Recipe courtesy of Mary Sue Milliken and Susan Feniger

Crunchy Cornmeal-Fried Squid

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  • Level: Easy
  • Yield: four appetizer servings
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1 pound squid, cleaned and sliced

1/2 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon freshly-ground black pepper

Oil for deep-frying: 4 inches of neutral-flavored oil in large heavy pot


  1. Drain any remaining liquid from squid. In a large bowl, combine flour, cornmeal and pepper. Heat oil to 360 degrees. Working in batches, drop a handful of squid into flour mixture and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are fried. Serve warm with chipotle mustard dipping sauce.
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