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Ingredients
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Calamari
Salsa Verde
Garnish & Serving
Method
Calamari
Prepare Calamari
Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Keep calamari cold in the refrigerator until ready to coat.
Make Light Batter
In a bowl, whisk together the all-purpose flour, cornstarch, sea salt, black pepper, and smoked paprika. Gradually whisk in the cold club soda until a slightly thin batter forms — it should lightly coat the back of a spoon. Keep batter chilled.
Heat Oil
Pour neutral oil into a medium, heavy-bottomed pot or skillet to a depth of about 1.5 inches. Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.
Coat and Fry
Working in small batches (to avoid crowding), toss a portion of dried calamari in a bowl to remove any excess moisture. Dip rings and tentacles into the batter to evenly coat, then gently slide into the hot oil. Fry until golden and crisp, about 1.5 to 2 minutes per batch. Use a slotted spoon or spider to transfer cooked calamari to a paper towel-lined tray to drain. Repeat until all calamari is cooked. Keep cooked calamari in a warm oven (200°F/95°C) on a wire rack if necessary to maintain crispness.
Season
Immediately after frying, sprinkle the calamari with a pinch of fine sea salt to taste.
Salsa Verde
Cook Tomatillos and Serrano (optional for brighter flavor)
If you prefer a slightly cooked tomatillo salsa verde, place husked tomatillos and the serrano chile on a hot dry skillet and roast, turning occasionally, until charred in spots and softened, about 6–8 minutes. Alternatively, use raw tomatillos for a fresher, tangy salsa.
Blend Salsa
In a blender or food processor, combine the tomatillos (roasted or raw), serrano chile (start with half if sensitive to heat), cilantro leaves, lime juice, avocado, olive oil, sea salt, and black pepper. Pulse until the mixture is smooth but still has some texture. Taste and adjust salt, lime, or serrano heat as needed. If too thick, add 1–2 teaspoons of water to loosen.
Chill
Transfer salsa verde to a small bowl and chill in the refrigerator for at least 10 minutes to let flavors meld. Bring to room temperature briefly before serving if very cold.
Garnish & Serving
Arrange a mound of the fried calamari on a small plate or communal board. Spoon 2–3 tablespoons of the avocado salsa verde over or alongside the calamari.
Scatter the thinly sliced radishes and a sprinkle of chopped cilantro over the calamari for a crisp, peppery contrast.
Serve immediately with lime wedges on the side. Encourage diners to squeeze lime over the calamari and dip into the salsa verde. Finish with a light pinch of sea salt to taste.