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Ika Fry (Breaded Fried Squid Rings)
Serves 2 · About 30 min
Squid rings coated in panko and fried. Serve with lemon and sauce.
① Cut the cabbage→② Cut the squid and pat it dry→③ Coat the fish→④ Heat the oil→⑤ Fry
What to buy
Fish
Vegetables & fruit
Eggs, bread & flour
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How to make it
1
Cut the cabbage and lemon
- Stack 2 cabbage leaves, roll them up, and cut thinly from the end on a cutting board. Soak in a bowl of water for 5 minutes, then drain in a colander and put in the fridge
- Cut 1/4 lemon into 2 wedges
- Cut the vegetables first so you do not use a cutting board that raw squid has touched
How to tell it's doneThe cabbage and lemon are cut.
2
Cut the squid and pat it dry
- On a cutting board, cut tube-shaped squid into rings 1 cm wide. Cut squid that is opened flat into 1.5 cm wide strips
- If a clear strip (cartilage) is left inside, pull it out with your fingers
- Sandwich between paper towels and pat very dry
- Sprinkle with a pinch of salt and a pinch of pepper
- Fry the squid on the day you buy it
How to tell it's doneThe surface of the squid is not wet.
Be carefulIf water is left on the squid, it splatters a lot in the oil. Patting it well here is the most important thing.
3
Coat the fish
- Line up 3 trays or plates. Put 3 tbsp flour in the 1st, beat 1 egg with 1 tbsp water in the 2nd, and put 200 ml panko in the 3rd
- Coat the squid in this order: flour → egg → panko. Get flour on the inside of the rings too, with no gaps
- Press the panko on lightly from above with your hand
How to tell it's doneAll the squid is covered with panko, and no white flesh shows.
4
Heat the oil
- Put vegetable oil 2 cm deep (about 400 ml) in a frying pan and set over medium heat
- Check the oil temperature: put the tip of dry cooking chopsticks in the oil. If small bubbles keep fizzing from the tip, it's about 170°C. If there are almost no bubbles, it's not hot enough yet. If big bubbles rush out hard, it's too hot, so turn the heat down
How to tell it's doneSmall bubbles keep fizzing from the tip of the chopsticks.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
5
Fry
- Gently add 6–8 pieces at a time, starting from the side near you
- After 1 minute, turn them with cooking chopsticks and fry about 1 minute more
- Put them on a rack or paper towels to drain the oil. Fry the rest the same way
- Turn off the heat. Put the cabbage from step 1 and the fried squid on plates, and add lemon on the side. Pour 2 tbsp tonkatsu-style sauce (chuno sauce) over them or serve it in a small dish
How to tell it's doneThe coating is golden brown. Cut 1 piece: the squid is not see-through and is white all over.
Be carefulSquid can pop loudly and splatter. Keep your face away. Oil can splatter. Do not leave the stove while frying. Turn off the heat as soon as you finish, and clean up the oil only after it has cooled completely.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The oil splattered a lotWater was left on it in step 2, or there were gaps in the coating. Next time, pat it very dry and coat with flour with no gaps.
The squid is toughIt was fried too long. Squid cooks fast. Next time, take it out 1 minute after turning it.
The coating comes offThere was too little flour, or water was left on it. Next time, pat it dry, then coat all over with flour.
The coating is soggyThe oil was not hot enough. Next time, check the bubbles in step 4 and add fewer pieces at a time.
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