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Ingredients
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Main Ingredients
For Sautéing (Optional)
Dipping Sauce
Method
Preparation
- 1
Clean the Squid
Begin by cleaning the sushi grade squid. Remove the head, innards, and the quill (a hard, plastic-like structure). Rinse the squid under cold water and slice the body into rings about 1/2 inch thick.
- 2
Prepare the Tempura Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water to the dry ingredients and whisk until you achieve a smooth batter.
Cooking
- 3
Heat the Oil
In a deep frying pan or a wok, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it bubbles and rises, it's ready.
- 4
Coat the Squid
Dip the squid rings into the tempura batter, ensuring they are fully coated. Shake off any excess batter before frying.
- 5
Fry the Calamari
Carefully place the coated squid rings into the hot oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the calamari and place them on paper towels to drain excess oil.
- 6
Dipping Sauce Preparation
- 7
Mix the Dipping Sauce
In a small bowl, combine the mayonnaise, sriracha sauce, and lemon juice. Stir well until the mixture is smooth and creamy. Adjust the spiciness by adding more sriracha if desired.
Serving
- 8
Plate and Serve
Serve the fried or sautéed calamari hot with lemon wedges on the side and the dipping sauce for a delicious treat.