Calamari* Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. Transfer to a bowl and keep chilled while you make the batter.

Make dry mix

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, cornmeal (if using), baking powder, salt, black pepper, and garlic powder. Whisk to distribute evenly.

Make wet batter

In a separate bowl whisk the egg white until slightly frothy, then whisk in the cold sparkling water. The batter should be thin but slightly bubbly; adjust with a splash more sparkling water if needed.

Heat oil

Pour neutral oil into a deep pot or fryer to a depth of about 3 inches (covering the calamari pieces when dropped). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter: it should sizzle and brown in about 45–60 seconds.

Coat and fry

Working in small batches to avoid lowering the oil temperature, dredge the squid rings and tentacles first in the dry mix, shaking off excess, then dip into the wet batter to coat. Gently lower into the hot oil with a slotted spoon or spider. Fry until golden and crisp, 1½–2 minutes per batch (depending on size). Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Lightly season with flaky salt while hot.

Keep warm

If making multiple batches, keep finished calamari warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while frying remaining batches.

While the oil heats or during the first frying batches, combine the sliced red and yellow bell peppers and sliced chili (if using) in a small bowl. Add rice vinegar, granulated sugar, salt, and olive oil. Toss well and let marinate for at least 5–10 minutes so the peppers soften slightly and develop a bright sweet-sour flavor. Taste and adjust sugar or vinegar to balance sweetness and acidity.

Just before serving, drain any excess marinade from the peppers so they don't make the calamari soggy. Set aside.

In a small bowl whisk together the prepared plum sauce, chili-garlic sauce, soy sauce, and lime (or lemon) juice. Add a teaspoon of water if the mixture is too thick for dipping. Taste and adjust heat or acidity to preference. Keep at room temperature for service.

Arrange the hot calamari in a single mound on a serving platter. Scatter the marinated sweet & sour peppers over and around the calamari, or serve the peppers on the side to preserve their texture.

Sprinkle the finely grated Parmesan evenly over the calamari so it lightly melts from the residual heat. Scatter chopped parsley and finish with a light pinch of fine sea salt or flaky salt.

Serve immediately with lemon wedges and the chili plum sauce on the side for dipping.