisk the cornstarch, plain flour, baking powder, sea salt, black pepper, and dried chilli flakes together in a shallow bowl.<\/p>\n<\/li>\n<\/ul>\n<h4 class=\"\" data-path-to-node=\"24\"><b data-path-to-node=\"24\" data-index-in-node=\"0\">3. Fry to Golden Perfection<\/b><\/h4>\n<ul data-path-to-node=\"25\">\n<li>\n<p data-path-to-node=\"25,0,0\">Fill a heavy-bottomed pan or wok with 5 cm of oil and heat over high heat until it reaches 180\u00b0C (350\u00b0F).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"25,1,0\">Working in small batches, toss the squid in the flour mixture, shake off any excess, and carefully lower into the hot oil.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"25,2,0\">Fry for <b data-path-to-node=\"25,2,0\" data-index-in-node=\"8\">60 to 90 seconds<\/b> until pale golden and crisp. Remove with a slotted spoon and drain on paper towels.<\/p>\n<\/li>\n<\/ul>\n<h4 class=\"\" data-path-to-node=\"26\"><b data-path-to-node=\"26\" data-index-in-node=\"0\">4. Toss with Aromatics<\/b><\/h4>\n<ul data-path-to-node=\"27\">\n<li>\n<p data-path-to-node=\"27,0,0\">Heat 1 tablespoon of oil in a clean skillet or wok over medium-high heat.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"27,1,0\">Add the minced garlic, sliced red chillies, and the white parts of the spring onions. Saut\u00e9 for 30 seconds until fragrant.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"27,2,0\">Flash-toss the crispy squid, spring onion greens, and a pinch of salt into the pan for 20 seconds to coat evenly.<\/p>\n<\/li>\n<\/ul>\n<h4 class=\"\" data-path-to-node=\"28\"><b data-path-to-node=\"28\" data-index-in-node=\"0\">5. Serve Hot<\/b><\/h4>\n<ul data-path-to-node=\"29\">\n<li>\n<p data-path-to-node=\"29,0,0\">Transfer immediately to a platter. Garnish with chopped coriander and serve straight away with fresh lime wedges.<\/p>\n<\/li>\n<\/ul>\n<h3 class=\"\" data-path-to-node=\"31\"><b data-path-to-node=\"31\" data-index-in-node=\"0\">Pro Tips for Blog Readers<\/b><\/h3>\n<ul data-path-to-node=\"32\">\n<li>\n<p data-path-to-node=\"32,0,0\"><b data-path-to-node=\"32,0,0\" data-index-in-node=\"0\">Don&#8217;t Overcook:<\/b> Squid turns rubbery if cooked for more than 2 minutes. Keep the frying quick and hot.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"32,1,0\"><b data-path-to-node=\"32,1,0\" data-index-in-node=\"0\">Batch Frying:<\/b> Overcrowding the oil drops its temperature, resulting in a soggy crust. Fry in 2 or 3 separate batches.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This recipe delivers high-heat cooking and bold flavours. The contrast of a light, crunchy, spiced coating against tender, melt-in-your-mouth squid makes it an instant crowd-pleaser for your blog readers. Prep time: 15 minutes Cook time: 5 minutes Servings: 2 as a main, 4 as a starter Ingredients Squid &amp; Frying: 400g fresh squid tubes, cleaned [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":16501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[710,841,653],"tags":[],"class_list":["post-16500","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","category-seafood-recipes","category-sublime-lifestyle"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Ultimate Crispy Chilli Squid - Swoosh0018.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swoosh0018.com\/?p=16500\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Ultimate Crispy Chilli Squid - Swoosh0018.com\" \/>\n<meta property=\"og:description\" content=\"This recipe delivers high-heat cooking and bold flavours. 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