Calamari Tempura Recipe

Prepare squid

If whole, rinse 1 lb squid tubes and tentacles under cold water. Pat dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole if small. Lightly season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep refrigerated while you prepare the batter.

Chill liquids

Place 1 cup ice-cold sparkling water (and optional 1/4 cup ice-cold beer if using) in a bowl with a few ice cubes to keep very cold. The batter must be cold for a light, crisp finish.

Combine dry ingredients

In a separate medium bowl, sift or whisk together 1 cup cake flour, 1/4 cup cornstarch, 1/4 cup rice flour (if using), 1/2 tsp baking powder, and 1/8 tsp baking soda. Keep this mixture cold or place bowl over another bowl with ice briefly.

Mix batter gently

Whisk 1 large lightly beaten egg into the cold liquid. Pour the liquid into the dry ingredients and stir just a few times with chopsticks or a fork — lumps are fine. Do not overmix; batter should be slightly lumpy and cold. If batter thickens, add up to 2 tbsp more cold sparkling water to adjust to a thin, coating consistency (like heavy cream).

Heat oil

Pour about 6 cups vegetable oil into a heavy pot or deep fryer. Heat to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small dollop of batter: it should sizzle and rise immediately without browning too fast.

Dust calamari

Place 1/2 cup all-purpose flour and 1/4 cup cornstarch on a plate and toss seasoned calamari rings and tentacles lightly to dust. Shake off excess — this helps batter adhere.

Batter and fry in batches

Working in small batches (4–6 pieces at a time depending on pot size), dip dusted calamari into batter, allowing excess to drip back into the bowl. Gently lower into hot oil using tongs. Fry 1.5–2.5 minutes until the batter is pale golden and crisp. Avoid overcrowding the pot to maintain temperature. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels for 30–60 seconds.

Second fry for extra crisp (optional)

For extra crispness, after all batches are fried and rested 2–3 minutes, return the pieces to 375°F (190°C) oil for 20–30 seconds to finish. Drain again briefly.

Finish

Immediately season the hot calamari lightly with an additional pinch of salt if desired. Transfer to a warm plate or platter. Garnish with 1 tbsp chopped parsley or shiso and serve with lemon wedges.

Make sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp mirin or light honey, 1/2 tsp toasted sesame oil, 1/2 tsp grated ginger, 1/2 tsp minced garlic, and 1 tsp Sriracha. Stir in 1 tsp lemon juice, 1 tbsp thinly sliced green onion, and season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or heat as desired. Chill until serving.

Arrange calamari on a platter, add lemon wedges, and serve immediately with the chilled house dipping sauce. Recommend serving hot and crisp for best texture.