Golden Calamari Recipe

Prepare calamari

If using whole tubes, rinse and pat dry with paper towels. Slice tubes into 1/2-inch rings or 1/2-inch thick strips for 'slices.' Place calamari in a bowl, pat dry again to remove surface moisture. Lightly toss with the 2 tablespoons extra cornstarch until evenly coated; shake off excess. Season very lightly with 1/4 tsp of the fine salt.

Make the chilled batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon fine salt and 1/2 teaspoon white pepper. Add cold sparkling water (about 3/4 cup) in a steady stream while whisking until a smooth, slightly thick batter forms. Batter should cling to the back of a spoon but still be pourable. Keep the bowl over an ice bath or nestle a few ice cubes around the bowl to keep batter very cold (this yields a crisp, golden crust).

Heat oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of about 2–3 inches (approx. 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float to the surface immediately, turning golden in about 30–45 seconds.

Batter and fry (first fry)

Working in small batches (do not overcrowd), dip a handful of the dusted calamari into the chilled batter, letting excess drip off briefly. Carefully lower into hot oil with a slotted spoon or spider. Fry for about 45–60 seconds, until pale golden and the calamari begins to set but not deeply browned. Remove to a wire rack or paper towel-lined tray to drain. Repeat until all calamari is cooked. Maintain oil temperature between batches (350°F/175°C).

Rest and second fry (for crispness)

Let the first-fried calamari rest for 1–2 minutes (this helps create an airy crust). Return oil to temperature if it has cooled. Working quickly, fry the calamari a second time in small batches for 30–45 seconds or until deep golden and extra crisp. Remove to a wire rack; immediately season with remaining 3/4 tsp salt to taste. Keep warm in a low oven (200°F/95°C) on a rack while finishing remaining batches.

Serve

Arrange golden calamari on a platter lined with paper towels or a wire rack. Garnish with chopped cilantro/parsley and lemon wedges. Serve hot with sweet & sour sauce for dipping.

Combine sugar, rice vinegar, ketchup, pineapple juice, and soy sauce in a small saucepan and stir to combine.

Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves. Taste and adjust: if too tart, add a touch more sugar; if too sweet, add a splash more vinegar.

Mix 1 tablespoon cornstarch with 2 tablespoons water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook and stir for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Add pineapple chunks and red pepper flakes if using, and simmer 30 seconds more.

Remove from heat and season with 1/4 tsp salt. Let cool slightly; sauce will thicken a bit more as it cools. Transfer to a serving bowl alongside the calamari.

Taste one piece of calamari and adjust salt if needed. Sprinkle the chopped cilantro/parsley over the calamari platter and serve immediately with lemon wedges and the sweet & sour sauce.