Crispy squid sisig (also called pusit sisig) is a seafood version of classic Filipino sisig.
The squid is lightly coated and fried until crunchy, then tossed with onions, chilies, and a creamy, tangy sauce.
It's crispy, delicious, and perfect with rice or as pulutan!
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Ingredients You'll Need
Notes and Substitutions
- Squid (pusit): Baby squid or smaller squid works best because they cook fast and stay tender. If using larger squid, cut them into bite-size pieces.
- Chilies: I used Korean and serrano peppers, but you can use any chilies you like. For less heat, remove the seeds or soak the chilies in hot water to mellow them.
- Oyster sauce: This adds a savory, umami flavor. You can also use Knorr or Maggi seasoning.
Step 2: Prep the squid
Clean the squid by pulling out the head, innards, and clear cartilage.
Peel off the outer skin if you like.
Trim and discard the eyes and beak, keeping the tentacles.
If the body (tube) is large, slice it open so it lies flat for even cooking, or cut it into smaller pieces.
Use paper towels to blot off excess moisture, but don't dry them out completely - a little moisture helps the coating stick.
In a bowl, mix:
- ½ cup all-purpose flour
- ¼ cup cornstarch (or rice flour)
- ½ teaspoon baking powder
- a good amount of salt
Coat the squid, then shake off the excess.
Let the coated squid rest for a minute or two so the coating sticks.
Don't wait too long though - fry them soon after so they stay nice and crisp.
Step 3: Fry the squid
Heat about 1 inch of oil in a small saucepan over medium-high heat.
To check if it's ready, drop in a small bit of coating - it should sizzle right away.
Fry the squid in batches, without crowding the pan, so it gets crispy instead of steaming.
Cook for about 6 minutes, or until golden and crisp. Drain on a paper towel-lined plate.
Once cool enough to handle, chop them into smaller pieces.
Step 4: Sauté the aromatics
In a wide pan (cast iron pan or sizzling plate), heat 1 tablespoon of oil over medium heat.
Sauté 4 garlic cloves (minced) and most of 1 small red onion (chopped), saving some for topping.
Then, add the chopped green or red chilies and cook for another minute to mellow their heat.
Step 5: Add the squid
Add the fried squid back to the pan.
Toss for about a minute, just until heated through and mixed with the aromatics.
Step 6: Add the sauce
Pour in the sauce and toss until the squid is evenly coated.
Cook for about a minute, just until heated through.
Season with ground black pepper (to taste), then turn off the heat.
If serving on a hot sizzling plate, you can crack a raw egg on top and let the heat cook it slightly.
Serve your crispy squid sisig right away with rice or as pulutan!
Cooking Tips
- Don't overcook the squid - it can turn rubbery.
- Fry in batches so it stays crispy, not soggy.
- Add the sauce at the end and don't cook too long so it stays creamy.
Recipe FAQs
Squid sisig (pusit sisig) is a seafood version of sisig made with fried squid, onions, chilies, and a creamy, tangy sauce.
Don't cook it too long. Fry until crisp, then toss it in the pan with the sauce just until heated.
Yes. Thaw completely and pat dry before coating and frying.
Yes, but it won't be as crispy. Spray with oil and cook until lightly crisp.
More Sisig Recipes
- Pork sisig: The classic version with chopped pork and liver spread.
- Bangus sisig: A lighter version with fried bangus.
- Tofu sisig: A meatless version with crispy fried tofu.
- Chicken sisig: A quick version with chopped chicken.
- Mushroom sisig: A meatless option with mushrooms like oyster or shiitake.
- Tuna sisig: A meatless option with grilled tuna.
Other Seafood Recipes You May Like
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📖 Recipe
Crispy Squid Sisig Recipe
Equipment
- Wide pan (cast iron or sizzling plate, if using)
- Small pot (for frying)
Ingredients
- 2 pounds squid cleaned and cut
- ½ cup all-purpose flour
- ¼ cup cornstarch (or rice flour)
- ½ teaspoon baking powder
- 1 small red onion chopped (divided)
- 4 cloves garlic minced
- 2-4 green chilies chopped
- Salt and pepper
- Neutral oil for sautéing
For the sauce
- ⅓ cup mayonnaise
- 1 tablespoon vinegar (or calamansi/lemon juice)
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce (or 1 tablespoon Knorr/Maggi seasoning)
- ¼ cup water
Optional toppings
- Egg
- Scallions
- Fried garlic or shallots
- Calamansi or lemon
- Chicharon
Instructions
- Combine mayonnaise, vinegar, soy sauce, oyster sauce, and water. Set aside.
- Clean and cut the squid into pieces. Pat dry, leaving a little moisture.
- Toss with flour, cornstarch, baking powder, and salt. Shake off excess.
- Fry in hot oil, in batches, until golden and crisp (about 6 minutes). Drain, then chop.
- Sauté garlic and most of the onion until softened. Add chilies and cook for another minute.
- Add squid and sauce, then toss until coated.
- Top with reserved onion and optional toppings. Serve hot.
Notes
- Squid: Baby or smaller squid works best. Cut larger squid into bite-size pieces.
- Chilies: Use any chilies you like. For less heat, remove the seeds or soak chilies in hot water.
- Oyster sauce: Adds savory flavor. You can also use Knorr or Maggi seasoning.
- Don't cook the squid too long - it can turn rubbery.
- Fry in batches so it stays crispy.
- Add the sauce at the end and don't cook too long so it stays creamy.
Mark says
I have to try this.
Nora Reyes says
Hi Mark! Please do and let me know how you like it! Thanks.