Deep Fried Squid

By John J. Nihoff, Culinary Institute of America

Serves 4

2 cups Korean Bakseol Fry mix or CJ’s frying mix
or
Batter ingredients (makes 2 cups)
½ cup white wheat flour
½ cup corn flour
½ cup sweet rice flour
½ cup corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon garlic powder
Pepper to taste

1 cup cold sparkling water
fresh sesame leaves cut into ½ leaf portions
1 ½ lbs squid bodies or rings
extra virgin olive oil (not the really goof stuff) or vegetable oil is also good to use
fill a 5 quart pot about 3 to 4 inches from the bottom

Dipping sauce
2 ounces powder sugar
8 ounces soy sauce
1 ounce rice wine vinegar 1 oz
2 1/2 ounces lime juice
3 green onions, finely chopped
3 garlic cloves, finely chopped
1 ounce hot pepper powder (Ko-Chu-Ga-Ru)
1/2 ounce sesame oil

1. Clean and peel the squid and cut into rectangular strips about 2 inches long and 1 inch wide.

2. Gradually add the frying mix to the cold water and whisk until thickened with a butter milk consistence.

3. Heat the oil to 340F or 360F. Dip the squid in the batter (shake off excess) and place in the oil. Use a slotted spoon to drop them in. Take the squid (fry first) or sesame leaf out of the oil just when the batter gets light brown and place on a rack or paper towel to drain off the excess oil. This usually takes less than two to three minutes, depending on the temperature of the oil. Serve squid on sesame leaf or toothpick together with dipping sauce on the side.