Hot & Honey Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Cut tubes into 1/2-inch rings; leave tentacles whole if small or halve if large. Place squid in a bowl and pour the buttermilk over it. Cover and refrigerate for 20–30 minutes to tenderize and help coating adhere.

Heat oil

While squid soaks, pour neutral oil into a deep skillet or pot to a depth of about 1 to 1 1/2 inches (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly, oil is ready.

Make dredge

In a wide shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, semolina, 1 1/2 tsp salt (reserve remaining for the sauce), black pepper, garlic powder, and smoked paprika. Mix until uniform.

Coat squid

Remove squid from buttermilk, letting excess drip off for a few seconds. Dredge squid rings and tentacles in the dry mix in batches, pressing lightly so the coating adheres. Shake off excess. For extra crispness, you can double-dip: return coated pieces briefly to the buttermilk then back into the dry mix.

Fry

Working in small batches (do not overcrowd), carefully lower coated squid into the hot oil using a spider or slotted spoon. Fry for 1.5–2 minutes per batch, turning if needed, until golden brown and crisp. Transfer fried calamari to a wire rack set over a baking sheet or paper towels. Immediately sprinkle lightly with remaining 1/2 tsp salt while still hot. Let oil return to temperature between batches.

Keep warm

If making multiple batches, keep finished calamari loosely tented in a warm oven at 200°F (95°C) so they stay crisp while you finish frying.

Combine sauce ingredients

In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 20–30 seconds until fragrant (do not brown). Stir in the 1/2 cup honey, 2 tbsp hot honey (or extra honey), gochujang (or sriracha), rice vinegar, soy sauce, red chili flakes, and lemon juice. Whisk until smooth.

Simmer and adjust

Keep the sauce over low heat and simmer gently for 1–2 minutes until slightly glossy and combined. Taste and adjust heat or acidity: add a pinch more chili flakes or 1/2 tsp vinegar if you want more tang. If the sauce is too thick, thin with 1 tsp warm water at a time. Remove from heat and keep warm until serving.

Finish

If desired, stir in 1/4 tsp toasted sesame oil (optional) for added aroma. Keep sauce warm but do not boil, as honey can darken or burn.

Toss with sauce

Place the fried calamari in a large bowl. Pour the warm hot & honey sauce over the calamari and toss gently to coat evenly. Work quickly so the coating stays crisp—use just enough sauce to glaze, about 3–4 tablespoons per pound, reserving extra sauce for serving if desired.

Plate and garnish

Transfer glazed calamari to a serving platter. Sprinkle with chopped parsley, sliced scallions, and toasted sesame seeds. Serve immediately with lemon wedges and aioli or tartar sauce on the side.

Serving suggestion

Serve hot as an appetizer or as part of a small-plates spread. For added contrast, offer a small bowl of reserved warm sauce for dipping and extra lemon wedges.