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Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad — Fresh homemade recipe photo

Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad

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The first time I made this dish, my kitchen looked like a fryer had exploded. Oil splattered the stove top, the squid shriveled on my plate, and my yuzu mayonnaise tasted flat because I hadn't given it enough salt. I fixed all of that in the second batch: paper towels for drying, oil heated to 350°F before the squid went in, and an extra pinch of salt for the mayo. It became a regular on our table after that.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: asian-fusion
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Squid
  • 1 lb squid tubes and tentacles cleaned, cut into rings
  • 1 cup all-purpose flour
  • 2 tsp kosher salt divided
  • 1 tsp black pepper
  • 4 cups vegetable oil for deep frying
For the Yuzu Mayonnaise
  • 0.5 cup mayonnaise preferably Japanese-style like Kewpie
  • 2 tbsp yuzu juice or a mix of lemon and lime juice
  • 1 tsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp honey
For the Spring Onion Salad
  • 8 spring onions thinly sliced on the bias
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 0.5 tsp kosher salt
  • 1 lime zested

Method
 

  1. Prep the squid: Pat the squid rings and tentacles completely dry with paper towels — this is critical for crispy results. Season lightly with salt while they dry, about 5 minutes.
  2. Make the yuzu mayonnaise: Whisk together the mayonnaise, yuzu juice, rice vinegar, soy sauce, and honey in a small bowl. Taste and adjust seasoning — it should be bright but not overwhelmingly tart. Set aside to let flavors meld while you cook.
  3. Season the flour: In a shallow dish (like a pie plate), combine the flour with 1 teaspoon kosher salt and black pepper. Mix well.
  4. Heat the oil: Pour about 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high until it reaches 350°F on an instant-read thermometer. If you don't have one, test with a bread cube — golden in 30 seconds means you're there.
  5. Dredge the squid: Working in batches to avoid crowding, toss squid rings and tentacles in the seasoned flour until lightly coated. Shake off any excess — you want just a thin layer of flour, not a thick coating.
  6. Fry: Carefully lower a batch of squid into the hot oil (don't crowd the pan; fry in small batches). Cook for 2-3 minutes, turning once, until golden and crispy. The internal temperature should reach about 145°F if you want to check — but more importantly, look for that crisp exterior and opaque white flesh inside.
  7. Drain: Transfer fried squid to a paper towel-lined plate. Sprinkle lightly with the remaining teaspoon of kosher salt while still hot.
  8. Make the salad: Toss sliced spring onions with sesame oil, toasted sesame seeds, lime zest, and ½ teaspoon kosher salt in a small bowl. Let sit for 5 minutes so the flavors soften together.
  9. Assemble: Arrange fried squid on a serving platter alongside the spring onion salad. Drizzle yuzu mayonnaise over everything or serve it on the side.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 4gCholesterol: 195mgSodium: 780mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 8mgCalcium: 65mgIron: 3mg

Notes

I love this recipe because it uses ingredients I actually keep on hand — yuzu juice (or lemon), good mayonnaise, and a small bag of squid tubes from the seafood counter. The spring onion salad cuts through the richness of the fried squid without adding any fuss. Keep your oil at 350°F; if you don't have a thermometer, drop in a square of bread — it should turn golden in about thirty seconds.

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