Low Sodium Crispy Deep-Fried Squid
Indulge in the irresistible crunch of **Low Sodium Crispy Deep-Fried Squid**, a healthier spin on a classic seafood delight! This quick, 35-minute recipe features tender squid rings coated in a light, flavorful batter infused with ground paprika, garlic, and onion powders for a subtle, aromatic kick—perfectly balanced without the need for excessive salt. Sparkling water gives the batter a lusciously airy texture, ensuring every bite is crispy and golden. Deep-fried to perfection in hot vegetable oil, this dish delivers restaurant-quality results from the comfort of your kitchen. Garnished with fresh parsley and a squeeze of zesty lemon, it’s an impressive appetizer or snack that’s sure to satisfy seafood lovers while maintaining low sodium levels. Ideal for sharing, this crispy squid pairs wonderfully with a tangy dipping sauce or a fresh side salad!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
Use a slotted spoon to remove the squid from the oil and drain on a plate lined with paper towels to absorb excess oil.
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
Calories |
4996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.5 g | 578% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.5 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1770 mg | 38% | |
*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.
