Sotong Goreng (fried Calamari) Recipe

Prepare calamari

If not pre-cleaned, clean 1 lb calamari: remove head, innards and cartilage; peel skin if desired; separate tentacles. Pat dry very well with paper towels. Cut tubes into 1/2-inch rings.

Marinate

Grate or finely mince 3 cloves garlic. In a bowl, combine calamari rings and tentacles with 2 tbsp lime juice, 1 tsp light soy sauce, 3 cloves minced garlic, 1 tsp salt, and 1 tsp black pepper. Toss to coat and let sit 10 minutes while you prepare dredge and vegetables (do not marinate longer than 20 minutes to avoid toughening).

In a shallow bowl or pie plate, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp ground turmeric, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, and 1/2 tsp baking powder. Taste a tiny pinch and adjust salt if desired (the marinade already has salt).

If using the optional egg white: lightly beat 1 egg white in a separate bowl. Dredging method: dip marinated calamari briefly in egg white (or directly into dredge if skipping egg) then into the flour mixture, shaking off excess. Work in batches so pieces remain separated and the coating stays dry and crisp.

Prepare vegetables while oil heats: thinly slice 1/2 cup onion, cut 1/2 cup red bell pepper and 1/2 cup green bell pepper into 1/4-inch strips. Finely chop 1 fresh red chili (remove seeds if you prefer milder heat). Roughly chop 1/4 cup fresh cilantro leaves and mince 2 cloves garlic for the quick toss.

These vegetables will be quickly stir-fried after the calamari is fried to add aroma and texture; they should be ready to go beside the fryer.

Heat 2 cups neutral oil in a heavy-bottomed skillet or a deep frying pot over medium-high heat 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 rise to the surface immediately.

Fry calamari in batches: add a single layer of coated calamari rings and tentacles to the hot oil (avoid overcrowding). Fry 1 to 1 1/2 minutes, until golden and puffed. Turn as needed. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on several layers of paper towels. Immediately season lightly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper while hot.

Keep earlier batches warm in a low oven (200°F / 95°C) on the rack while you finish frying remaining batches so everything is crisp when served.

When all calamari is fried, wipe out excess oil from a large skillet leaving about 1 tbsp oil. Heat over medium. Add the minced 2 garlic cloves and sliced onions; sauté 30–45 seconds until fragrant. Add bell pepper strips and chopped chili; stir-fry 45–60 seconds — you want them softened but still bright. Toss in the fried calamari and chopped cilantro; stir quickly just to combine and warm through (20–30 seconds). Taste and adjust with an extra squeeze of lime or a pinch more salt if needed.

Transfer to a serving plate, garnish with lime wedges. Serve immediately so the calamari stays crisp.