Crispy Calamari Recipe

Prep the calamari

Pat the calamari strips very dry with paper towels. Removing excess moisture ensures a crisp coating.

Make the dry mix

In a shallow bowl or wide plate, combine the all-purpose flour, cornstarch, rice flour, baking powder, salt, white pepper, and garlic powder. Whisk to evenly distribute.

Prepare the wet component

In a small bowl, lightly beat the egg white (if using) then whisk in the cold sparkling water. The mixture should be cold and slightly frothy; sparkling water helps create a light, crisp crust.

Coat the calamari

Working in batches, toss the dried calamari strips in the dry mix to coat lightly. Shake off excess flour, then dip into the cold egg-white/water mixture, letting excess drip off, and return to the dry mix for a final light dusting. Place on a wire rack until ready to fry. If not using egg white, dredge once in the wet (water) and then in the dry.

Heat the oil

In a deep pot or heavy-bottomed pan, add oil to reach about 2–3 inches depth (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter— it should sizzle and float immediately without browning too fast.

Fry the calamari

Fry calamari in small batches (about a handful at a time) to avoid crowding and temperature drop. Fry 1 to 1.5 minutes per batch, stirring gently so pieces don’t stick, until golden and crisp. Do not overcook — squid becomes rubbery if cooked too long. Use a slotted spoon or spider to remove.

Drain and season

Drain fried calamari on a wire rack set over a baking sheet or on paper towels for a moment. While still hot, sprinkle with fine sea salt or flaky salt and scatter chopped scallion or cilantro if using. Keep warm in a low oven (200°F / 90°C) if frying additional batches.

Make the dipping sauce by combining the sweet chili sauce, fish sauce, lime juice, rice vinegar, and minced garlic in a small bowl. Stir until smooth.

Taste and adjust: add more fish sauce for saltiness, more lime for brightness, or a little water to thin. Stir in chopped cilantro and sliced fresh chili if using. Chill briefly or serve at room temperature.

Plate the hot calamari, garnish with lemon or lime wedges on the side and extra cilantro if desired. Serve immediately with the sweet chili–fish sauce dipping bowl.

Leftovers note: Re-crisp in a 400°F (200°C) oven on a wire rack for 5–7 minutes. Fresh is best.