Kona Calamari* Recipe

clean and cut

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole if small, or halve larger tentacles so pieces are uniform in size. Drying the squid well helps achieve a crispy coating.

season and set up dredge

In a large bowl whisk together flour, cornstarch, rice flour (if using), kosher salt, black pepper, and garlic powder. In a separate small bowl lightly whisk the egg white with the cold club soda (or cold water) until slightly frothy; do not overbeat. Combine the wet and dry by adding the wet mixture to the flour mixture and stir briefly until there are some lumps — you want a light, tempura-like batter that clings to the squid. If you prefer a completely dry dredge, skip the batter step and instead toss squid in the dry flour/cornstarch mixture directly.

heat oil

Pour 3–4 cups oil into a heavy-bottomed pot or deep fryer so it reaches about 2–3 inches up the side. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter — it should sizzle and float immediately.

batter and fry squid

Working in 2 small batches to avoid crowding, toss or dip squid rings and tentacles in the batter so they are lightly coated. Shake off excess and carefully lower into hot oil. Fry 1 to 1 1/2 minutes per batch until golden and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

fry peppers

Fry shishito and sweety drop peppers for 30–45 seconds until blistered and slightly blistered on the surface but still bright — they cook quickly. Remove and drain alongside the calamari. Sprinkle a small pinch of salt on the peppers immediately after frying.

In a small bowl combine Japanese mayonnaise, sriracha, sweet chili sauce (if using), soy sauce, mirin or rice vinegar, honey, shichimi togarashi (or smoked paprika), and lemon zest. Whisk until smooth and taste; adjust heat or sweetness by adding more sriracha or honey in 1/2 teaspoon increments. Chill briefly while you finish plating to let flavors meld.

Arrange fried calamari on a serving platter with blistered shishito and sweety drop peppers. Place the spicy motoyaki dipping sauce in a small bowl or ramekin in the center or on the side. Sprinkle chopped chives or scallion over the calamari, add lemon wedges, and serve immediately so the calamari remains crisp.