Calamari Tempura Recipe

Prepare and dry

Pat the cleaned squid rings very dry with paper towels. Removing surface moisture ensures the batter adheres and stays crisp.

Lightly season the rings with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, tossing to coat evenly.

Dust the seasoned rings with 1/4 cup all-purpose flour, shaking off excess. This light dusting helps the batter cling and prevents sogginess.

Start with very cold ingredients: place the 1 cup sparkling (or iced) water and the lightly beaten egg in a bowl over ice or keep them chilled. Cold liquid preserves batter lightness.

In a separate medium bowl whisk together 3/4 cup cake flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/4 tsp salt until homogenous.

Make the batter just before frying. Quickly pour the cold liquid into the dry mix and fold gently with chopsticks or a fork. Do not overmix — a few small lumps are fine. The batter should be thin, slightly more watery than pancake batter. If it looks too thick, add a tablespoon of ice water.

Keep the batter bowl over a bed of ice or add 2–3 ice cubes to keep it icy cold while frying. Cold batter yields a crispier texture.

Heat 3 cups neutral oil in a heavy-bottomed pot or deep fryer to 350–360°F (175–182°C). Use a thermometer for accuracy. If you don't have one, test by dropping a small bit of batter: it should sizzle and rise immediately.

Working in small batches (4–6 rings at a time, do not overcrowd), dip each floured calamari ring into the chilled batter, allowing excess to drip off briefly.

Carefully lower the battered rings into the hot oil. Fry until pale golden and crisp, about 1.5–2 minutes per batch. Turn the rings gently if needed for even color.

Use a slotted spoon or spider to remove the calamari and drain on a wire rack set over a baking sheet or on paper towels. Immediately season lightly with a pinch of salt while still hot to enhance flavor.

Repeat with remaining rings, maintaining oil temperature between batches. If oil temperature drops, allow it to recover before adding the next batch.

Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp mirin (or honey), 1/2 tsp sesame oil, 1 tbs finely sliced scallion and 1/2 tsp grated ginger until combined. Taste and adjust balance (add more vinegar for tang or a touch more mirin/honey for sweetness).

Serve the sauce in small bowls alongside the hot calamari with lemon wedges for squeezing.