Butter Garlic Squid Fry

Ingredients

• 150–200 g, measured after cleaningCleaned squid, cut into rings
• 2Egg whites
• 30 ml (2 tbsp)Cornflour
• 30–45 ml (2–3 tbsp)Water
• About 60 g (½ cup)Plain flour (maida)
• About 75–100 g (¾–1 cup)Breadcrumbs
• 22–30 ml (1½–2 tbsp)Garlic butter
• To tasteSalt and pepper
• As needed for deep-fryingOil (sunflower oil used)

Instructions

1. 1

   Make the batter

   Lightly whisk the egg whites. Stir in the cornflour and 30–45 ml water to make a thick batter, then season with salt and pepper.

2. 2

   Season the flour

   Season the plain flour with salt and pepper.

3. 3

   Dry and dip

   Pat the cleaned squid rings dry with kitchen paper. Dip them in the egg-white mixture, then roll them in the seasoned flour.

4. 4

   Dip again

   Shake off any excess flour and dip the rings in the egg-white mixture once more.

5. 5

   Add breadcrumbs

   Roll each ring in the breadcrumbs, coating it thoroughly.

6. 6

   Work in batches

   If needed, coat the squid in batches using the same dipping and coating process.

7. 7

   Fry until golden

   Deep-fry the breadcrumb-coated squid until cooked through and golden brown.

8. 8

   Toss in butter

   Melt the garlic butter in a wide pan. Add the fried squid and toss to coat, then serve hot with a dip of your choice, such as chilli mayonnaise.

What is butter garlic squid fry?

This is a crisp, fried squid dish finished with garlic butter, combining a crunchy crumb coating with tender seafood. Squid is used in many coastal cuisines, while this version takes a simple Continental-style approach to seasoning and serving.

The two-stage dip and breadcrumb coating gives the rings a substantial crust. Tossing them in garlic butter at the end adds flavour without putting the butter into the frying oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 17g protein, 31g carbs, 16g fat.

The flour and breadcrumbs provide most of the carbohydrates, while the squid and egg whites supply protein. Frying oil and garlic butter contribute most of the fat; serve a moderate portion with salad or vegetables to balance the plate.

Getting the coating to stick

Dry squid: Pat the rings thoroughly with kitchen paper before coating them. Surface moisture can make the flour and crumbs slide off.

Layered coating: Dip in the egg-white batter, coat with seasoned flour, dip again, then cover with breadcrumbs. Shake off loose flour before the second dip so the coating stays even.

Frying the squid

Small batches: Frying a few rings at a time helps prevent the oil temperature from dropping sharply and gives the coating room to crisp.

Doneness: Look for an evenly golden crust and squid that is just cooked. Squid can become chewy if it is fried for too long, so remove the rings once they are cooked through.

The garlic butter finish

Melt the garlic butter in a wide pan over a gentle heat so it is ready to coat the squid without browning. Add the fried rings and toss briefly, just until they are covered.

Serve straight away: The coating is at its crispest soon after frying. A chilli mayonnaise dip, as in the original serving suggestion, adds a creamy, spicy contrast.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh counterpoint to the fried coating. A wedge of lemon can also be served at the table for a bright finish.

For a more substantial meal, pair the squid with chips or a simple rice dish and keep the dip on the side.

Recipe notes & tips

• Use kitchen paper to dry the squid well before coating.
• Keep the flour, batter and breadcrumbs in separate shallow dishes for easier coating.
• Shake off loose flour before dipping the rings in the batter again.
• Fry the rings in batches rather than crowding the pan.
• Have the garlic butter melted and the dip ready before frying the final batch.
• Serve the squid as soon as it has been tossed in the butter.

Variations

• Add lemon: Serve with lemon wedges for a fresh, sharp contrast.
• Change the dip: Pair the rings with tartare sauce or another favourite dip.
• Use panko: Swap in panko breadcrumbs for a coarser, crisp coating.
• Add chilli: Stir chilli into the garlic butter for a hotter finish.
• Use another oil: Choose a neutral oil suitable for deep-frying if sunflower oil is unavailable.

Common mistakes to avoid

• Wet squid: The coating may slip off; pat the rings dry before dipping.
• Loose coating: Excess flour can make the layers uneven; shake it off before the second dip.
• Sparse breadcrumbs: Bare patches can remain; press and turn each ring until well coated.
• Crowded frying pan: The rings can cook unevenly; fry them in batches.
• Overcooking: Squid can turn chewy; remove it once cooked through and golden.
• Butter too hot: Garlic butter may brown; melt it gently before tossing in the fried squid.

How to store

For the best texture, serve immediately. Refrigerate leftovers in a covered container and eat within 1–2 days; reheat in an oven or air fryer until hot, noting that the coating may soften.

Frequently asked questions