Crispy Squid Sisig

Notes and substitutions

• Squid (Pusit): Baby squid or smaller ones work best because they’re tender and quick to cook. If you’re using larger squid, cut them into bite-sized pieces.
• Chilies: I’m using Korean peppers and serrano peppers. You can also use jalapeños, Fresnos, siling haba (long green chilies), or siling labuyo (bird’s eye chilies) if you like it extra spicy. For a milder option, go with bell peppers or sweet peppers. Remove the seeds or soak the chilies in hot water to tone down the heat.
• Oyster sauce: This adds a savory, umami flavor that makes sisig more delicious. You can also use Knorr or Maggi seasoning.

Step 1: Prepare the sauce

In a small bowl, combine ⅓ cup mayonnaise, 1 tablespoon vinegar, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, and ¼ cup water. Mix until smooth, then set aside.

Step 2: Prep the squid

Clean the squid by pulling out the head, innards, and clear cartilage. Peel off the outer skin if you prefer.

Trim off and discard the eyes and beak, keeping just 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 better.

In a bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch (or rice flour), ½ teaspoon baking powder, and a generous amount of salt. Coat the squid in this mixture, then shake off excess.

Once coated, let the squid rest on a plate for a minute or two so the coating sticks better. Don’t wait too long though—fry them soon after so they stay nice and crisp.

Step 3: Fry the squid

In a small saucepan, heat about an inch of oil over medium-high until it’s hot enough to sizzle when you drop in a bit of the coating (around 350°F). Fry the squid in batches so you don’t overcrowd the pan—this helps them brown and stay crispy instead of steaming.

Cook for about 6 minutes, or until golden and crunchy. Then, drain them on a paper towel–lined plate.

Once cool enough to handle, chop them into smaller pieces.

Step 4: Sauté the aromatics

In a cast iron pan (wide skillet or sizzling plate), heat 1 tablespoon of oil over medium heat. Add 4 garlic cloves (minced) and most of the chopped red onion (save a little for topping).

Sauté for about a minute, just until softened. Then, add the chopped green or red chilies and cook for another minute to mellow their heat.

Step 5: Add the squid

Return the squid to the pan and toss for about a minute—just enough to reheat it and coat it with the aromatics.

Step 6: Add the sauce

Pour in the prepared sauce and toss until the squid is evenly coated. Cook for about a minute, just until heated through and well combined.

Season with ground black pepper to taste. Turn off the heat.

Step 7: Finish and serve

Top with the remaining chopped red onions. You can also add green onions or scallions, fried garlic or crispy shallots, lemon or calamansi, or crushed chicharon for extra texture and flavor.

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—great as pulutan or with rice!

More sisig recipes to try

• Pork Sisig: This classic version is made with chopped pork, sometimes with liver spread.
• Bangus Sisig: A lighter, boneless fish version made with flaked fried bangus (milkfish), onions, chilies, and a creamy mayo-vinegar dressing.
• Tofu Sisig: A vegetarian version made with crispy fried tofu cubes.
• Chicken Sisig: Made with chopped leftover chicken for a quick, easy version.
• Mushroom Sisig: Made with earthy, meaty mushrooms (like oyster or shiitake).
• Tuna Sisig: Grilled tuna tossed with onions, chilies, and creamy sauce.