Ika Fry Recipe
Filipino · Appetizer · 25 min total
Crispy fried squid rings seasoned with a spicy, tangy coating. A popular Filipino appetizer or pulutan (beer snack) that's quick and easy to make at home.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 500g fresh squid, cleaned and sliced into rings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 large egg, beaten
- 1/2 cup milk
- Oil for deep frying
- Calamansi or lemon wedges for serving
- Spiced vinegar dipping sauce (optional)
Instructions
- Pat squid rings dry with paper towels to remove excess moisture.
- In a bowl, combine flour, cornstarch, salt, pepper, garlic powder, and paprika. Mix well.
- In another bowl, whisk together egg and milk.
- Heat oil in a deep pan or wok to 350°F (175°C).
- Dip squid rings first into the egg mixture, then dredge in the flour mixture, shaking off excess.
- Fry in batches for 2-3 minutes until golden brown and crispy. Do not overcrowd the pan.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately with calamansi or lemon wedges and spiced vinegar dipping sauce.
Tips
- To prevent squid from becoming tough, do not overcook. Fry just until golden.
- For extra crunch, double-dip: coat in flour, then egg, then flour again.
- Leftover fried squid can be reheated in an oven at 350°F for 5 minutes to restore crispiness.
AI estimate may be inaccurate · Terms