Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Coating
Seasoning & Garnish
Frying
Method
Calamari
- 1
Prepare and cut
Rinse cleaned calamari under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Keep tentacles mostly whole or halved if large. Drying the surface well helps the coating adhere and prevents oil splatter.
- 2
Marinade
Place cut calamari in a bowl. Add kosher salt, white pepper, rice wine (or dry sherry) and egg white. Toss to coat evenly. Let sit 10 minutes in the refrigerator — the egg white helps the coating stick and produces a tender interior.
Coating
- 3
Mix dry coating
In a shallow wide bowl or rimmed plate, whisk together all-purpose flour, cornstarch, rice flour or potato starch (if using), baking powder, white pepper, and five-spice powder (if using). Ensure there are no lumps.
- 4
Coat calamari
Transfer the marinated calamari to the coating mixture in batches. Toss each batch thoroughly to coat every piece, then shake off excess. For an extra-crisp double coat (optional), dip coated pieces briefly in a lightly beaten egg white or a little cold water, then re-coat once more in the dry mix.
Frying
- 5
Heat oil
Pour oil into a deep pot or a deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise steadily without browning immediately.
- 6
Fry calamari
Fry calamari in small batches to avoid crowding and temperature drop. Cook rings and tentacles for 1.5–2.5 minutes until golden and crisp. Remove with a slotted spoon or spider and drain briefly on a wire rack or paper towels. Maintain oil temperature between batches (adjust heat as needed).
- 7
Rest
Let fried calamari rest 1–2 minutes to cool slightly and crisp up further before seasoning.
Seasoning & Serve
- 8
- 9
Plate and garnish
Arrange calamari on a serving platter. Garnish with sliced green onions, optional sliced red chili, and lemon or lime wedges on the side. Serve immediately with lemon/lime wedges for squeezing. Optional dipping sauces: chili-garlic mayo, sweet chili sauce, or soy-vinegar with sliced chilies.