Rip Curl Calamari Recipe

Prepare squid

If not already prepared, rinse 1 lb squid under cold water. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole if small; pat pieces completely dry to ensure a crisp coating.

Make dredge

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 2 tablespoons fine cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly combined.

Make egg wash

In a separate bowl, beat 1 egg with 1/2 cup cold water until combined. This creates a thin batter that helps the dry mixture adhere and gives a crunchy texture.

Coat calamari

Working in batches of a handful, dip the dried squid rings and tentacles first into the egg wash, allowing excess to drip off, then transfer to the flour mixture and toss to coat evenly. Press the dry mix onto pieces so they are well coated. Place coated pieces on a wire rack and allow to rest for 5 minutes — this helps the coating adhere and crisp when fried.

Heat oil

In a heavy 10–12 inch skillet or Dutch oven, pour 3 cups neutral oil and heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of bread or batter — it should sizzle and brown in about 40–60 seconds.

Fry calamari

Fry the calamari in small batches so pieces have room and the oil temperature stays around 325–350°F. Cook rings and tentacles for 1 to 1 1/2 minutes per batch, or until golden and crisp. Remove with a slotted spoon or spider and transfer to a wire rack set over a sheet tray or to paper towels to drain. Immediately season lightly with a pinch of salt after frying.

Finish

Keep cooked calamari warm in a single layer in a warm oven (200°F / 95°C) while finishing remaining batches. Serve hot with lemon wedges and sprinkle with chopped cilantro if using.

Combine 1/2 cup Thai sweet chili sauce, 1 tablespoon rice vinegar, 1/2 teaspoon soy sauce, 1 teaspoon fresh lime juice, 1/2 teaspoon minced fresh red chili or 1/2 teaspoon red pepper flakes (optional), and 1/2 teaspoon minced garlic in a small bowl. Whisk until smooth and taste: adjust acidity with more lime or vinegar, sweetness with a touch of sugar or more chili sauce, or saltiness with an extra dash of soy sauce. Chill briefly or serve at room temperature alongside the calamari.