foto: Instagram/@sartikaayuas
Making the perfect crispy squid is a challenge for many foodies. One of the main challenges is ensuring that the squid doesn't become tough after frying. Squid has a delicate texture, so cooking it for too long can cause it to become tough. Finding the right frying time is key to maintaining the deliciousness of the squid.
In addition, another challenge that is often faced is getting a really crispy and long-lasting flour coating. Many try various recipes and techniques, but getting the right mixture of flour or coating ingredients can be a challenge in itself. The wrong coating ingredients or the wrong frying technique can cause the squid to become soggy and not crispy, thus reducing the enjoyment when eaten.
In addition to making the texture not crispy , the flour coating on the squid sometimes does not stick perfectly. This is an obstacle because when fried, the flour coating is also easily separated from the squid meat. If so, the appearance of the crispy squid can be damaged and can even reduce appetite. To prevent this, the process of processing squid must be considered, especially during the marinating stage.
According to Instagram user @sartikaayuas, marinating squid before mixing it with flour can make its texture soft. In addition, the right marinating process will also make the flour layer stick perfectly to the meat.
However, it should be noted that this squid marination is done with a mixture of two kitchen ingredients. Reported by BrilioFood from Instagram @sartikaayuas on Thursday (19/9), the kitchen ingredients in question are salt and baking powder .
For the dry mixture, she uses 3 tablespoons of flour, 1 tablespoon of cornstarch, 1/2 teaspoon of baking powder, and 1/2 teaspoon of chili powder. After that, put in the squid that has been coated with the wet mixture one by one so that it doesn't clump and the result is beautiful.
 Instagram/@sartikaayuas(brl/mal)
