We love a good plate of calamares. But crispy baby squid with garlic yogurt sauce? Now that's worth trying.

Lightly coated and fried until golden, Pacific Bay Baby Squid gets all those lovely crispy edges, especially around the tentacles. Add creamy hummus, a fresh Mediterranean salad, and a cool, garlicky yogurt sauce for dipping. Same love for fried squid, just a different way to enjoy it.

Crispy Baby Squid with Garlic Yogurt Sauce

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 2
Cooking Method: Deep-fried or shallow-fried

Ingredients

For the Crispy Baby Squid

250 g Pacific Bay Baby Squid, cleaned and thawed
¾ cup seasoned flour or dry tempura flour mix
Canola oil, for frying
Sea salt, to finish

For the Mediterranean Salad

1½ cups loosely packed mixed salad greens
8 grape tomatoes or cherry tomatoes, halved
1 tbsp thinly sliced sundried tomatoes
1 tbsp sliced black olives
1 tbsp sliced green olives
1 tbsp extra virgin olive oil
1 tsp fresh lemon juice or calamansi juice (or calamansi extract or lemon juice concentrate, diluted to taste)
Sea salt and freshly ground black pepper, to taste

For the Garlic Yogurt Sauce

2 tbsp garlic purée or roasted garlic, blended until smooth (or an equivalent amount of diced garlic, roasted and blended)
½ cup plain, unsweetened yogurt
2–3 tbsp fresh milk, to adjust consistency
Sea salt and freshly ground black pepper, to taste
1 tsp fresh lemon juice, optional

For Serving

⅔ cup hummus
Extra lemon wedges, optional

Procedure

Make the garlic yogurt sauce. In a small bowl, whisk the garlic purée and plain yogurt together until smooth. Gradually add the fresh milk, one tablespoon at a time, until the sauce is creamy but pourable. Season with sea salt, black pepper, and a little lemon juice if you prefer more tang. Refrigerate while preparing the rest of the dish.

Prepare the baby squid. If frozen, thaw the Pacific Bay Baby Squid completely in the refrigerator. Check that the squid is properly cleaned, then drain well and pat thoroughly dry with paper towels, including inside the bodies. Removing excess moisture helps the flour coating stick and reduces splattering when the squid hits the hot oil.

Coat the squid. Place the seasoned flour or dry tempura mix in a shallow bowl. Toss the squid in the flour until the bodies and tentacles are lightly and evenly coated. Shake off any excess. For the crispiest results, coat the squid just before frying rather than letting it sit.

Fry until golden and crispy. Heat the canola oil in a deep pan or heavy-bottomed skillet to approximately 175–180°C (350–355°F). Carefully lower the squid into the oil in small batches, leaving enough space for the oil to circulate. Fry for approximately 2–3 minutes, depending on size, until the coating is golden and the squid is cooked through. Avoid overcrowding the pan, which lowers the oil temperature and can make the coating greasy.

Drain and season. Transfer the fried squid to a wire rack or a plate lined with paper towels to drain excess oil. Sprinkle lightly with sea salt while still hot. Keep the squid uncovered so steam doesn't soften the crispy coating.

Toss the Mediterranean salad. In a bowl, combine the mixed greens, halved tomatoes, sundried tomatoes, black olives, and green olives. Drizzle with extra virgin olive oil and lemon or calamansi juice. Season lightly with salt and black pepper, then toss gently just before serving.

Assemble the plate. Spread the hummus across one side of each serving plate using the back of a spoon. Arrange the crispy baby squid over or beside the hummus, then add the Mediterranean salad alongside. Serve with the chilled garlic yogurt sauce for dipping and extra lemon wedges, if desired.

Notes

Why Pacific Bay?

Pacific Bay Baby Squid is a great choice when you want something different from the usual fried squid rings. The small squid make an attractive presentation, with tender bodies and tentacles that develop wonderfully crisp edges when fried. They're especially well suited to appetizers, sharing plates, and Mediterranean-inspired dishes where the seafood takes center stage.

Chef's Tip

For crispy squid, three things matter: dry seafood, properly heated oil, and short cooking time. Pat the squid thoroughly dry before coating, fry in small batches at approximately 175–180°C (350–355°F), and remove once golden and cooked through. Leaving squid in hot oil too long can make it tough and rubbery.

For the garlic yogurt sauce, roasted garlic is especially good because it gives you a mellow, slightly sweet garlic flavor without overpowering the yogurt. If you're using raw garlic purée, start with a smaller amount and adjust to taste. Two tablespoons of raw garlic can be quite strong.

Easy Alternatives

No seasoned flour? Use all-purpose flour with a little salt and black pepper. For a lighter, crispier coating, replace about 3 tablespoons of the flour with cornstarch. You can also use Agemono Fry Set Tempura, following the package instructions if it requires preparation before frying.

Greek yogurt works well in place of regular plain yogurt, although you'll need a little more milk to make the sauce pourable. If fresh garlic isn't available, roast some diced garlic until soft, then blend it into the sauce.

Calamansi can replace lemon in the salad dressing and yogurt sauce. For a convenient alternative, use Saint C Calamansi Extract or Molinera Lemon Juice Concentrate, adjusting the amount to taste. If you don't have sundried tomatoes, use a few extra cherry or grape tomatoes for freshness.

Alternatives

Love the crispy tentacles? Try this recipe with Pacific Bay Squid Tentacles instead. Their curled shape gives the flour coating plenty of edges to cling to, making them especially good for frying. Pat them thoroughly dry, coat lightly, and fry in small batches until golden and cooked through. Adjust the frying time according to their size.

Serve them with the same garlic yogurt sauce, hummus, and Mediterranean salad for a delicious variation on the original dish.

Serving Suggestions

Serve the crispy baby squid as a Mediterranean-inspired lunch for two, with hummus and salad making it a satisfying plate. For entertaining, arrange the squid on a large platter with the garlic yogurt sauce and hummus in separate bowls so everyone can dip and share.

It also works beautifully as part of a tapas-style spread with grilled vegetables, roasted potatoes, olives, and warm pita bread. If you're serving it as an appetizer, the recipe can stretch to three or four smaller portions.

One Last Bite

The best part of fried baby squid might just be the tentacles. They catch the flour coating, turn golden in the hot oil, and give you those little crispy bits everyone reaches for first. Add a swipe of hummus and a spoonful of garlicky yogurt, and you've got a plate that's a little more interesting than your usual calamares. Just don't let the squid sit around too long before serving. It's best eaten hot, while every bite still has that crunch.

FAQs

Can I fry baby squid whole?

Yes. Baby squid can be fried whole once properly cleaned. Their small size makes them especially suitable for quick frying, and the tentacles develop crisp edges when lightly coated in flour.

How do I keep fried baby squid crispy?

Pat the squid completely dry before coating, heat the oil to approximately 175–180°C (350–355°F), and fry in small batches. Drain the cooked squid on a wire rack and serve immediately. Avoid covering it while hot because trapped steam will soften the coating.

How long should I fry baby squid?

Baby squid generally need only a few minutes in hot oil. At approximately 175–180°C (350–355°F), start checking after 2 minutes and cook until golden and cooked through. Exact timing depends on the size of the squid.

Can I use an air fryer instead of deep-frying?

Yes, although the texture will be different. Lightly coat the squid with seasoned flour or a cornstarch-based mixture, spray thoroughly with oil, and arrange in a single layer in a preheated air fryer. Cook at approximately 200°C (390°F), checking frequently until cooked through and lightly crisp. Dry flour coatings may remain powdery in an air fryer, so make sure the coating is lightly oiled.

What is garlic yogurt sauce made of?

This sauce combines plain yogurt, garlic purée, fresh milk, salt, black pepper, and optional lemon juice. Roasted garlic gives it a milder, sweeter flavor, while raw garlic produces a sharper garlic taste.

Can I use Greek yogurt for the sauce?

Yes. Greek yogurt creates a thicker, creamier sauce. Simply add fresh milk a tablespoon at a time until it reaches your preferred consistency.

Can I prepare this recipe ahead of time?

You can prepare the garlic yogurt sauce and salad ingredients several hours ahead, keeping them refrigerated separately. The squid should be coated and fried just before serving for the best texture.

What can I serve with crispy baby squid?

Hummus, garlic yogurt sauce, fresh salads, warm pita bread, roasted potatoes, and grilled vegetables all pair well with crispy baby squid. For a simpler appetizer, serve the squid with garlic yogurt sauce and lemon wedges.

Try Baby Squid Beyond the Usual Calamares

Make crispy, Mediterranean-inspired seafood at home with Pacific Bay Baby Squid. Pair it with garlic yogurt sauce, hummus, and a fresh salad for a delicious change from the usual fried squid rings.

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