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Ingredients
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Batter & Coating
Calamari
Tamarind-Pepper Dipping Sauce with Olive
Frying & Finishing
Method
Prep Calamari
Rinse and dry
Rinse the cleaned squid rings and tentacles briefly under cold water. Pat thoroughly dry with paper towels—moisture will cause oil to spit and batter to lose crispness.
Season
Place the dried squid in a bowl. Toss with 1 tablespoon lemon juice and 1/2 teaspoon kosher salt. Let rest 5–10 minutes while you prepare the batter and sauce.
Make Batter & Coating
Dry mix
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup fine cornmeal (if using), 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder until evenly combined.
Wet mix and combine
If using the egg: beat the egg lightly in a separate small bowl. Add the egg (or omit for a lighter batter) to the dry mix and slowly whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms. The batter should coat but not be overly heavy—aim for a consistency similar to heavy cream. Keep the batter cold by setting the bowl over another bowl of ice if your kitchen is warm.
Make Tamarind-Pepper Dipping Sauce with Olive
In a small bowl, dissolve 2 tablespoons tamarind concentrate in 2 tablespoons warm water, stirring to make a smooth paste. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon honey (or sugar), 1 teaspoon soy sauce, 1/2 teaspoon red wine vinegar, 2 tablespoons finely chopped pitted black olives, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes (optional), and 1/4 teaspoon fine sea salt. Whisk until glossy and well combined. Taste and adjust balance—add a little more honey if too tart or a splash more vinegar if too sweet. Set aside at room temperature for flavors to meld while frying.
Fry Calamari
Heat oil
Pour enough neutral oil into a deep saucepan or Dutch oven to reach about 2–3 inches depth (approx. 1 liter). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and browns in about 30–40 seconds, the oil is ready.
Coat squid
Working in small batches to avoid overcrowding, dip a portion of the seasoned squid rings into the batter, allowing any excess to drip back into the bowl. If you prefer an extra-crisp exterior, you can briefly dredge the battered rings in a few tablespoons of extra flour or cornstarch before frying.
Fry
Carefully lower battered squid into the hot oil with a spider or slotted spoon. Fry in batches of about 6–8 pieces (depending on pan size) for 1.5–2.5 minutes, turning if needed, until golden brown and crisp. Tentacles may cook slightly faster—remove them as soon as they are crisp and golden.
Drain & season
Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle lightly with a pinch of kosher salt while still hot. Repeat with remaining squid, keeping earlier batches warm in a 200°F (95°C) oven if desired.
Finish & Serve
Arrange fried calamari on a platter. Sprinkle with 2 tablespoons chopped fresh parsley if using and serve with lemon wedges and the tamarind-pepper dipping sauce containing chopped olives. Encourage guests to squeeze lemon over the calamari and dip into the tamarind-olive sauce for a contrast of bright citrus, tangy tamarind, peppery spice, and savory olive notes.