Squid fritters recipe

Click to rate
(20 ratings)
Sending your rating
serves: 4
Skill: easy
Prep: 30 min
Cooking: 5 min
  • We earn a commission for products purchased through some links in this article.
  • Woman’s Weekly have updated a tasty fish dish from their March 1953 issue. Using squid instead of herring roes, they’ve made it easier and cheaper


    • About 500g (1lb) cleaned, ready to cook squid, thawed if frozen
    • Oil, for deep-fat frying
    • Hot chilli sauce, to serve
    • For the batter
    • 125g (4oz) plain flour
    • 1 x 7g sachet easy-blend dried yeast
    • Salt and ground black pepper
    • 1-2 tsp olive oil or melted butter


    • To make the batter: Sift the flour into a bowl. Add the yeast and seasoning. Make a well in the centre, then gradually pour in 200ml (7fl oz) warm water and the oil, or melted butter, and mix in the flour to make a smooth batter. Leave to stand for 20 mins.

    • Cut the squid into thick slices. Heat the oil in a deep-fat fryer or a large pan. Dip a few pieces of squid into the batter, then add them to the hot fat and cook for 2-3 mins, until evenly browned and crispy. Fry in batches, draining on kitchen paper. Serve with hot chilli sauce.

    Top tip for making Squid fritters

    This recipe was taken from a feature called 'fish dishes that most men will enjoy for a change.'

    Click to rate
    (20 ratings)
    Sending your rating

    Related Recipes