Crispy Calamari & Shrimp Recipe

Dry and season

Pat calamari rings and shrimp very dry with paper towels. Slice lemon in half and squeeze half of it over the seafood; reserve the other half for serving. Lightly season seafood with 1/2 teaspoon of the fine sea salt and 1/4 teaspoon black pepper. Allow to sit while you prepare the batter (5–10 minutes).

Drain marinated artichoke hearts well on paper towels and pat dry. Slice Peppadew chiles if not already sliced. Toss artichoke pieces and Peppadew with chopped parsley and set aside at room temperature.

In a medium bowl, whisk together all-purpose flour, cornstarch, fine cornmeal, baking powder, remaining 1/2 teaspoon fine sea salt, remaining 1/4 teaspoon black pepper. Stir in cold sparkling water and the egg until just combined. The batter should be slightly lumpy and cold — add an additional tablespoon of sparkling water if too thick; it should coat but not be heavy.

Place seasoned breadcrumbs mixed with dried oregano in a shallow bowl for a second coating. This step gives extra crunch to shrimp and artichokes; calamari takes the batter only for a light, crisp crust.

In a heavy-bottomed pot or deep fryer, heat neutral frying oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter into oil — it should sizzle and rise immediately without browning too fast.

Working in small batches (do not overcrowd), dip calamari rings into the cold batter, letting excess drip off, and carefully lower into the hot oil. Fry calamari 1 to 1 1/2 minutes until pale golden and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet; sprinkle with a small pinch of flaky sea salt immediately.

For shrimp: dredge shrimp first lightly in a tablespoon of the dry flour mixture if sticky, then dip in the batter, let excess drip, and fry 1 to 1 1/4 minutes until opaque and the coating is golden. Transfer to the wire rack and season with a little flaky sea salt.

For artichokes and Peppadew: if you want them crisp, toss artichoke quarters lightly in the seasoned breadcrumbs, pressing gently so crumbs adhere, then fry 1 to 1 1/2 minutes until golden. Peppadew slices fry very quickly (30–45 seconds) — fry them only briefly to warm and crisp edges. Drain on the rack and season lightly.

Keep finished items warm in a low oven (200°F / 90°C) on the rack while you complete remaining batches. Total frying time for all batches ~12–15 minutes depending on batch count.

If making the dipping sauce: whisk together mayonnaise, minced garlic, lemon juice, hot sauce or a teaspoon of reserved Peppadew brine, and 1/4 teaspoon salt. Taste and adjust acidity/salt as needed.

Arrange crispy calamari, shrimp, artichoke pieces and Peppadew chiles on a serving platter. Sprinkle everything with remaining chopped parsley, additional flaky sea salt to taste, and serve with lemon wedges and the dipping sauce on the side.

Garnish suggestion: finish with a light squeeze of the reserved lemon half over the seafood just before serving for brightness.