Golden Fried Calamari Recipe
Crispy calamari accompanied by bright Vietnamese vinaigrette with crunchy local kohlrabi, carrots, scallions, and toasted peanuts for a flavorful crunch.
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Ingredients
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Calamari & Coating
Vietnamese Vinaigrette & Mix-ins
Vegetable Crunch & Garnish
Finishing & Seasoning
Method
Prep Calamari & Coating
- 1
Dry and portion calamari
Pat the calamari rings very dry with paper towels. Excess moisture prevents a crisp crust. If rings are large, cut to 1–1.5 inch widths for even frying.
- 2
Make dry mix
In a shallow bowl or rimmed plate whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, kosher salt, black pepper, and garlic powder until evenly distributed.
- 3
Make wet batter
In a medium bowl beat the eggs lightly, then whisk in the cold water or club soda until combined. The mixture should be slightly runny but able to coat each ring. Keep batter cold in the refrigerator until ready to use.
Frying
- 4
Heat oil
Pour neutral frying oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups). Heat to 350–360°F (175–182°C). If you don't have a thermometer, test with a small pinch of the dry mix — it should sizzle and brown in about 30–45 seconds.
- 5
Coat calamari
Working in small batches (to avoid overcrowding), toss some calamari rings first in the dry mix to coat lightly, then dip into the egg batter, allowing excess to drip off, and finally dredge again in the dry mix for a double-crisp coating. Shake off excess flour.
- 6
Fry
Carefully lower a single layer of coated calamari into the hot oil. Fry for 1.5–2 minutes, until golden brown and crisp. They cook quickly—do not overcook or calamari becomes rubbery. Remove with a slotted spoon or spider and transfer to a paper towel–lined tray.
- 7
Season immediately
While still hot, lightly sprinkle fried calamari with fine sea salt and a little freshly ground black pepper to taste.
- 8
Repeat
Repeat coating and frying in batches until all calamari is cooked. Let oil return to temperature between batches.
Prepare Vietnamese Vinaigrette & Vegetables
- 9
Make vinaigrette
In a small bowl combine rice vinegar, fish sauce, lime juice, granulated sugar, and water. Stir until sugar dissolves. Add minced garlic and thinly sliced chili. Taste and adjust balance — it should be bright, tangy, slightly sweet, and salty. If desired, whisk in 1/2 teaspoon peanut oil for a touch of richness.
- 10
Prep vegetables
Peel and julienne the kohlrabi and carrot into matchstick pieces. Thinly slice the scallions on the bias. Roughly chop cilantro and coarsely chop roasted peanuts. Toss the kohlrabi, carrot, and scallions together in a bowl.
- 11
Dress vegetables
Add about 2 tablespoons of the vinaigrette to the kohlrabi-carrot-scallion mix and toss to coat. You want the vegetables lively and slightly pickled, not soggy — start with 2 tablespoons and add up to 1 more if needed. Scatter chopped cilantro and most of the chopped peanuts into the mix, reserving a small handful of peanuts for garnish.
Assembly & Serving
- 12
Plate
Arrange a bed of the dressed kohlrabi-carrot salad on a serving platter or individual plates. Pile the hot golden calamari on top so some steam can mingle with the salad.
- 13
Finish
Drizzle any remaining vinaigrette sparingly over the calamari (about 1–2 teaspoons) to add brightness. Scatter reserved chopped peanuts, toasted sesame seeds (if using), and additional cilantro and sliced scallions on top. Serve immediately with lime wedges on the side.
- 14
Notes
Fried calamari is best eaten right away while crisp. If preparing ahead, keep fried calamari on a wire rack in a low oven (200°F / 95°C) for up to 15–20 minutes to maintain crispness, and dress vegetables just before serving.