Low Sodium Crispy Deep-Fried Squid
Delight your taste buds with this Low Sodium Crispy Deep-Fried Squid, a healthier twist on a classic seafood delight. Perfectly golden and unbelievably crisp, these tender squid rings are expertly coated in a batter infused with garlic powder, onion powder, and a hint of smoky paprika for bold, aromatic flavors. By using plain sparkling water, the batter achieves a light and airy texture without the need for excessive salt, making it a heart-smart choice. The quick frying time ensures each piece remains juicy and tender while developing that irresistible crunch. Garnished with fresh parsley and served with zesty lemon wedges, this dish is both elegant and approachable—ideal for seafood lovers seeking a crispy, low-sodium indulgence. Great for appetizers, party platters, or a special weeknight treat!
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Ingredients
- 500 grams Fresh squid
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Plain sparkling water
- 500 milliliters Vegetable oil
- 1 whole Lemon wedges
- 2 tablespoons Chopped fresh parsley
Directions
Step 1
Clean the squid by removing the head and tentacles. Pull out the clear quill from inside the body. Remove the purple membrane covering the squid body by gently peeling it off. Slice the squid tubes into 1/2-inch thick rings and set aside.
Step 2
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, ground black pepper, ground paprika, garlic powder, and onion powder. Mix well to ensure even distribution of the spices.
Step 3
Gradually add the sparkling water to the dry ingredients, whisking constantly to create a smooth, thick batter. It should have the consistency of pancake batter.
Step 4
Heat the vegetable oil in a deep-fryer or a heavy-bottomed pot to 180°C (350°F). The oil should be deep enough to submerge the squid completely.
Step 5
Dip the squid rings into the batter, allowing any excess to drip off. Carefully place them into the hot oil, cooking in batches to avoid overcrowding.
Step 6
Fry each batch for about 3-4 minutes or until the squid is golden brown and crispy, ensuring to stir gently to prevent the pieces from sticking together.
Step 7
Use a slotted spoon to remove the squid from the oil and drain on a plate lined with paper towels to absorb excess oil.
Step 8
Transfer the fried squid to a serving platter, garnish with chopped fresh parsley, and serve hot with lemon wedges on the side for drizzling.
Nutrition Facts
| Serving size | (1564.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4996.4 |
| Total Fat 450.5g | 0% |
| Saturated Fat 65.2g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 1165mg | 0% |
| Sodium 693.4mg | 0% |
| Total Carbohydrate 183.6g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 3.5g | |
| Protein 92.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 276.8mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1770.3mg | 0% |
Source of Calories