Want a fun and kinda freaky meal? Try space squids! These little wrigglers are funky and crispy and delicious.

Space Squids

1 lb cleaned Loligo (Earth squids can work in a pinch, dye green for authenticity)

1 cup rice flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp salt

8-10 oz cold club soda

2-3 in high temp oil in preferred pot

Heat 2-3 inches of oil over medium high in a heavy bottomed pot.

Cut loligo into rings and bite sized pieces (sprinkle with a little lemon juice if you like). Prep the batter, whisk rice flour, cornstarch, baking powder and salt. At this point you have a race on your hands, I like to dredge the loligo (squid) pieces in cornstarch before dunking in the batter, but you will want to work quickly so that the dredge doesn't get too soggy and the batter doesn't get to warm. Add in the club soda do the dry mix- it's best when very very cold so I will toss an ice cube or two in with the batter. 

Honestly I have no clue how hot I normally have the oil, probably like 375 deg F? I just do a test piece or two, and adjust the heat, aiming for a nice golden brown on the batter. Prep a landing zone for your squids, I like a couple paper towels on a plate or my cast iron (ideally warmed up a bit to keep things toasty while I work).

Dip dredged pieces into the batter one at a time and drop carefully into the oil. Be sure to not put too many in at a time or your oil will cool down. Stir them a few times while cooking and take out once crisp and golden. Skim the tempura crunchies with some kind of slotted spoon or better a mesh skimmer, I like to snack on them while fresh, either way don't let them burn in the oil. 

Serve with your preferred dipping sauce- I like a easy homemade tartar sauce, just some finely chopped quickles, mayo, lemon juice and of course salt and pepper to taste.

Seriously you will ask yourself why you don't eat more squids, so yummy and very easy to make!

Quickles recipe anyone?

Zoinks!

Nurse Huckleberry