Squid is a cephalopod commonly used as seafood in tempura. Cleaned squid is cut into pieces or rings, dipped in thin batter, and briefly deep-fried until the coating is crisp.
Tempura menus include a wide range of seafood, not just shrimp. The traditional ingredient list also includes items such as scallop, crab, sweetfish, conger eel, and various white fish. Squid is especially recognizable because its firm, mild flesh works well with the light batter and dipping sauce.
Preparing squid requires care because its texture can become rubbery if it is overcooked. Cooks often score the surface or cut the body into manageable pieces so it cooks quickly and evenly. Thoroughly drying the squid before dipping also helps reduce dangerous oil splattering.
Squid tempura is distinct from fried calamari, even though both may use squid. Calamari is often coated with flour or breadcrumbs and served in a Western style, while Japanese ika tempura uses the characteristic thin tempura batter.