Alexandrian Fried Squid
Alexandria-inspired crisp squid with cumin, garlic, lemon and a light rice-flour crust.
Preparation: 24 min · Cooking: 12 min · Total: 36 min · 4 servings
Ingredients
- 750 g cleaned squid rings and tentacles
- 1000 ml neutral frying oil
- 1 tsp salt
- 0.3 tsp ground black pepper
- 90 g rice flour
- 50 g cornstarch
- 4 clove garlic cloves, crushed
- 2 pc lemon
- 1.5 tsp ground cumin
- 0.5 bunch parsley, chopped
Instructions
Marinate squid briefly
Toss 750 g cleaned squid rings and tentacles with the juice of 1 lemon, 4 crushed garlic cloves, 1 1/2 tsp ground cumin, 1 tsp salt and 1/4 tsp black pepper. Cover and marinate in the refrigerator for 15 minutes; reserve the second lemon for serving.
Raw squid is chilled and lightly seasoned; doneness is checked only after frying.
Marinate squid briefly: 900 seconds
Coat lightly
Drain the squid and pat dry so the oil will not splatter. Mix 90 g rice flour with 50 g cornstarch; toss the squid in the mixture just before frying and shake off excess.
Fry in quick batches
Heat 1000 ml neutral oil in a deep heavy pan to 175–180°C. Fry the squid in small batches for about 1–2 minutes each until the coating is pale golden and the squid is opaque; allow the oil to return to temperature between batches. Do not crowd the pan or leave hot oil unattended.
The coating is pale golden and the squid is opaque throughout.
Fry in quick batches: 480 seconds
Finish with lemon
Lift the squid with a spider strainer and drain on a rack. Scatter over the chopped 1/2 bunch parsley; cut the second lemon into wedges and serve immediately while crisp.
The squid is opaque and tender with a crisp pale-golden coating, not raw or rubbery.
Tips
- Dry squid thoroughly before coating for the crispest crust.
- Short frying keeps squid tender.
Common mistakes
- Long marinating can toughen delicate seafood.
- Crowding the pan drops oil temperature and makes the coating greasy.
Substitutions
- For shrimp or white fish strips, use the same seasoning but fry only until opaque throughout; cooking time depends on thickness.
Storage
Best fresh; refrigerate leftovers at 4°C or below within 2 hours and eat within 1 day.
Reheating
Reheat leftovers in a hot oven or air fryer until piping hot throughout (74°C); avoid repeated reheating.
About this recipe
Inspired by Alexandria's coastal seafood cooking, this version pairs squid with cumin, garlic and lemon; the rice-flour coating is a modern crisp variation.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.