CRISPY CALAMARI Recipe

Rinse and trim

Rinse the calamari under cold water and pat dry with paper towels. If not pre-cut, slice tubes into 1/2-inch rings and reserve tentacles. Trim any tough cartilage.

Place calamari in a bowl with buttermilk, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss to coat and refrigerate for 20–30 minutes. (Buttermilk tenderizes and helps coating adhere.)

While calamari soaks, combine all coating ingredients in a shallow bowl or wide plate: all-purpose flour, cornstarch, rice flour, baking powder, paprika, garlic powder, white/black pepper, and 1 tsp salt. Whisk thoroughly to break up any lumps.

Set up a dredging station: one bowl with drained calamari (discard buttermilk), one plate with the dry coating. Shake off excess moisture from calamari, then toss rings and tentacles in the dry mix until well coated. Press gently so the coating adheres; shake off excess.

Pour neutral oil into a medium, deep skillet or Dutch oven to a depth of about 1–1.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and rise immediately.

Fry the calamari in small batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, stirring gently; cook until golden brown and crisp. Overcooking will make calamari tough. Maintain oil temperature between 325–350°F by adjusting heat.

Use a slotted spoon to transfer cooked calamari to a wire rack or paper towel–lined tray to drain. Immediately season lightly with a pinch of salt. Keep finished batches in a warm oven (200°F / 95°C) on a baking sheet if frying remaining batches so they stay crisp.

Prepare ingredients: roughly chop red Thai chiles (remove seeds for less heat if desired) and garlic. In a small blender or mortar and pestle, combine chiles, garlic, rice vinegar, water, brown sugar, fish sauce, lime juice, 1/4 tsp salt, and 1/2 tsp neutral oil. Purée until mostly smooth.

Taste and adjust balance: more sugar to sweeten, more vinegar or lime to brighten, or more fish sauce to deepen umami. If you prefer a slightly thicker glaze, transfer mixture to a small saucepan and bring to a low simmer. Stir a slurry of 1/2 tsp cornstarch with 1/2 tsp water and whisk into sauce; simmer gently 1–2 minutes until slightly thickened. Cool to room temperature.

Place fried calamari on a serving platter. Spoon a small bowl of Thai chili sauce alongside for dipping and drizzle a little sauce over some of the calamari if desired. Garnish with chopped cilantro, sliced scallions, and lemon wedges. Serve immediately while hot and crisp.