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Ingredients
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Calamari
Sweet Chili Sauce
Method
Calamari
- 1
Prepare the squid
If whole, separate tubes from tentacles. Rinse and pat dry. Slice tubes into 1/2-inch wide rings. Trim any cartilage and be sure tentacles are free of beaks. Pat all pieces very dry with paper towels — dryness is key for good crisping.
- 2
Marinate
In a medium bowl whisk together buttermilk and egg. Add squid rings and tentacles, toss to coat, and let sit 15–20 minutes in the refrigerator to tenderize and help coating adhere.
- 3
Make dry mix
In a shallow wide bowl or rimmed plate combine flour, cornstarch, cornmeal, kosher salt, black pepper, garlic powder, and smoked paprika. Whisk to blend and break any lumps.
- 4
Dredge
Working in batches, remove a portion of squid from the buttermilk, letting excess drip off (do not wipe). Dredge thoroughly in the dry mix, pressing gently so each piece is well coated. Shake off excess and place on a wire rack set over a sheet pan; keep coated pieces single-layered so coating doesn't steam.
- 5
Heat oil
Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 1 liter total for a 3–4 qt pot). Clip a deep-fry thermometer to the pot and heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with one coated piece — it should sizzle immediately and float to the surface.
- 6
Fry calamari
Fry coated squid in small batches (do not overcrowd) for 1.5–2 minutes per batch until golden and crisp. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan; this keeps them crunchy. If pieces vary in size, remove larger tentacles a bit earlier or later as needed. Maintain oil temperature between 340–360°F (170–182°C) by adjusting heat.
- 7
Finish and season
After frying all batches, give the calamari a light sprinkle of kosher salt while still hot. Toss gently with chopped parsley. Transfer to a serving platter and arrange lemon wedges alongside.
Sweet Chili Sauce
- 8
In a small bowl combine sweet chili sauce, rice vinegar, soy sauce, honey, lime juice, and sambal oelek or sriracha (if using). Whisk until smooth and well blended. Taste and adjust — add a little more vinegar if you want more tang, or more honey if you want sweeter. Chill briefly or serve at room temperature.
- 9
Place sauce in a small dipping bowl and serve alongside the hot calamari. The sauce can be made ahead and refrigerated for up to 5 days; bring to room temperature before serving for best flavor.
