Ojingeo-twigim (Korean Crispy Fried Squid)
Crispy, chewy Korean fried squid. The cleaned squid is lightly blanched, coated in a cold batter, and fried twice so the outside stays crunchy while the inside stays springy. Just like the squid fritters from a Korean snack shop, it's great as a snack or a drinking side.
Ingredients
Ingredients
- Squid3-4 whole
- Frying batter mix1 cup
- Cold wateras needed
- IceA little
- Frying oilas needed
- SaltA little
- PepperA little
- Turmeric powderA little
Directions
- 1
Separate the squid body from the legs and remove the innards thoroughly. You can leave the skin on for extra texture instead of peeling it.
- 2
Blanch the cleaned squid briefly in boiling water, then drain off the moisture. If fried raw, the extra moisture makes the batter peel off, so blanch it lightly to reduce it.
- 3
Mix the frying batter mix with a little salt, pepper, and parsley. Adding a bit of turmeric powder gives an appetizing golden color.
- 4
Shake the mixture in the bag so it blends evenly without clumping.
- 5
Make a batter with the frying mix, cold water, and ice. A cold batter fries up crispier; aim for a thick, pourable consistency. Too thick and the coating turns heavy.
- 6
Heat the oil to a medium temperature. When a drop of batter sinks halfway and then floats back up, it's ready. Coat the squid in the batter and fry until crisp.
- 7
Fry once lightly, let it rest briefly, then fry a second time for extra crispness.
- 8
Double-fried, the squid comes out crunchy outside and springy inside. Enjoy it as is or with a spicy dipping sauce.