21/06/2025
Add this delicious crunchy squid recipe to your breakfast table!
Ingredients
- 4–6 pieces dried pusit (dried squid)
- 2–3 tablespoons vinegar (for soaking)
- Cooking oil (for frying, about ½ cup or enough to shallow-fry)
- Optional: 1–2 cloves garlic, minced (for extra flavor)
- Optional: sili (chili), for a spicy kick
- Optional: Calamansi or vinegar with crushed garlic and chili for dipping
Instructions
1) Clean and prepare the pusit
Rinse the dried pusit briefly in water to remove excess salt and surface dust.
Soak the squid in vinegar for about 5–10 minutes. This helps soften it a bit and cut the saltiness. You can skip this step if you want it saltier and firmer.
2) Pat dry
Remove from the vinegar soak and pat the squid dry with paper towels. This prevents oil splatter during frying.
3) Heat oil
In a pan or wok, heat oil over medium heat. You can add garlic to the oil if you like that extra aroma.
4) Fry the pusit
Fry the dried squid for about 30 seconds to 1 minute per side, or until it turns golden brown and crisp. Avoid overcooking as it can become too tough or rubbery.
If using sili, toss them in the oil toward the end for extra spice.
5) Drain
Remove the squid and drain on paper towels to remove excess oil.
6) Serve
Serve hot with steamed rice and your favorite dipping sauce (calamansi juice, vinegar with chili, or spiced vinegar). Pairs best with a side of blanched fiddlehead ferns ("pako") and a sunny-side egg.
