Gluten-Free Crispy Deep-Fried Squid
Indulge in the irresistible crunch of this Gluten-Free Crispy Deep-Fried Squid, a perfect appetizer or snack that’s both light and satisfying. Featuring tender squid coated in a golden, gluten-free batter made from rice flour, cornstarch, and a touch of chili and garlic powder for a subtle kick, this dish delivers maximum flavor with minimal effort. The secret lies in the cold soda water, which creates an airy batter that fries up crisp and golden every time. With just 25 minutes of prep and 15 minutes of cooking, this recipe is quick, simple, and sure to impress. Serve these delicious squid rings hot with a squeeze of fresh lemon and a side of gluten-free soy sauce for dipping, and garnish with parsley for a final touch of freshness. Whether you're catering to gluten-free guests or just seeking a crowd-pleasing seafood dish, this recipe is a guaranteed winner!
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Recipe Information
Ingredients
- 500 grams Squid
- 100 grams Rice flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Chili powder
- 180 milliliters Soda water (cold)
- 1 liter Vegetable oil
- 1 whole Lemon wedges
- 2 tablespoons Fresh parsley (optional)
- 2 tablespoons Gluten-free soy sauce
Instructions
Clean the squid by removing the head, beak, and outer skin. Cut the cleaned squid into rings about 1 cm thick.
In a large bowl, combine rice flour, cornstarch, baking powder, salt, black pepper, garlic powder, and chili powder. Mix well.
Pour the cold soda water into the flour mixture gradually, whisking constantly until smooth and thick like pancake batter. Adjust the amount of soda water if needed.
Heat vegetable oil in a deep-fryer or large deep saucepan to 180°C (355°F). Make sure there's enough oil to submerge the squid completely.
Dip the squid rings into the batter, ensuring they are fully coated, and carefully place them into the hot oil. Do this in batches to prevent overcrowding.
Fry the squid rings for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Repeat the frying process with the remaining squid.
Garnish with fresh parsley and serve hot with lemon wedges and gluten-free soy sauce on the side.
Nutrition Facts
Calories |
8653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 891.6 g | 1143% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 4905 mg | 213% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
