A classic side from Peru's coastal seafood cooking: tender jumbo squid under a light, dry, crisp crust. Mustard, garlic, and cumin bring familiar street-stall flavor, while flour and potato starch deliver the crunch.
Remove any thick membrane or fibrous sections from the jumbo squid and cut it into strips about 2 cm wide. Dry it very thoroughly with paper towels, pressing both sides. This matters: wet squid splatters, cools the oil, and prevents a crisp coating.
Mix the mustard, ground garlic, cumin, pepper, and salt. Add the squid and toss until evenly seasoned. Add the beaten egg
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Mix the plain flour with the potato starch. Coat the squid strips in batches, covering them completely without building a thick layer. Shake off the excess thoroughly: a thin coating fries crisper than a heavy shell.
Heat the vegetable oil in a medium pot over medium-high heat. When a pinch of flour bubbles immediately without the oil smoking, fry the squid in small batches for 2 to 3 minutes, moving it only enough to prevent sticking. Remove it as soon as golden and crisp; overcooking makes the center rubbery.
Drain the fried jumbo squid on paper towels for 1 minute and serve immediately. And that's it! The right result has a dry crust that audibly crunches while the squid remains tender inside; ideal alongside ceviche, leche de tigre, or a seafood platter. 🧡
