This recipe for tempura squid is from episode 14 of Fish the Dish starring Spencer Watts.
Serves: 2-3 as an Appetizer
- 1 lb (450 g) Cleaned squid
- Canola oil or peanut oil for frying (high smoke point vegetable oil)
- ¾ cup (180 ml) All-purpose flour
- ¼ cup (60 ml) Corn starch
- 1/8 tsp Baking soda
- 1 tsp (5 ml) Salt
- 1 Egg yolk
- 1 cup (250 ml) Ice cold sparkling water
- Sliced Fresh ginger (optional for garnish)
- Green onion (optional for garnish)
- Soy sauce (for optional ponzu sauce)
- 1 Lemon, juice only (for optional ponzu sauce)
- Slice the squid tubes into strips about 1/2-inch to 3/4-inch wide.
- Place the oil in a deep pot and heat to 350°F (182°C).
- While the oil is heating, mix all the dry ingredients together well.
- When the oil is ready, remove sparkling water from the refrigerator and mix it with the egg yolk. Immediately mix it in with the dry ingredients. Mix quickly and do not over mix. The batter can have clumps.
- Working in small batches dip the squid pieces in the batter and place them in the oil. Note: if your fingers are coated with the batter, it will help protect them from splatter. Fry for 45 seconds to 1 minute, until they are pale yellow, and remove to paper towel to drain. Season immediately with a touch of salt. Repeat with the rest of the squid.
- Garnish with fresh ginger and green onions. Serve with ponzu sauce (equal parts soy sauce and lemon juice)