Fried squid with salted egg mayonnaise is a delectable dish that combines crispy, golden-brown squid rings with a rich, creamy dipping sauce. The contrast between the crunchy batter and tender squid, paired with the umami-packed salted egg mayo, creates an irresistible flavour explosion that’s perfect as an appetiser or main course.
This is part of Mandy’s Trio of Lunar New Year Dishes
Chinese sweet sticky ribs + Fried squid + Prawn lettuce cups
30 mins to 1 hour
10 to 30 mins
Serves 4
Dairy-free, Nut-free

From Saturday Kitchen
While squid provides lean protein and essential nutrients, the deep-frying method and mayonnaise-based sauce contribute to a higher calorie and fat content. This fried squid with salted egg mayonnaise recipe gets a Nutri-Score of D. The dish is best enjoyed in moderation as part of a balanced diet.
Equipment
- Deep Saucepan … what’s available on Amazon
- Hand-held Stick Blender … find it here
- Mixing Bowls … see the 4* range
- Slotted Spoon or Spider Skimmer … check availability
- Kitchen Towels … top rated options
- Chopsticks or Tongs … explore on Amazon
Ingredients
For the salted egg mayonnaise
- salted eggs 5
- mayonnaise 180g/6¼oz
- caster sugar ¼ tsp
- chilli powder ¼ tsp
For the fried squid
- cornflour 55g/2oz, plus 50g/1¾oz for dredging
- gram flour 55g/2oz
- baking powder 1½ tsp
- salt 1 tsp
- fridge-cold soda water 125ml/4fl oz
- squid rings 350g/12oz, net weight once defrosted (if frozen), drained and dried thoroughly
- vegetable oil for deep frying
- dried curry leaves few, to garnish
- red chillies 2, finely sliced, to garnish
Method
Prepare the Salted Egg Mayonnaise
- Boil salted eggs for 15 minutes. Cool under cold running water, then peel and separate yolks.
- Blend egg yolks with mayonnaise, sugar, chilli powder, and 2 tablespoons water using a hand-held stick blender. Set aside. This unique combination creates a rich, savoury dipping sauce with a hint of heat.
Create the Squid Batter
- Mix 55g cornflour, gram flour, baking powder, and salt in a bowl. The combination of flours ensures a light, crispy batter.
- Add cold soda water and whisk briefly until smooth. Rest the batter for 20 minutes. This resting period allows the flour to hydrate fully, resulting in a crispier coating.
Prepare and Fry the Squid
- Dredge squid rings in 50g cornflour, then coat in batter. The cornflour helps the batter adhere better to the squid.
- Heat at least 2.5cm oil in a deep saucepan over medium-high heat. Ensure the oil reaches 180°C for optimal frying.
- Fry squid in small batches, rotating every 30 seconds for even cooking. This technique ensures each piece is golden and crispy all over.
- Remove when golden and drain on kitchen towels. The towels absorb excess oil, keeping the squid crisp.
Serve and Garnish
- Garnish with curry leaves and sliced chillies. These add aromatic and visual appeal to the dish.
- Serve immediately with salted egg mayonnaise on the side. The contrast between the hot, crispy squid and cool, creamy sauce enhances the eating experience.
Suggested Wine Pairing
Majestic: Villa Maria Private Bin Marlborough Sauvignon Blanc
This crisp New Zealand Sauvignon Blanc offers zesty citrus and herbaceous notes that cut through the richness of the fried squid and complement the creamy salted egg mayonnaise.
Tesco: Finest Premier Cru Chablis
A classic unoaked Chablis provides a mineral-driven profile with subtle citrus notes that pair well with the delicate flavour of squid without overpowering it.
Sainsbury’s: Taste the Difference Albariño
This Spanish white wine features crisp acidity and notes of stone fruit that beautifully balance the richness of the fried squid and the umami-rich salted egg mayonnaise.
What can you serve with this
- Asian slaw provides a fresh, crunchy contrast to the crispy squid.
- Steamed jasmine rice offers a neutral base that complements the rich flavours of the dish.
- Stir-fried green vegetables like pak choi or Chinese broccoli add a nutritious element to the meal.
- Pickled vegetables offer a tangy counterpoint to the rich, fried squid.
- Lemon or lime wedges provide a fresh, citrusy accent that cuts through the richness of the dish.
Nutri-score Health Check
This fried squid with salted egg mayonnaise recipe has been assigned a Nutri-Score of D. Here’s a breakdown of the factors considered:
- Positive contributors: Squid provides lean protein and essential nutrients
- Negative contributors: Deep-frying method, high-fat content from mayonnaise and oil, added salt
To improve the healthiness of this dish, consider:
- Using an air fryer or oven-baking method instead of deep-frying
- Reducing the amount of mayonnaise or using a lighter version
- Increasing the portion of vegetables served alongside
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.
Recipe FAQ
- Can I use fresh squid instead of frozen?
Yes, fresh squid works well. Ensure it’s cleaned and pat dry before use. - How do I prevent the squid from becoming rubbery?
Avoid overcooking. Fry quickly at high temperature for 1-2 minutes only. - Can I prepare the salted egg mayonnaise in advance?
Yes, it can be made up to 2 days ahead and stored in the refrigerator. - What’s a good vegetarian alternative to squid?
Try using sliced king oyster mushrooms or firm tofu for a similar texture. - How can I make this dish less spicy?
Reduce or omit the chilli powder in the mayonnaise and garnish. - Can I use regular flour instead of gram flour?
Yes, but gram flour provides a crispier texture. All-purpose flour can be substituted if necessary. - How long can I store leftover fried squid?
It’s best eaten immediately, but can be stored in the fridge for up to 2 days. Reheat in a hot oven to crisp up. - What’s the purpose of the soda water in the batter?
Soda water creates a lighter, crispier batter due to its carbonation. - Can I make this dish gluten-free?
Yes, ensure all flours used are certified gluten-free, including the cornflour. - What’s a good non-alcoholic drink pairing for this dish?
A cold yuzu or citrus-based sparkling water complements the flavours well.