This Sri Lankan-inspired fried squid recipe by Cynthia Shanmugalingam features tender calamari coated in a crunchy, gluten-free crust made from polenta and rice flour. It’s tossed in a rich hot butter sauce infused with garlic, chilli, and spring onions, delivering bold, fiery flavor. Ideal as a starter or seafood treat, it’s surprisingly easy to prep in advance—just marinate the squid, prepare the sauce, and fry when ready to serve.

Full Recipe:

Ingredients

For the squid:

• 300g (10 2/3 oz) squid, cleaned (ask your fishmonger)

• 100ml (3 1/2 fl oz) milk

• 150g (5 1/3 oz) polenta

• 100g (3 1/2 oz) rice flour

• 50g (1 3/4 oz) cornflour

• 600ml (1 1/16 pint) vegetable oil (for deep frying)

For the hot butter sauce:

• 120g (4 1/4 oz) butter

• 1 1/2 tbsp chilli flakes

• 1 bunch spring onions (5–7 stalks), finely sliced

• 1 hot Turkish pepper, sliced into 1cm rounds

• 1 tsp salt (or to taste)

• 4 garlic cloves, minced

Directions

1. Marinate the squid:
   Slice the squid bodies into 1.5cm rings and remove the tentacles. Optional: to create “flower” shapes, score small 2–3mm slits along one side of each ring. Soak all pieces in milk and chill for 30 minutes to 9 hours.

2. Prepare the hot butter sauce:
   Melt the butter over medium-low heat. Add chilli flakes, spring onions, Turkish pepper, salt, and garlic. Stir and cook until the butter browns and smells nutty. Remove from heat and set aside.

3. Set up the coating and oil:
   Mix the polenta, rice flour, and cornflour. Heat the oil in a deep, heavy-based pan to about 3–4cm depth. It’s ready when a pinch of flour sizzles.

4. Fry the squid:
   Drain the marinated squid. Dredge a few pieces at a time in the flour mix, shake off excess, and deep-fry for about 1 minute until golden and crisp. Drain on kitchen paper and season with salt.

5. Toss in hot butter:
   Reheat the butter sauce gently, add the fried squid, and toss until well coated and warmed through. Serve immediately.

Nutrients

Estimated per serving (for 4 servings):

• Calories: ~400–450 kcal

• Protein: ~15–20g

• Fat: ~30g (includes butter and frying oil)

• Carbohydrates: ~25–30g

• Fiber: ~1–2g

• Sodium: ~500–700mg

A Cultural Backdrop

Sri Lankan food is often described as a tapestry of flavors influenced by South Indian, Malay, Arab, Portuguese, Dutch, and British cuisines. Seafood plays a central role in coastal Sri Lankan households, and squid is frequently used in curries, stir-fries, and snacks. The hot butter cuttlefish, a beloved dish from Sri Lanka’s Chinese-style restaurants, serves as a likely inspiration for this fried squid version. By combining deep-fried squid with a luscious butter-based sauce, this recipe pays homage to that legacy while offering a fresh twist that suits modern dietary needs.

The Role of Texture and Gluten-Free Adaptation

What elevates this fried squid recipe is its inventive crust. Instead of traditional wheat flour, it uses a combination of polenta, rice flour, and cornflour. The polenta introduces a crunchy grit that contrasts beautifully with the tender squid inside, while rice flour ensures a lightness that doesn’t overwhelm the seafood. This naturally gluten-free combination makes the dish accessible to more people without compromising flavor or texture.

Crunch is essential in any fried dish, and this recipe delivers on that front with remarkable consistency. By marinating the squid in milk, the flesh becomes tender and flavorful, ready to absorb the coating evenly. The quick, high-heat fry locks in moisture while forming a crisp shell—exactly what one hopes for in any seafood appetizer.

A Sauce That Steals the Show

One cannot discuss this dish without celebrating the hot butter sauce. In traditional Sri Lankan-Chinese cooking, hot butter sauce is known for its decadent richness and fiery kick. Shanmugalingam’s take on it leans into those expectations with gusto. Butter is browned to unlock nutty, caramel-like notes, then infused with garlic, chilli flakes, Turkish pepper, and finely sliced spring onions. The combination of heat, aromatics, and fat creates a sauce that clings to the crispy squid without making it soggy, ensuring flavor in every mouthful.

The inclusion of both garlic and spring onions adds not just flavor, but texture and color contrast as well. The Turkish pepper brings a mild, smoky heat, distinct from standard chili flakes, which intensifies the complexity of the sauce. The result is a glossy, punchy coating that elevates the humble squid into a memorable delicacy.

Ease and Convenience for Home Cooks

Despite its gourmet appeal, this recipe is surprisingly manageable for home cooks. The preparation is cleverly broken into two parts: marinating the squid in advance, and assembling the sauce separately. This structure allows the cook to prep hours before the meal and quickly execute the final steps right before serving. For those hosting dinner parties or cooking in stages, it’s a practical recipe that doesn’t sacrifice freshness for convenience.

Moreover, the frying technique is quick and forgiving. By heating a shallow pool of oil to the right temperature and working in small batches, even novice cooks can achieve crisp, golden rings in under a minute. The final toss in butter sauce is straightforward but dramatic, transforming the entire dish into something spectacular with minimal effort.

Nutritional Perspective

From a nutritional standpoint, this dish balances protein, fats, and carbohydrates quite evenly. Squid itself is high in protein and low in fat, while the butter and oil used for frying contribute the majority of the richness. Though deep-frying often raises concerns about excess oil, the short cooking time helps minimize oil absorption. The flour mix being gluten-free also caters to dietary restrictions, making this an inclusive dish for guests with celiac disease or gluten sensitivity.

The estimated calorie count per serving is moderate for a starter, and the inclusion of garlic, spring onions, and peppers adds beneficial antioxidants and flavor without relying on artificial ingredients or additives. It’s a dish that feels indulgent without being excessive.

Serving Suggestions and Pairings

While this fried squid is more than capable of holding its own as an appetizer or snack, it pairs excellently with several accompaniments. A cold, crisp beer or a dry white wine like Sauvignon Blanc will cut through the richness of the butter and complement the heat. For a non-alcoholic pairing, sparkling water with lime or a ginger beer offers balance and refreshment.

As a plated starter, consider serving it with a wedge of lime, a scattering of fresh coriander, or even a small salad of shaved cucumber and red onion to bring brightness and contrast. For a more substantial meal, it can be served over a bed of coconut rice or paired with a side of sambol for an extra kick of Sri Lankan flair.

Culinary Creativity and Versatility

This recipe also serves as a fantastic template for culinary experimentation. The hot butter sauce can be adjusted in heat by altering the amount of chilli flakes or swapping in different peppers. The squid can be substituted with other seafood like prawns or even vegetarian alternatives like oyster mushrooms for a plant-based twist. The flour mix opens the door to other coating variations, such as adding desiccated coconut or sesame seeds for a different flavor profile.

By keeping the core technique consistent—marinate, dredge, fry, toss—the cook can remix this recipe to suit seasonal ingredients, dietary preferences, or personal flavor inclinations. Its adaptability is one of its greatest strengths.

Conclusion

Cynthia Shanmugalingam’s Sri Lankan-inspired fried squid recipe is a shining example of how thoughtful technique and bold flavor can transform a few simple ingredients into a culinary standout. The interplay of texture, heat, and richness creates a dish that is both comforting and exciting. Its roots in Sri Lankan-Chinese fusion cuisine honor tradition while the use of gluten-free ingredients and efficient preparation speak to modern kitchen sensibilities.

Whether served as a special appetizer at a dinner party or enjoyed casually as a weekend treat, this dish delivers impact with every bite. Its fiery butter sauce and golden crust are unforgettable, and its ease of preparation ensures it won’t just be a one-time effort. For anyone looking to explore the vibrant world of Sri Lankan flavors while enjoying a satisfying seafood dish, this fried squid recipe is a must-try experience.