Name: Chucks Roadhouse Bar & Grills Calamari Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb calamari rings and tentacles (cleaned); 3 cups all-purpose flour; 0.5 cups cornstarch; 0.25 cups fine cornmeal (optional for extra crisp); 1 tsp baking powder; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tbs kosher salt; 1 tsp black pepper (freshly ground); 1 cups buttermilk (or milk + 1 tbs lemon juice); 2 each large eggs; 1 qt vegetable oil (for frying); 1 each lemon wedges (for serving); 2 tbs chopped fresh parsley (optional, garnish); 0.5 cups store-bought sweet Thai chili sauce; 1 tbs rice vinegar; 1 tsp honey or brown sugar; 1 tsp lime juice; 0.25 tsp red pepper flakes (optional, to taste)

Method

Calamari

Prepare calamari

If not already cleaned, remove quill and innards, peel skin, and slice bodies into 1/2-inch rings. Pat rings and tentacles very dry with paper towels. Place in a bowl and refrigerate uncovered 10–15 minutes to help dryness (or pat again just before dredging).

Make dredge

In a large shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, cornmeal (if using), baking powder, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper until evenly combined.

Make wet batter

In a separate bowl, whisk buttermilk and eggs until smooth. If using milk + lemon juice, combine and rest 5 minutes before whisking with eggs.

Coat calamari

Working in batches to avoid overcrowding, toss a portion of calamari first in the wet mixture to coat, letting excess drip off, then transfer to the dry dredge and toss until well coated. Shake off excess flour and place coated calamari on a wire rack set over a baking sheet. Repeat with remaining calamari.

Heat oil

Pour about 2–2.5 inches of vegetable oil into a large heavy-bottomed pot or Dutch oven (roughly 1 quart). Attach a thermometer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of dredge into oil — it should sizzle and rise steadily.

Fry calamari

Fry calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, until golden brown and crisp. Use a slotted spoon or spider to remove; drain on a plate lined with paper towels or on a wire rack. Maintain oil temperature between 325–350°F (160–175°C); lower slightly if browning too quickly.

Finish

While still hot, sprinkle fried calamari with a little additional kosher salt to taste and toss gently. Transfer to a serving platter, garnish with chopped parsley and lemon wedges.

Sweet Thai Chili Sauce

Combine store-bought sweet Thai chili sauce, rice vinegar, honey (or brown sugar), lime juice, and red pepper flakes in a small bowl. Stir until smooth and taste; adjust acidity with more rice vinegar or sweetness with more honey if desired. Serve in a small ramekin alongside the calamari for dipping.