Kona Calamari* Recipe

Prep calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings if not pre-cut. Transfer to a bowl and toss with buttermilk, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Refrigerate to marinate for 20–30 minutes (this tenderizes and helps coating adhere).

Make dredge

While calamari marinates, whisk together flour, cornstarch, paprika, garlic powder, remaining 1/2 tsp kosher salt, and remaining 1/2 tsp black pepper in a shallow bowl. Stir in semolina (or panko) to add texture.

Heat oil

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2 inches and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle and float immediately.

Dredge and fry

Working in small batches (to avoid crowding), remove calamari from buttermilk, letting excess drip off. Dredge pieces thoroughly in the flour mix, pressing lightly to make sure coating adheres. Shake off excess. Fry batches for 1.5–2 minutes until golden and crisp; tentacles may take slightly less time. Use a slotted spoon or spider to transfer cooked calamari to a wire rack set over a baking sheet to drain and stay crisp. Immediately season with a light sprinkle of salt.

Keep warm

If cooking multiple batches, keep finished calamari in a 200°F (95°C) oven on the rack to keep warm and crisp while finishing the rest.

Toss shishito and sweety drop peppers with 2 tbs olive oil and 1/2 tsp sea salt in a bowl until evenly coated.

Heat a large cast-iron skillet or grill pan over high heat until smoking lightly. Add peppers in a single layer and cook, turning occasionally, until blistered and charred in spots, about 5–7 minutes. Remove to a plate. Serve whole alongside calamari so guests can pop them; they are mild with occasional spicy ones.

Whisk together Japanese mayonnaise, sriracha, white miso paste, soy sauce, rice vinegar, mirin, honey, toasted sesame oil, and lemon juice in a small bowl until smooth and glossy. Taste and adjust heat or sweetness as desired. Transfer to a small serving bowl and sprinkle with shichimi togarashi if using.

Arrange a mound of calamari on a platter with blistered shishito and sweety drop peppers alongside. Place the spicy motoyaki sauce in a small bowl for dipping. Garnish calamari with chopped chives/scallions and toasted sesame seeds. Serve immediately with lemon wedges.