Cumi goreng 😋

If you've ever wondered how to get that perfect crispy texture on your fried squid, here are some additional tips I've found super helpful. First, always make sure your squid is well-cleaned and patted completely dry before battering; moisture can prevent the batter from sticking and getting crispy. Using ice-cold water for your wet batter mix is a game-changer — it helps create that light, crunchy coating when frying. Also, controlling the frying temperature is key: the oil should be hot enough to crisp the batter quickly (around 350°F/175°C), but not so hot that it burns the coating before the squid cooks through. I like to fry the squid in small batches to keep the oil temperature stable and ensure even cooking. Don't over-fry — just about 1-3 minutes until golden is perfect to keep the squid tender instead of rubbery. For dipping, try simple sambal bawang or a mix of mayonnaise and chili sauce. These dips complement the crispy squid beautifully and bring extra flavor. Lastly, experimenting with optional ingredients like baking powder in the dry mix really improves crunchiness, and sprinkling a little lemon or lime juice after frying brightens the flavor. Give these tricks a try next time you make cumi goreng tepung and enjoy a delicious, authentic Indonesian dish with ease!