Crispy Calamari Recipe

Prepare squid

Pat squid tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings; leave tentacles whole or halved. Drying is essential for a crisp coating.

Make batter mix

In a medium bowl whisk together all-purpose flour, cornstarch, rice flour, salt, black pepper, garlic powder, and white pepper until evenly combined.

Cold wet mix

In a separate small bowl whisk the egg white lightly, then stir in the ice water. The mixture should be cold — add a few ice cubes to the water if necessary and discard before mixing with egg white.

Coat squid

Toss the dried squid pieces in the dry flour mixture so they are lightly coated. Dip each piece briefly into the cold egg-white mixture, then return to the dry mix and toss again to form a light, even coating. Shake off excess.

Heat oil

In a deep heavy-bottomed pot or deep fryer, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test with a 1/2 teaspoon of batter — it should sizzle and rise to the surface immediately and become golden in about 30–45 seconds.

Fry in batches

Working in small batches (do not overcrowd), fry coated squid for 30–45 seconds until pale golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep fried squid warm in a 200°F (95°C) oven while you finish remaining batches.

Finish

After all batches are fried, optionally refry each batch for 10–15 seconds at 375°F (190°C) for extra crispness. Immediately season with a light sprinkle of fine sea salt and a squeeze of lemon when serving.

Combine the sweet chili sauce, rice vinegar, honey, and lime juice in a small bowl. Stir until smooth and taste; adjust acidity or sweetness as needed. Keep at room temperature until serving. Spoon into a small dipping bowl.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; transfer to a bowl to cool. Mix toasted sesame seeds with fried garlic chips, crispy shallots (if using), chopped chives, toasted panko and sesame oil. Toss to combine. The mixture should be dry-crispy and fragrant; reserve for sprinkling over the finished calamari.

In a small saucepan over low heat mash the black garlic cloves into a paste. Add dark soy sauce, balsamic vinegar, honey (or brown sugar) and 1 tablespoon water. Warm gently and whisk in butter until glossy and slightly reduced, about 2–3 minutes. Taste and adjust balance — it should be sweet-umami, thick but pourable. Remove from heat and keep warm.

If the glaze is too thick, stir in up to 1 teaspoon warm water to reach a spoonable consistency. You will use this as a drizzle over the plated calamari or as a contrasting dip alongside the sweet chili.

Place a portion of crispy calamari on a serving platter. Spoon a small pool of sweet chili sauce to one side and a small spoon of black garlic molasses to the other side (or drizzle the molasses sparingly over the calamari for flavor contrast).

Scatter the sesame garlic crunch generously over the calamari so pieces have both the crunchy topping and access to the sauces. Garnish with lemon wedges and extra chopped chives if desired.

Serve immediately while hot and crispy.