Fried Calamari Recipe

Clean and slice

Rinse squid under cold water. Pat dry thoroughly with paper towels. Separate tubes from tentacles. Slice tubes into 1/2-inch wide rings. Trim tentacles into bite-size pieces if large. Drain and pat dry again; removing surface moisture helps the coating adhere and prevents oil splatter.

Season and egg wash

Place the squid in a bowl. Sprinkle 1 tsp sea salt, 1 tsp black pepper, and 1 tsp garlic powder over the squid and toss to combine. In a separate small bowl, whisk together the egg and 3 tbsp milk to make an egg wash. Pour the egg wash over the seasoned squid and toss briefly to coat evenly.

In a large shallow bowl or baking dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup rice flour (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp black pepper, and 1/2 tsp sea salt until uniform.

Working in batches to avoid clumping, dredge the egg-washed squid pieces in the flour mixture, shaking off excess. For a thicker crust, press pieces into the flour so coating adheres well. Transfer coated pieces to a wire rack while heating oil; let rest 5 minutes so coating sets.

Pour enough neutral oil into a deep pot or Dutch oven to reach a depth of about 2–3 inches (roughly 6–8 cups depending on your vessel). Heat oil over medium-high heat until it reaches 360°F (182°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle vigorously and brown in about 30–40 seconds.

Fry the coated squid in small batches (do not overcrowd) for 1.5–2.5 minutes per batch, or until golden brown and crisp. Tentacles may cook slightly faster than rings; remove when color is even and coating is crisp. Use a slotted spoon or spider to lift pieces from oil and drain.

Place fried calamari on a wire rack set over a baking sheet or on paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven if frying multiple batches. Fry remaining batches, briefly rechecking oil temperature between batches and adjusting heat to maintain ~350–365°F (175–185°C).

While frying, combine 1/2 cup sweet chili sauce, 1 tsp soy sauce, 1 tsp rice vinegar, and 1/4 tsp sesame oil in a small bowl. Stir until smooth. Taste and adjust: add a little more vinegar for tang or more chili sauce for sweetness/heat. Transfer to a small serving bowl.

Arrange hot fried calamari on a serving platter. Sprinkle thinly sliced scallions over the top and serve with lemon wedges and the sweet chili dipping sauce on the side. Recommend serving immediately so the calamari stays crisp.