The present invention relates to a method for manufacturing deep fried squid. According to the present invention, batter having flour as its main ingredient adheres well to the squid even without application of liquid dough having milk as its main ingredient. In addition, when the squid is fried in oil after skewering, its body part outside the skewer is not rolled inside and thus the shape of the unfolded body can be maintained as it is. Furthermore, the frying in the oil is performed at an appropriate temperature and for an appropriate period of time and thus the batter on the squid can be fried in a crispy way without being burned. The method includes: a squid trimming step in which the mouth and guts of the squid are removed, the squid is washed, and then the squid is prepared with its head, body, and fins unfolded a batter preparation step in which frying powder and water are mixed at a ratio of 1:1.1 to 1.2 and then kneading is performed a skewering step in which skewering and supporting are performed on the unfolded squid in a length direction of the squid, during which the left squid body is supported by one of the two skewers being inserted at an angle from the left fin to the left end of the squid body and the right squid body is supported by the other skewer being inserted at an angle from the right fin to the right end of the squid body a dough application step in which battering is performed after moisture left throughout front and back faces of the fresh squid after the skewering step is completely removed with absorbent paper and a frying step in which the squid battered in the dough application step is fried for three minutes in total in the boiling oil having a temperature of 170 degrees Celsius, during which its leg is fried first for 3 to 5 seconds and then the frying is performed with even the skewers in the oil.본 발명은 우유를 주성분으로 하는 액상반죽을 별도로 도포하지 않고서도 밀가루를 주성분으로 하는 튀김옷이 오징어에 잘 점착되고, 꼬챙이에 꿰어진 오징어를 기름에 튀길때 꼬챙이의 바깥쪽 몸통 부분이 안쪽으로 말리는 현상이 발생되지 않아 펼쳐진 몸통
