Ika Furai is a crispy Japanese fried squid that the whole family will love - perfect for dinner, lunchboxes or as a protein-packed snack; made with tender squid strips coated in panko breadcrumbs and shallow-fried until golden, this wholesome version is toddler-friendly with no added salt or sugar, cut into small safe pieces, great for introducing your child to seafood and can be adapted to bake or air-fry for less oil, made with fish instead of squid, or served with a simple yogurt dip for fussier eaters; follow this simple recipe for a Japanese izakaya favourite that brings exciting textures to your family table while keeping everything nutritious, safe and utterly delicious.
General Information
- Servings: 4 (two adults and two toddlers)
- Keywords: squid, seafood, kid-friendly, no added salt, no added sugar, shallow-fried, easy
- Calories: ~310 kcal per serving (estimate)
- Protein: ~19 g per serving (estimate)
- Carbs: ~27 g per serving (estimate)
- Fats: ~9 g per serving (estimate)
- Preparation time: 25 minutes
- Cooking time: 10 minutes
Hi, I’m Steve - account manager by day, dad of two by night. I like simple, slightly inventive recipes that get dinner on the table without stress. This Ika Furai is a toddler-friendly, no-added-salt and no-added-sugar take on the classic. We shallow-fry small squid strips for a crispy bite that’s easier for little ones to handle. I’ll walk you through every step like I’m standing next to you in the kitchen.
Ingredients
- 400 g squid tubes, cleaned (about 3 medium tubes)
- 50 g plain wheat flour
- 1 large egg (about 50 g), lightly beaten
- 100 g plain breadcrumbs (make your own from low-salt white or wholemeal bread - see below)
- 30 ml extra virgin olive oil or light-flavour cooking oil for shallow frying
- 150 g plain full-fat natural yoghurt (for dipping)
- 1/2 ripe avocado (about 60 g), mashed (for dipping)
- 1 tsp lemon juice (5 ml) - optional, for a tiny tang in the dip
- 1 tbsp fresh parsley, finely chopped (optional, for the dip or to sprinkle)
- 1 small lemon wedge for serving (optional)
Notes on ingredients for toddler safety
- No added salt, no added sugar anywhere. No soy sauce or bottled sauces because they are high in salt.
- We make breadcrumbs from plain low-salt bread to control sodium and crumb size.
- Keep pieces small and flat so they are less of a choking hazard.
How to make simple breadcrumbs (if you want to do this)
- Take 2 slices of low-salt bread, remove crusts if you like, tear roughly and blitz in a food processor or bash in a zip-lock bag with a rolling pin until fine. Measure 100 g.
Directions
- Get set up and safety first
- Clear a bench space, have a chopping board, a sharp knife, two shallow plates or trays, a shallow frying pan, tongs or a fish spatula, and a small bowl for the egg.
- Make sure toddlers are supervised and seated away from the hot pan. I usually enlist my 4-year-old to be the official “kitchen cheerer” while I cook.
- Clean and prepare the squid (I’ll be very detailed here)
- If the squid tubes are not pre-cleaned, rinse under cold running water.
- Lay one tube on the board. Feel inside at the open end for a clear, firm strip (that is the cartilage). Pull it out gently and discard.
- Peel off the purple-ish outer skin by sliding a finger under it and pulling; it should come away in patches.
- Check the inside for any soft bits and rinse them away.
- Pat dry with paper towel. Dry squid browns better and holds crumbs.
- Cut squid into toddler-friendly pieces
- Place the tube flat on the board. Using a sharp knife slice lengthwise and open it out like a little flat strip.
- Cut across into strips about 1 cm wide and 3 to 4 cm long. These flat strips are safer than round rings because they are less likely to roll in the mouth.
- If any piece is thicker than 1 cm, press it flat with the palm of your hand or the back of a spatula so there are no chunky bits. Smaller, flat pieces cook quickly and cool faster for tiny mouths.
- Set up the breading station
- Plate 1: 50 g flour, spread out.
- Plate 2: the beaten egg.
- Plate 3: 100 g breadcrumbs.
- One at a time: dust a strip in flour (shake off excess), dip in egg (let excess drip back into the bowl), then press into breadcrumbs so both sides are well coated. Place on a tray lined with baking paper.
- Once all pieces are done, pop the tray in the fridge for 10 minutes if you have time. This helps the crumb stick and reduces crumb fall-off when frying.
- Make the toddler-friendly dip
- In a small bowl mash 1/2 ripe avocado until smooth.
- Stir in 150 g plain yoghurt and 1 tsp lemon juice. Add 1 tbsp finely chopped parsley if using.
- Taste and adjust texture with a little more yoghurt if it is too thick. No salt or sugar needed. Set aside in a small serving bowl.
- Shallow-fry the squid (this is the quick bit)
- Heat a non-stick frying pan over medium heat. Add 30 ml oil and swirl to coat the base.
- Test the oil temperature by dropping a few breadcrumbs in. If they sizzle gently straight away, the pan is ready.
- Place squid pieces in the pan in a single layer with a little space between them. Don’t overcrowd; cook in batches if needed.
- Cook each piece about 1 to 2 minutes per side until golden brown and just opaque in the middle. Squid cooks very fast. Overcooking makes it rubbery, so stay close.
- Use tongs to flip gently. When done, transfer to a plate lined with paper towel to drain and cool for 2 minutes. The pieces will continue to cook a little off the heat.
- Check one piece to confirm the centre is opaque and feels tender. Let them cool a little more before serving to toddlers.
- Serving tips and toddler safety reminders
- Serve pieces flat and cool. Steady the food temperature by placing a couple of pieces on a little cooling rack before plating.
- Cut any larger pieces again into 1 cm wide strips if needed. Always check the temperature and size before giving to a child.
- Offer the avocado-yoghurt dip in a small bowl for dipping. You can also serve with a tiny squeeze of lemon for adults.
- Keep an eye on the kids while they eat. Seafood allergies should be considered first time you try this with a child.
Recommended Sides
- Soft steamed carrot coins or sticks cut to 1 cm thick and cooked until tender
- Mashed pumpkin or sweet potato, cooled to warm - spoon-friendly and naturally sweet without added sugar
- Small soft rice balls or plain cooked short-grain rice shaped into bite-sized pieces (about 2 to 3 cm diameter) - good for toddlers who can handle small lumps
- Steamed broccoli florets, very small (1-1.5 cm) and cooked soft
- Cucumber ribbons or very thin slices for older toddlers who chew well (avoid large raw chunks for younger kids)
Jokes
- Why did the squid bring a towel to dinner? Because it was ready to be a little dip diva.
- My kids call these squid strips “calamari fingers.” I told them I am an account manager, not a finger model.
- Little tip: if your toddler tries to count how many squid are on the plate, they’ll probably call it a “squid audit.” I charge one cheeky grin per sample.
If you want, I can adapt this for an air-fryer, make a gluten-free crumb, or swap the dip for a fruit-based option for younger palates.
Shop Ingredients
Find these ingredients on Amazon:
- egg , lightly
- extra virgin olive
- plain breadcrumbs
- plain full-fat natural
- plain wheat flour
- squid tubes, cleaned
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