Tempura Squid with Asian Dipping Sauce


This recipe for tempura squid is from episode 14 of Fish the Dish starring Spencer Watts.

Serves: 2-3 as an Appetizer


  • 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


  1. Slice the squid tubes into strips about 1/2-inch to 3/4-inch (1.25 cm-1.9 cm) wide.
  2. Add the oil to a deep pot and heat to 350°F (182°C).
  3. While the oil is heating, combine the flour, cornstarch, baking soda and salt in a large bowl and mix well.
  4. 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.
  5. 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.
  6. Garnish with fresh ginger and green onions. Serve with ponzu sauce.