Coconut Calamari Recipe

Prepare squid

Pat the cleaned squid rings and tentacles very dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp fresh lime juice. Let sit 5–10 minutes while you prepare the batter to remove excess moisture and lightly season.

Make dry mix

In a shallow bowl or wide plate, combine 3 tbs all-purpose flour, 1/2 cup cornstarch, 1/2 cup unsweetened shredded coconut, 3/4 cup panko breadcrumbs, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 3/4 tsp fine sea salt, and 1/2 tsp granulated sugar. Stir thoroughly so the shredded coconut and panko are evenly distributed.

Make wet batter

In a separate bowl whisk together 1 beaten large egg and 3 tbs cold sparkling water until just combined. The mixture should be slightly thick but pourable — add another teaspoon of sparkling water if too stiff. Keep it cold by setting the bowl over another bowl with ice if your kitchen is warm.

Coat calamari

Working in batches of about 6–8 pieces to avoid crowding, dredge each squid piece first in the dry mix (shake off excess), then dip into the wet batter, and finally press into the dry coconut-panko mixture to form an even, textured coating. Place coated pieces on a wire rack set over a sheet tray. Repeat until all calamari are coated. Return any unused dry mix to a shallow plate for additional coating as needed.

Heat oil

Pour 4 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of 2–3 inches. Clip on a deep-fry thermometer and heat the oil to 350°F (175°C). Maintain this temperature; if cooking larger batches drop to 340°F and allow to return to 350°F between batches.

Fry calamari

Carefully lower coated calamari into the hot oil in a single layer without overcrowding. Fry for 1.5–2 minutes, turning once with a slotted spoon or spider, until the coating is golden brown and crisp. Smaller rings may cook in 1 minute; watch closely to avoid overcooking the squid, which becomes rubbery when overdone.

Drain and rest

Using a slotted spoon, transfer fried calamari to a wire rack or paper towel-lined sheet tray. Lightly season with a pinch of fine sea salt while still hot. Allow to rest 1–2 minutes; the crust will crisp further as it cools slightly.

While frying, whisk together 1/2 cup mayonnaise, 2 tbsp unsweetened coconut milk, 1 tbsp lime juice, 1 tsp honey, 1 tsp rice vinegar, 1/2 tsp sriracha (optional), 1 tbsp finely chopped cilantro, and 1/4 tsp salt in a small bowl. Taste and adjust balance — add a little more lime for acidity, honey for sweetness, or sriracha for heat. Chill briefly or serve immediately.

Arrange the coconut calamari on a platter with lime wedges and a bowl of the coconut-lime dipping sauce. Sprinkle chopped fresh cilantro over the calamari. Serve immediately so the coating stays crisp.