How to fry dried squid is a question some people ask. I mentioned in my other post that I was at the Asian store and was asked by a non-Asian how I cook dried products.
In fact, they are easy to cook but there is also a technique in frying dried squid or fish so it is cooked properly and at the same time it doesn’t taste burnt.
If some people are not aware, dried products are gutted and usually dried outside under the sweltering sun. So it is a MUST to cook it although it is already cooked.
If you check the packaging of smoked fishes – it states that you cook it first before consuming.
Lately, I’ve been stocking up dried products in my freezer. I get tired eating meat or even seafood with sauce.
Dried products sound really good especially paired with spicy vinegar dip or atchara. I paired this fried dried squid with vinegar dip and pickled ginger slices.
Dried squid are sold in different sizes. I prefer the small to medium sizes. There is nothing wrong with the bigger size.
To me the small ones are tastier and bite size. So it depends on your preference.
If you have time, soak dried squid in water for about 30 minutes to soften before frying. This is a technique I learned from my mom. Although sometimes, I skip this process if I am in a rush.
When I cook dried products, I pour just enough oil over medium-low heat to fry them.
As soon as I place the dried squid in the pan, I lower the heat to low. I slow cook the dried squid or fish for about 3 minutes on each side.
When ready to take it out of pan, I adjust the heat to medium and continue cooking for a minute to crispy the dried squid or fish.
Transfer the fried dried squid on a plate lined with paper towel. Let it cool down. It will get crispy as it cools.
Filipinos love dried fish or seafood like Danggit. Check out my post "How to Cook Dried Danggit Fish".
Serve with diced tomatoes, cucumber or any vegetables and a side of spicy vinegar garlic dip.
How to Fry Dried Squid
Watch the video to see the technique on how to cook dried squid evenly. Magluto na tayo! (Let's cook.)
Ingredients
- 12 pieces dried medium size squid
- 4 tablespoons oil
Instructions
- Note: Soak dried squid in water for 30 minutes to soften before frying. Dry thoroughly with paper towel before cooking.
- Heat oil over medium-low heat.
- Place dried squid and lower heat to low.
- Slow cook each side for 3 minutes. Use the kitchen utensil to flatten the squid. If you don’t do this it will curl and will not cook evenly.
- Before removing from pan adjust heat to medium. Cook for another minute to crispy the dried squid.
- Transfer to a plate lined with paper towel. Let it rest for a few minutes and it will get crispier.
- Serve with vinegar dip or any pickled vegetable. Enjoy!
Notes
- The whole squid is edible once cooked.
- Don’t put it on a very high heat, it will overcook and taste burnt.
- Once you open the package any uncooked squid can go back to the freezer. You can store it for months in an airtight container or zip lock.
- If the dried product is too salty or tough, submerge it in water for ½ hour before frying.
- Bigger squid will require longer cooking.
- Yes, dried products can be grilled or cooked in the oven.
Nutrition
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