Calamari Fritter Recipe

Prepare the squid

Rinse the squid under cold water, pat dry with paper towels. If not already prepped, remove innards and quill, separate tubes from tentacles. Slice tubes into 1/2-inch (1–1.5 cm) rings and pat completely dry to ensure a crisp fry.

Make the dry mix

In a large bowl whisk together all-purpose flour, cornstarch, rice flour, semolina (if using), baking powder, salt, white pepper, garlic powder and paprika until evenly combined.

Wet batter & combine

In a separate bowl whisk the lightly beaten egg with the ice-cold sparkling water. Pour the wet mixture into the dry mix and stir briefly to create a slightly lumpy, thick batter — it should cling to the squid but not be overly runny. Adjust with an extra tablespoon of sparkling water if too thick.

Coat the calamari

Toss the dried calamari rings and tentacles in the batter until well coated. Let excess drip off for 20–30 seconds. For extra crispness, dredge the battered pieces lightly in a tablespoon of extra cornstarch before frying.

Heat the oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 3 inches (7–8 cm). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if oil is too cool the fritters will absorb oil, too hot they will brown too quickly.

Fry in batches

Carefully lower small batches (6–8 pieces) into the hot oil, avoid overcrowding. Fry for 1.5–2.5 minutes, turning once, until golden and crisp. Tentacles may brown slightly faster — remove when crisp. Use a slotted spoon to transfer to a wire rack set over a baking tray or paper towels to drain. Season immediately with a pinch of fine sea salt.

Keep warm

If making multiple batches, keep finished fritters loosely tented in a 200°F (95°C) oven on the wire rack to stay crisp while you finish frying the rest.

While the calamari is frying, combine sliced bird's eye and green chillies, fine sea salt, black pepper, chopped coriander (if using) and lime juice in a small bowl. Toss gently and let sit for a minute so the salt draws out a bit of moisture and mellows the chillies.

When a batch of fritters is drained and still hot, place them in a large bowl, add about half of the chilli mixture and toss quickly so the warm fritters pick up the aromatic heat and salt. Taste and add more of the chilli mixture if desired. The thinly sliced fresh chillies provide a bright, spicy contrast to the crisp fritters.

Whisk together mayonnaise, Sriracha, lime juice, honey and minced garlic until smooth. Season with a pinch of salt to taste. Adjust heat by adding more or less Sriracha. Chill in the refrigerator for at least 10 minutes so flavors meld; can be made ahead and kept refrigerated for up to 3 days.

Arrange the tossed calamari fritters on a serving platter. Spoon a small ramekin of Sriracha mayonnaise on the side. Garnish with lemon or lime wedges and parsley/coriander sprigs. Serve immediately while hot and crisp.

Suggested accompaniments: a crisp salad or steamed rice for a more substantial dish.