The present invention relates whole squid fried food and a manufacturing method thereof. The manufacturing method thereof comprises: a step of separating legs and a head from a body of a squid, removing an internal organ and a bone from the body, cutting a first part where a fin is located in the body in a width direction with a space based on a longitudinal direction, cutting a second part which is the rest part except the first part in the width direction with a space based on the longitudinal direction, cutting without a side portion of the second part, and cutting and trimming a gap between the legs and the head； a step of blanching the trimmed body and legs in boiling water； a step of removing water from the blanched body and legs, equally putting a frying powder, putting in a frying paste mixed with the frying powder and water, and putting the frying paste； and a step of maintaining an unfolded shape by pulling or shaking the legs covered with the frying paste, maintaining a state that the body covered with the frying paste is arranged while a ring unfolded by a cut, and frying the legs and the body in oil. According to the present invention, the manufacturing method enables to easily cook a whole squid, and have a good texture by using the whole squid as well as providing fried food boasting a great taste.本發明係提供一種炸魷魚筒料理之製作方法及依該方法製作的炸魷魚筒料理，包括：將魷魚的觸腳及頭部一同自其軀體分離，自該軀體移除內臟及硬鞘，將該軀體具有鰭的第一部分沿縱長方向間隔地橫向切割，將該軀體除該第一部分外之其他部分作為第二部分，除該第二部分的一側部外，沿縱長方向間隔地向橫向切斷，並將該觸腳及該頭部切割分離之修整魷魚之步驟；將該軀體及該觸腳進行川燙之步驟；將經川燙的該軀體及該觸腳甩除水分，沾裹炸粉，放入混合炸粉與水的油炸麵糊中，沾附油炸麵糊之步驟；及將沾附有該油炸麵糊的該觸腳甩動分開，維持展開的形態，使沾附有該油炸麵糊的該軀體藉由切口維持環狀部分展開，並將該觸腳及該軀體進行油炸之步驟。據以使魷魚筒烹調簡便，用以提供口感卓越、深具美感之油炸魷魚筒料理。
