Kanaloa Calamari Recipe

Prep

Rinse cleaned calamari under cold water and pat dry with paper towels. Slice tubes into 1/2-inch rings if not already pre-cut; leave tentacles whole. Place calamari in a medium bowl.

Add kosher salt, black pepper, lemon juice, soy sauce, sesame oil, minced garlic and grated ginger to the bowl. Toss to coat evenly. Let marinate in the refrigerator for 15 to 20 minutes — no longer than 30 minutes to avoid texture changes.

Dry Mix

In a medium bowl whisk together all-purpose flour, cornstarch, rice flour (if using), baking powder, salt and white pepper until uniform.

Wet Mix

In a separate bowl lightly beat the egg, then whisk in cold sparkling water (keep the water very cold — you can even add a few ice cubes and remove them).

Combine: Pour the wet mix into the dry mix and stir very briefly; the batter should be lumpy and cold — do not overmix. If you want extra crunch, place panko in a shallow bowl for dredging after battering.

Heat Oil

Pour oil into a deep pot or Dutch oven to a depth of about 2–3 inches (about 1 liter). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles and browns in about 45 seconds.

Dredge & Fry: Working in small batches to avoid overcrowding, remove calamari from the marinade and let excess drip off. Dip each piece into the batter to coat, then optionally press into panko for extra texture. Gently lower into the hot oil with a slotted spoon or spider.

Fry for 1.5 to 2.5 minutes per batch until the coating is crisp and light golden. Tentacles typically cook slightly faster; remove when coating is golden and calamari is opaque and springy to the touch.

Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Sauce: If making the spicy aioli, whisk together mayonnaise, sriracha, lemon juice, minced garlic and soy sauce in a small bowl. Taste and adjust heat or acidity.

Serve: Arrange fried calamari on a platter. Sprinkle with chopped cilantro or green onion and a light dusting of furikake if using. Serve immediately with lemon wedges and the spicy aioli or tartar sauce on the side.

Notes: For the nicest texture, serve immediately while crisp. Leftovers can be briefly reheated in a 375°F (190°C) oven for 6–8 minutes but will never be as crisp as freshly fried.