Crispy Sweet & Spicy Point Judith Calamari Recipe

Prepare calamari

If using frozen calamari, thaw completely in the refrigerator and pat very dry with paper towels. Trim excess skin and cut tubes into 1/2-inch rings if not pre-sliced.

Blanch green beans

Bring a medium pot of salted water to a boil. Add trimmed thin green beans and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and dry well. Pat beans with paper towels to remove excess moisture.

Prep vegetables

Julienne the red bell pepper into thin matchsticks and slice scallions. Set aside with the blanched green beans so all toss components are ready.

Mix dry coating

In a large shallow bowl or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, optional cornmeal, baking powder, kosher salt, and 1/4 tsp black pepper until evenly combined.

Make wet batter

In a separate medium bowl, whisk the egg with the cold club soda (or ice water) until foamy. The mixture should be thin but slightly bubbly — it will help create a light, crisp crust.

Coat calamari

Working in small batches (to avoid soggy coating), dip calamari rings and tentacles into the wet batter, allowing excess to drip off, then dredge in the dry coating, pressing lightly so a thin, even layer adheres. Transfer coated calamari to a wire rack set over a baking sheet; keep spaced to avoid sticking. Repeat until all calamari is coated.

Heat oil

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1.5 inches (about 1 to 1.5 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with one coated piece of coating — it should sizzle immediately and float.

Fry calamari

Fry the coated calamari in small batches (4–6 pieces at a time depending on size) for 1 to 1.5 minutes, turning once, until golden brown and crisp. Avoid overcrowding, which cools the oil and makes the coating greasy. Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a pinch of flaky sea salt and a little black pepper after each batch.

Maintain oil temperature

Let oil return to 350°F before frying the next batch. Continue until all calamari is fried. Total frying time per batch is short — do not overcook, or calamari will become rubbery.

Make sauce

In a small saucepan or microwave-safe bowl, combine red pepper jelly, rice vinegar, soy sauce, lime juice, Sriracha (if using), and sesame oil. Warm gently over low heat, stirring, just until the jelly melts and the sauce is glossy and uniform, about 2–3 minutes. Taste and adjust: add a little more vinegar for tang, more jelly for sweetness, or more Sriracha for heat. Keep warm.

Combine fried calamari and vegetables

Place the drained, hot fried calamari in a large mixing bowl. Add the blanched green beans and julienned red bell pepper. Pour the warm pepper jelly sauce over the calamari and vegetables. Gently toss just until everything is evenly coated — you want the calamari to stay crisp, so toss briefly.

Plate

Transfer tossed calamari to a serving platter or individual plates. Sprinkle with sliced scallions, cilantro leaves (if using), and an extra pinch of flaky sea salt. Serve immediately with lime wedges on the side for squeezing.

Notes

If you prefer less sauce on the crust, serve sauce alongside for dipping. For a lighter version, shallow-fry in less oil or use an air-fryer (coat lightly with oil spray and cook 6–8 minutes at 400°F, flipping once), though texture will differ.