This delicious crispy squid salad recipe is perfect for entertaining guests in the warmer months.

What you need to know before you start

This recipe comes together quickly in just 20 minutes, and requires very basic equipment including a large pan, mixing bowls, a knife and tongs for frying the squid. There is some prep required when handling the baby squid, including correctly cleaning, removing the guts, wings, skin, and cutting into smaller pieces. Depending on where you get your seafood, you may purchase your squid pre-cleaned, or you can ask your fishmonger to clean your squid for you. This recipe also involves deep-frying with hot oil. 

When selecting your squid, the flesh should have smooth, shiny skin with a slightly iridescent sheen. Purplish-gray or white with speckles is normal, depending on the species. It should also have a fresh ocean-like smell. 

Why is this the best crispy squid salad?

This simple and fresh salad features golden, crispy fried squid and a bright Asian-inspired dressing on a bed of bitter endive for a contrasting bite. The crunchy exterior texture complemented with the tender squid inside pairs beautifully with the fresh, zesty salad. 

With some minimal preparation involved, the dish is ready in a flash, and will serve 4 people. It’s a great weeknight meal, or the quantities can be increased to serve at a picnic or barbecue. 

Is squid the same as calamari?

Squid and calamari are often used interchangeably. Squid generally refers to the mollusc from the cephalopod family (ranging from the elusive giant squid to baby squid), whereas calamari refers to a type of squid. Calamari is generally smaller and more tender than squid, but baby squid is also quite tender. However, depending where you are in the world, these terms may differ. When referring to squid in the culinary context, English-speaking countries will usually use ‘calamari’. East Asian countries prefer the term ‘squid’. 

What ingredients you’ll need

Sunflower oil: Sunflower oil is the best oil to fry squid in. It’s neutral in flavour and has a high smoke point. 

Plain wholemeal flour: Flour provides a light, nutty coating that helps the squid crisp up when fried, adding a slight crunch.

Eggs: Eggs help the flour adhere to the squid, creating a golden, crispy outer layer while keeping the inside tender.

Baby squid: There’s no squid salad without the squid. Baby squid offers a delicate, sweet flavour and tender texture, while its smaller size ensures it crisps up perfectly when fried.

Fish sauce: Fish sauce adds a savoury, umami-rich depth to the dressing.

Soy sauce: Soy sauce contributes a rich, salty depth, balancing the sweetness of the sugar.

Palm or brown sugar: Whatever sugar you choose, it adds a mild sweetness to the dressing, balancing the salty and tangy elements.

Extra virgin olive oil: Olive oil provides a rich, fruity base for the dressing, imparting smoothness and depth to the salad.

Purple frisee (curly endive): Also known as curly endive, frisee adds a crisp, slightly bitter bite and a pop of colour to the salad base. 

Witlof (Belgian endive): Similarly, witlof adds a crunchy texture and a slightly bitter, peppery flavour.

Long green chillies: Green chillies provide a subtle heat and fresh, slightly herbal flavour, adding a kick to the complete dish. 

Why isn’t my calamari crispy?

The key to this recipe is tender squid with a crunchy coating, not chewy pieces. Before frying, ensure your oil is hot enough. It should read 190°C on a deep-frying thermometer, however, if you don’t have a thermometer, toss a small cube of bread in the hot oil. If it turns golden brown in 45 seconds, it’s ready. If your oil isn’t hot enough, the squid will absorb too much oil and become soft and greasy. Be careful not to overcrowd your pan either, as this will lower the oil temperature and leave you with less crisp squid as a result. 

How to store leftover crispy squid salad  

If you can, store any leftover components separately in airtight containers. Cooled crispy squid will last in the fridge for up to 2 days, while the salad will keep for up to 1-2 days. The dressing can be placed in a jar and will last a few months. Note that the squid will lose its crispness when stored in the fridge. If you have an air fryer, reheating any fried food – including fried squid – in an air fryer will crisp it up again like magic.

What to serve with crispy squid salad

When presented, the generosity of the fried squid with the rustic charm of the salad makes for a visually appealing dish. When you’re ready to enjoy, scatter the salad leaves on a large platter, top with fried squid, drizzle over the soy sauce dressing and finish with sliced chillies. Enjoy as a light lunch or dinner, or as part of a larger seafood spread with seafood espetada and samke harra (spicy fish) when feeding a crowd. 

Drink pairings with crispy squid salad

The light, crunchy texture and vibrant fresh flavours of our fried squid salad pair well with bright and acidic drinks. These include a white wine like a sauvignon blanc or a crisp fruity glass of rosé. Beers or sparkling wine would also make good options. 

If you love our crispy squid salad recipe, try this

Now that you’ve nailed the art of preparing squid, look to these other recipes to enjoy this week:

• Squid paella 
• Braised squid with wild fennel and peas
• Saffron risotto with prawns and squid