Calamari Recipe

Prepare squid

Pat the cleaned squid rings and tentacles very dry with paper towels. Moisture prevents the batter from adhering and causes oil splatter. If squid is wet, let sit on paper towels for 10 minutes and blot again.

Make batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt and black pepper. In a separate small bowl, combine the cold sparkling water and beaten egg. Pour the wet mixture into the dry ingredients and whisk briefly until just combined — a few small lumps are fine. The batter should be slightly thick but still runny enough to coat; adjust with up to 2 tablespoons more cold water if needed. Keep the batter chilled until ready to fry.

Heat oil

Pour the vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches (or use a deep fryer). Heat the oil over medium-high heat until it reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise steadily without browning immediately.

Coat and fry

Working in small batches (to avoid crowding), dip a handful of squid rings and tentacles into the batter, letting excess drip off for 2–3 seconds. Carefully lower into the hot oil using a slotted spoon or spider. Fry for 2 to 3 minutes, turning gently if needed, until the exterior is golden and crisp and the squid is just cooked through (opaque and tender). Do not overcook — squid becomes rubbery if cooked too long. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining squid and keep cooked batches warm in a 200°F (95°C) oven if desired.

Add fresh chilli

While frying the final batch, briefly toss the thinly sliced fresh red and green chillies in a tablespoon of flour (leftover from the dry mix) so they crisp quickly in the oil. Fry the chillies for 10–20 seconds until slightly blistered and crisp, then drain and sprinkle over the fried calamari just before serving. Alternatively, scatter raw thin slices over the hot calamari for fresh heat.

Finish and serve

Transfer the fried calamari to a serving platter. Sprinkle with a little extra flaky sea salt and chopped parsley. Serve immediately with lemon wedges and the homemade tartar sauce on the side.

Combine the mayonnaise, chopped dill pickle, chopped capers, chopped shallot, lemon juice, Dijon mustard, black pepper, salt, and chopped parsley in a small bowl. Stir until evenly combined. Taste and adjust seasoning: add a little more lemon juice for brightness, salt to taste, or a pinch of sugar if you prefer a touch of sweetness.

Cover the sauce and refrigerate for at least 15–30 minutes to let flavors meld. Bring to cool room temperature before serving alongside the hot calamari.