Tempura Squid Recipe
This tempura squid recipe delivers ultra-light, crispy squid coated in a delicate ice-cold batter, paired with a bright Asian dipping sauce for the perfect appetizer bite. Featured on Fish the Dish, hosted by Spencer Watts, this dish combines classic Japanese-inspired frying technique with simple pantry ingredients to create a restaurant-quality tempura you can make at home in minutes.
The Inspiration
Tempura is one of the most iconic Japanese cooking techniques, known for its airy, crisp texture and minimal oiliness. Traditionally used for seafood and vegetables, the method relies on a cold batter and hot oil to create a delicate shell that fries almost instantly on contact. This version focuses on squid, a seafood favorite that becomes incredibly tender when flash-fried at high heat.
On Fish the Dish, Spencer Watts brings global inspiration into approachable home cooking, and this recipe is a perfect example of that philosophy. By combining squid with a sparkling water batter and a simple soy-lemon dipping sauce, the dish bridges Japanese tempura technique with accessible Western pantry ingredients.
Ingredients
- 1 pound (454 g) cleaned squid
- Vegetable oil, for frying
- ¾ cup (180 ml) all-purpose flour
- ¼ cup (60 ml) cornstarch
- 1/8 tsp (0.75 ml) baking soda
- 1 teaspoon (5 ml) salt, plus more for seasoning
- 1 egg yolk
- 1 cup (240 ml) ice-cold sparkling water
- Fresh ginger, sliced (optional for garnish)
- Green onion, sliced thinly (optional for garnish)
- Ponzu sauce, for dipping
Methods
- Slice the squid tubes into strips about 1/2-inch to 3/4-inch (1.25 cm-1.9 cm) wide.
- Add the oil to a deep pot and heat to 350°F (182°C).
- While the oil is heating, combine the flour, cornstarch, baking soda and salt in a large bowl and mix well.
- When the oil is hot, whisk the sparkling water and egg yolk into the dry ingredients. Mix quickly and do not over-mix. The batter can have some lumps.
- Working in small batches, dip the squid rings in the batter and carefully transfer them in the oil. Fry for 45 seconds to 1 minute, until they are pale yellow, and then transfer to a paper towel-lined plate to drain. Season immediately with salt. Repeat with the rest of the squid.
- Garnish with fresh ginger and green onions. Serve with ponzu sauce.
Serving Suggestions
This tempura squid recipe is best served immediately after frying, when the batter is at its lightest and crispiest. It works beautifully as an appetizer for dinner parties, sushi nights, or casual sharing plates. Serve it in a large communal dish with dipping sauce on the side so guests can enjoy it hot and fresh straight from the fryer.
For a more complete meal, pair the tempura squid with steamed jasmine rice, miso soup, or a simple cucumber salad dressed in rice vinegar. The freshness of these sides balances the richness of the fried squid and enhances the overall dining experience. It also pairs well with other small plates such as edamame, grilled skewers, or sashimi for a full Japanese-inspired spread.
Final Thoughts
This tempura squid recipe captures everything great about simple, well-executed cooking—light texture, bold flavor, and quick preparation. The combination of ice-cold batter and hot oil creates a signature crispness that defines great tempura, while the squid remains tender and delicate inside.
What makes this dish stand out is its balance. It’s crunchy without being heavy, flavorful without being overwhelming, and fast without sacrificing quality. The soy-lemon dipping sauce adds just enough acidity to cut through the fried coating, making each bite bright and satisfying.
Whether you’re new to frying or already comfortable with tempura, this dish is a reliable crowd-pleaser that brings excitement to any table. Once you try it fresh from the fryer, it’s hard not to go back for another batch.