Ultra Crispy Salt & Pepper Squid!

Finally!! After 3 years we cracked the code to ULTRA CRISPY Salt & pepper squid....and it even stays crispy long after the squid has gone cold!

[CarolynKeeganKeegs]

Oh my heart… Dozer you are bootiful! Squid looks great too 🤤

[tychoma]

My favourite food! I've never prepared it myself, thanks for this I'll keep an eye out for baby squid this weekend now...

[nikakavdecko]

I like your videos for being short and having no comment style. I hope you'll return to the recipe that got you world-famous. Kind regards from Serbia.

[lavague]

My god. They are soooo crispy. Big big big thanks. After testing several recipes i finally found THE ONE THAT WORKS. NO BS. IT IS JUST PERFECT. And i tested with big thick rings after 24 hours marinade in lemon juice and alcohol. I am so fking surprise of how such a phenomenologically easy dish can hide so many dirty secrets. Big congrats.

[djackmanson]

Oh wow. One of my fave dishes ever, and one I've never learned to cook properly. I'm trying this!

Also, hi Dozer!

[tinaallsop]

Yummo can’t wait to cook this. Love Dozer what a gorgeous golden retriever, he looks about 10.

[melissaturner]

Watch the fishmongers sell out of squid and WWF says they are endangered when the Tinners all get on this! Thank you Nagi!

[colindaniels]

I’ve always struggled getting calamari to stay crispy as it cools down. I’ll definitely try this. Have you tried using this batter mix with other small fish fillets?

[fibblesg]

Hi, so what's the cornflour/flour ratio? 1:1? I can't seem to get it right.😢

[mamasislamabadikitchen]

Good job and zabrdast amazing thank for senrg

[mm_youtube_oneandonly]

So... which is the "cornflour + regular flour perfect ratio"?

[antsgamingvideosnb]

I love salt and pepper-but especially homemade!

[JannGallen-uhgf]

Looks absolutely lovely!!! Do you plan on testing for airfryers?

[dfc]

I"m with you - tentacles ARE the best part!

[lavague]

By the way if you have any reccomendation for fried zucchinis pls share. The best worked for me so far was 2 mm slices well dried and mixed with little flour and refrigerated for a couple of hours. Then covered with semolina thin particles (not the flour) and then deep fried at 190 celcius.

[buckbuchanan]

I find that anything I fry, if I then bake it afterwards, it gets nice and crispy.

[katl]

I know this is about the squid… but can we talk about your gorgeous spice rack??

[CookingathomewithAlis]

I love your cooking Dozer. I am starting a cooking channel myself. I hope I do as well as you.

[davidcole]

@recipetineats do you have any suggestions for a gluten free version? 😀

[vpmginnie]

I love calamari squid.is a bit tough.
What do you do with. The oil I hope you don't throw it down the drain,