Tempura Squid

10 01 2011

Fresh squid is just an outstanding treat. So when my friends Steve and Nancy hooked me up with some fresh, never frozen Calamari I knew I had a feast on deck. Serving this Tempura style with a little dipping sauce is a great way to spice up the usual football fare.

  • ¾ cup AP flour
  • ¼ cup rice flour
  • ½ Tbs baking powder
  • 1 egg
  • 3/4 to1 cup cold non-flavored carbonated water (depending on batter consistency)

Heat some oil in a Dutch oven or fryer to 360 degrees. While the oil heats, mix all the ingredients and allow to rest in the refrigerator for 15 minutes up to 1 hour. You may need to add a little additional water to get the batter to a thin pancake batter consistency. Dip and fry until golden brown and delicious. I like to serve this with some Asian inspired dipping sauce, recipe follows.

Dipping sauce

  • ¼ cup Mirin
  • ¼ cup soy sauce
  • ¼ cup sake
  • 1 tbsp sugar
  • Juice of 1 lemon
  • 1 tsp finely  chopped garlic
  • 1 tsp finely chopped shallot
  • 1 tsp finely chopped cilantro





3 responses

10 01 2011

now THIS is a treat – one of my favorites to order out – to make at home – to have at your house – you name it.

10 01 2011

I still have not tasted mirin! that dipping sauce sounds delicious!

13 01 2011
E Stelling

Oh yeah! Lovin this one. I love all your posts LOL I however can imagine the goodness and crunch of this!

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