Deep Fried + Sweet & Sour Peppers + Parmesan + Lemon + Chili Plum Sauce

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.

Prepare squid

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 dry mix

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.

Make wet batter

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.

Heat oil

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.

Coat and fry

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.

Keep warm

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.

fresh squid tubes and tentacles, cleaned

all-purpose flour

cornstarch

fine cornmeal (optional for extra crunch)

baking powder

salt

black pepper, freshly ground

garlic powder

cold sparkling water

egg white (large)

neutral oil for deep frying (vegetable, canola, or peanut)

red bell pepper, seeded and thinly sliced

yellow bell pepper, seeded and thinly sliced

red Fresno or Thai chili, thinly sliced (optional, for heat)

rice vinegar

granulated sugar

extra-virgin olive oil

prepared plum sauce (store-bought or homemade)

chili-garlic sauce (Sriracha or Asian chili paste)

soy sauce

lime juice or lemon juice

water (to thin, if needed)

fresh lemon wedges

Parmesan cheese, finely grated (preferably Parmigiano-Reggiano)

fresh flat-leaf parsley, chopped

fine sea salt or flaky salt

Calamari*

Make Calamari* Recipe in just 40m. Deep Fried + Sweet & Sour Peppers + Parmesan + Lemon + Chili Plum Sauce

Calamari* Recipe

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