Squidball Recipe – Crispy Street Food Made at Home

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What is Squidball?

Squidball is a classic Filipino street food made from a flavorful mix of squid and white fish, blended with seasonings and shaped into small, bouncy balls. Madalas itong makita sa mga tusok-tusok stalls, kasabay ng iba pang paboritong street snacks.

With its mild seafood taste and chewy texture, squidball has become a go-to snack for many Filipinos looking for something familiar and satisfying.

Why Masarap?

The appeal of this dish comes from its texture and aroma. Crispy on the outside once fried, yet springy and juicy inside, bawat kagat ay may comforting seafood flavor. The mix of garlic, ginger, and sesame oil adds depth, habang hindi tinatakpan ang natural taste ng squid at isda. It’s the kind of snack na mapapa-extra tusok ka talaga.

Best Enjoyed For

This dish is best enjoyed as merienda or a midnight snack, lalo na kapag naghahanap ng quick, savory bite na swak sa sharing with family or barkada.

Ingredients

400 grams squid, cleaned
250 grams white fish fillets (cream dory or tilapia)
¼ cup all-purpose flour
2 tablespoons cornstarch
2 cloves garlic, peeled
½-inch ginger, peeled
1 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons sugar
2 teaspoons sesame oil

How to Cook Squidball

Place the squid, fish fillets, flour, cornstarch, garlic, ginger, black pepper, salt, sugar, and sesame oil into a food processor.
Process until the mixture becomes smooth and paste-like, making sure everything is well combined.
Transfer the mixture to a covered container and chill in the refrigerator for about 30 minutes to firm it up.
Using two spoons, shape the chilled mixture into evenly sized balls.
Bring a pot of water to a gentle boil and carefully drop the balls in. Cook until they float and feel firm to the touch.
Remove from the water, drain well, and allow to cool completely. Chill again until fully set.
At this stage, the balls may be frozen for later use or fried right away.
Fry over medium heat until golden brown and crisp. Drain excess oil and serve hot.

Serving Suggestions

Squidball is best served fresh and hot with sweet chili sauce, spicy vinegar, or classic street-style brown sauce. For a complete tusok-tusok merienda spread, it pairs well with
Lumpiang Shanghai for extra crunch, alongside other street food favorites like
Fishball and
Kwek-Kwek.

This combination recreates the familiar street food experience often enjoyed with family or barkada.

Storage Tips

Store boiled squid balls in an airtight container before frying.
Keep frozen for up to 1–2 months for best quality.
Fry directly from frozen; no need to thaw.

Frequently Asked Questions

Can squidball be prepared ahead of time?

Yes. This recipe is ideal for advance prep since the balls can be boiled, cooled, and frozen until ready to fry.

What type of fish works best?

Cream dory and tilapia are recommended because they’re mild and blend smoothly with squid.

Can this be air-fried?

Air-frying is possible for a lighter version, but deep-frying gives the most authentic street food texture.

What sauces pair best with this dish?

Sweet chili sauce is a favorite, but spicy suka or homemade fish ball sauce also work well.

Why is chilling the mixture important?

Chilling helps firm up the mixture, making it easier to shape and giving the squid balls a better bite after cooking.