Fried Squid Recipe Filipino: Crispy Calamares With Tangy Dipping Sauce

This Filipino-style calamares delivers crispy, golden squid rings with a satisfying crunch in every bite. I perfected this recipe by testing multiple coatings and frying techniques to ensure consistent results at home.

The secret lies in the cornstarch batter, which creates a lighter, airier texture than traditional flour coatings. The squid cooks quickly at high heat, preserving its tenderness while achieving that signature crispy exterior we all crave.

Serve these immediately with the tangy dipping sauce for the best experience. The contrast between the crispy coating and the tender squid inside makes this dish irresistible.

Perfect as an appetizer or main course, this recipe brings authentic Filipino flavors to your table with minimal effort.

Ingredients for Fried Squid Recipe Filipino

Fresh squid, a crispy cornstarch coating, and tangy dipping sauce make this dish unforgettable.

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The squid is everything here. Fresh whole squid from an Asian market or seafood counter gives the best texture—look for vibrant color and no fishy odor. If buying cleaned, check that the tubes and tentacles are intact. For the cornstarch, Bob’s Red Mill is reliable, but any brand works. The baking powder is key for that airy, shatteringly crisp coating—don’t skip it.

No cornstarch? Arrowroot powder works in a pinch (use the same amount). Want extra crunch? Add 1/4 cup crushed cornflakes to the batter. For the sauce, Greek yogurt can sub for mayo, and agave replaces honey if needed. The lime is non-negotiable though—it’s what gives that authentic Filipino tang. Sriracha can be swapped for chili garlic sauce.

Fry in batches and keep cooked squid warm on a rack—this prevents sogginess. The dipping sauce keeps 1 week refrigerated. Best served immediately, but leftovers reheat decently in a 375°F oven for 5-7 minutes.

Step-by-Step Instructions for Crispy Calamares With Tangy Dipping Sauce

Master this technique for perfectly crisp squid and a balanced dipping sauce every time.

Step 1: Prepare the Squid and Batter

Pat the 1.5 lb Fresh Squid completely dry with paper towels—this is critical for achieving maximum crispiness. Any moisture will cause the batter to slide off during frying.

In a large bowl, whisk together the 1 cup Cornstarch, 0.5 cup All-Purpose Flour, 1 tsp Baking Powder, 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Garlic Powder. The baking powder creates tiny air pockets for extra crunch.

Gradually whisk in the 1 cup Ice Cold Water until smooth. The batter should be thin enough to coat the back of a spoon but not watery. Cold water prevents the batter from cooking too quickly in the hot oil.

Step 2: Heat the Oil and Fry in Batches

Pour the 4 cups Vegetable Oil into a deep, heavy pot and heat to 350-375°F over medium-high heat. Use a deep-fry thermometer for accuracy—this temperature range ensures the squid cooks through without burning the exterior.

Dip each squid ring into the batter, letting excess drip off, then carefully lower it into the hot oil. Work in batches to avoid overcrowding, which would lower the oil temperature and create soggy results. Fry for 2-3 minutes until the coating turns golden brown and puffs slightly.

Use a slotted spoon to transfer the fried squid to a wire rack or paper towels to drain. The squid should be crispy on the outside and tender on the inside—overcooking makes it rubbery.

Step 3: Prepare the Tangy Dipping Sauce

In a small bowl, combine the 0.5 cup Mayonnaise, 0.25 cup Ketchup, 2 tbsp Lime Juice, 1 tbsp Sriracha Sauce, 1 tbsp Honey, and 1 tsp Lime Zest. Whisk until smooth and uniform in color.

The lime juice and zest brighten the richness of the mayonnaise, while the sriracha adds a subtle kick. Taste and adjust the heat level with additional sriracha if desired, or balance sweetness with a touch more honey.

Let the sauce rest for 5 minutes to allow the flavors to meld. This dipping sauce complements the crispy squid with its creamy, tangy, and slightly spicy profile.

Step 4: Serve Immediately for Maximum Crispiness

Transfer the fried squid to a serving platter while still hot. The coating will stay crisp for about 10-15 minutes if kept uncovered, but it’s best enjoyed fresh from the fryer.

Serve with the tangy dipping sauce on the side or drizzled lightly over the top. Garnish with additional lime zest for a pop of color and extra citrus aroma.

This dish serves 4 as an appetizer. For the best texture, avoid covering the squid after frying, as trapped steam will soften the crispy batter.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

Clean and cut the 1.5 lb Fresh Squid up to 12 hours in advance. Store the rings in an airtight container in the fridge with paper towels to absorb moisture. This keeps them dry for the crispest batter adhesion later. 💡

Batter Preparation

Mix your dry batter ingredients (1 cup Cornstarch, 0.5 cup All-Purpose Flour, etc.) the night before. Store in a sealed container at room temperature. The morning of cooking, just add the 1 cup Ice Cold Water for instant, lump-free batter.

Sauce Make-Ahead

The dipping sauce actually improves overnight. Combine 0.5 cup Mayonnaise, 0.25 cup Ketchup, and other sauce ingredients up to 2 days ahead. The flavors meld beautifully in the fridge. 🍈

Frying Setup

Measure and set out your 4 cups Vegetable Oil and frying equipment the day before. I keep my deep-fry thermometer in the pot so it’s ready to go. This saves precious minutes when you’re ready to cook.

Reheating Method

If you must make it ahead, fry the squid, cool completely, then store uncovered in the fridge. Reheat in a 375°F oven for 5-7 minutes on a wire rack to restore some crispness.

Timing Tip

Start the oil heating as your last prep step. It takes about 10-15 minutes to reach 350-375°F. This way, everything aligns perfectly when guests arrive. ⏰

Frequently Asked Questions