Crispy Korean Street-Style Fresh Squid Fry (2 Servings)

Rinse cleaned squid briefly in cold water. Cut the body into 1–1.5 cm rings and tentacles into small pieces. Pat thoroughly dry with paper towels to reduce oil splatter.

Dust squid lightly and evenly with all 30 g potato starch and shake off excess.

Lightly stir 100 g frying mix with 110 mL very cold water. Small lumps are fine; do not overmix.

Pour about 500 mL oil into a small deep pot, never filling more than halfway. Heat over medium heat until a drop of batter produces steady bubbles without smoking.

Dip squid pieces into batter one at a time and carefully lower into oil. Fry in small batches, turning occasionally, until golden outside and the squid is opaque and fully cooked inside. Cooking time depends on piece size.

Drain and serve at once. Refrigerate leftovers in a shallow container within two hours and reheat thoroughly.