Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) cleaned squid tubes and tentacles
- 1 cup (140 g) all-purpose flour
- 1/3 cup (45 g) rice flour or fine semolina
- 1/2 tsp baking powder
- 1 tsp kosher salt, plus more to finish
- 1/2 tsp sweet paprika; 1/2 tsp black pepper
- Neutral frying oil (about 4 cups / 1 liter)
- 1/2 cup (120 g) mayonnaise; 1 small garlic clove
- 1 tbsp lemon juice + 1 tsp zest; 1 tsp olive oil
- Lemon wedges; chopped parsley; flaky salt
Do This
- 1. Slice squid into 1/2-inch (1.25 cm) rings; pat very dry.
- 2. Stir mayo, grated garlic, lemon juice/zest, and olive oil; chill.
- 3. Mix flours, baking powder, salt, paprika, pepper.
- 4. Heat 1.5 inches (4 cm) oil to 375°F (190°C) in a heavy pot.
- 5. Dredge squid in seasoned flour; shake off excess.
- 6. Fry in batches 45–90 seconds until pale golden; drain, salt, garnish, and serve hot with lemon and garlicky mayo.
Why You’ll Love This Recipe
- Crispy outside, tender inside thanks to a light flour blend and quick, hot frying.
- Bright lemon and a simple garlicky mayo balance the richness beautifully.
- Ready in 30 minutes with easy-to-find ingredients.
- Restaurant-level results at home with clear, no-stress steps.
Grocery List
- Produce: 1 lb cleaned squid, 1–2 lemons, 1 small garlic clove, fresh parsley
- Dairy: Optional: 1 cup whole milk (for a brief soak)
- Pantry: All-purpose flour, rice flour or fine semolina, baking powder, sweet paprika, black pepper, kosher salt, extra-virgin olive oil, neutral frying oil (sunflower, peanut, or canola), flaky sea salt
Full Ingredients
For the Rabas (Crispy Squid)
- 1 lb (450 g) squid tubes and tentacles, cleaned
- 1 cup (140 g) all-purpose flour
- 1/3 cup (45 g) rice flour or fine semolina
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp sweet paprika
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder (optional)
- Neutral oil for frying (about 4 cups / 1 liter; enough for 1.5 inches/4 cm depth)
- Optional tenderizing soak: 1 cup (240 ml) cold whole milk + pinch of salt
For the Garlicky Lemon Mayo
- 1/2 cup (120 g) mayonnaise
- 1 small garlic clove, finely grated or mashed to a paste
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp extra-virgin olive oil
- Pinch of kosher salt, to taste
- 1 tsp cold water (optional, to loosen)
For Serving
- 1 large lemon, cut into wedges
- 1–2 tbsp chopped flat-leaf parsley
- Flaky sea salt, to finish
Step-by-Step Instructions
Step 1: Prep and dry the squid
Slice the squid tubes into 1/2-inch (1.25 cm) rings. Keep tentacles whole or halve if large. Optional: For extra tenderness, soak the rings and tentacles in cold milk seasoned with a pinch of salt for 10 minutes, then drain. Either way, spread the squid on paper towels and pat very dry—dry squid equals a shatteringly crisp crust and less splatter.
Step 2: Make the garlicky mayo
In a small bowl, combine the mayonnaise, grated garlic, lemon juice, lemon zest, and olive oil. Season with a pinch of salt to taste and stir in 1 teaspoon cold water if you prefer a looser consistency. Cover and refrigerate until serving so the flavors meld.
Step 3: Mix the seasoned flour
In a medium bowl, whisk together all-purpose flour, rice flour (or fine semolina), baking powder, kosher salt, sweet paprika, black pepper, and garlic powder (if using). The rice flour and baking powder help create a lighter, crisper coating.
Step 4: Heat the oil
Pour enough neutral oil into a heavy pot or deep skillet to reach about 1.5 inches (4 cm). Heat over medium-high to 375°F (190°C). Use a thermometer for accuracy. No thermometer? A pinch of the flour mix should sizzle immediately on contact and turn light golden in about 60 seconds.
Step 5: Dredge the squid
Working with a handful at a time, toss the dried squid in the seasoned flour, separating any rings that stick together. Shake off excess flour in a fine-mesh strainer or with a gentle tap—too much flour can burn and cloud the oil.
Step 6: Fry fast in batches
Carefully lower the dredged squid into the hot oil in small batches. Fry 45–90 seconds, just until pale golden and crisp. Tentacles cook fastest; remove them promptly. Avoid over-browning, which can toughen squid. Use a spider or slotted spoon to transfer to a wire rack set over a sheet pan (or paper towels). Immediately sprinkle with a pinch of salt. Allow the oil to return to 375°F (190°C) before the next batch.
Step 7: Finish and serve
Mound the hot rabas on a warm platter. Scatter with chopped parsley and a final pinch of flaky sea salt. Serve right away with lemon wedges for squeezing and the chilled garlicky mayo for dipping.
Pro Tips
- Dry is everything: Pat the squid very dry before dredging for the crispiest crust.
- Blend those flours: A mix of all-purpose and rice flour (or fine semolina) gives superior crunch and color.
- Mind the heat: Keep oil at 375°F (190°C). Too cool = soggy; too hot = bitter and tough.
- Work in small batches: Crowding drops the oil temperature and softens the crust.
- Season while hot: A light sprinkle of salt right after frying sticks better and tastes brighter.
Variations
- Picante: Add 1/4–1/2 tsp cayenne or hot smoked paprika to the flour. Stir a pinch into the mayo for a spicy dip.
- Gluten-free: Use 2/3 cup (90 g) rice flour + 1/3 cup (45 g) cornstarch in place of all-purpose flour.
- Beer-battered: Skip the dredge and whisk 3/4 cup (95 g) flour with 3/4 cup (180 ml) very cold lager and 1/2 tsp salt. Dip squid and fry as directed.
Storage & Make-Ahead
Rabas are best enjoyed immediately; the delicate crust softens as they sit. You can clean and slice the squid up to 24 hours ahead and refrigerate (well-dried, covered). Mix the seasoned flour up to 2 days in advance and keep airtight. The garlicky mayo can be made 3 days ahead. If you must reheat leftover fried squid, place on a wire rack over a sheet pan and re-crisp in a 425°F (220°C) oven for 5–7 minutes; results will be good, but not as ethereally crisp as fresh.
Nutrition (per serving)
Approximate for 1 of 4 appetizer servings with about 1 tablespoon mayo: 330 calories; 19 g fat; 16 g carbohydrates; 20 g protein; 590 mg sodium. Values vary with oil absorption and dipping amounts.
