Matcha Calamari Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles dry with paper towels. Cut tubes into 1/2-inch rings. Transfer to a bowl.

Season the calamari with 1 tsp kosher salt and 1/2 tsp black pepper, then pour the buttermilk over them. Stir to coat, cover, and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the breading adhere.

Mix dry breading

In a shallow wide bowl or rimmed baking sheet, whisk together the flour, cornstarch, 2 tbs matcha powder, panko (if using), baking powder, garlic powder, onion powder, 1 tsp kosher salt, and 1/4 tsp black pepper until evenly combined.

Set a wire rack over a baking sheet for drained fried calamari and a second shallow dish for discarded wetness. Have tongs ready.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 2–2.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and float immediately.

Bread and fry (work in batches)

Remove calamari from buttermilk, allowing excess to drip back into the bowl. Dredge pieces in the matcha breading, pressing gently so the coating adheres. Shake off excess. Fry calamari in small batches (about 6–8 rings/tentacles per batch, depending on pot size) for 1.5–2.5 minutes until golden and crisp. Do not overcrowd the oil — maintain 325–350°F. Use a slotted spoon to transfer fried calamari to the wire rack to drain. Repeat until all calamari are cooked.

If the oil temperature drops, allow it to return to 350°F before the next batch. Taste one piece; it should be crisp and just opaque inside. Keep cooked calamari warm in a low oven (200°F / 95°C) on the rack while finishing remaining batches.

Make the sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1.5 tbs Sriracha, 1 tsp matcha powder, 1 tbs lime juice, 1/2 tsp honey, 1/4 tsp toasted sesame oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust heat or sweetness: add more Sriracha for spice or a splash more lime for brightness.

Transfer sauce to a squeeze bottle or small serving bowl and refrigerate until ready to serve. The matcha in the sauce should be fully dissolved — if it clumps, whisk briskly or use a small mesh sieve to remove lumps.

Arrange the matcha calamari on a platter or individual plates. Lightly dust with the optional 1/2 tsp matcha powder for color contrast, garnish with sliced scallions, and serve with lime or lemon wedges on the side.

Serve immediately with the sriracha matcha cream sauce for dipping. Recommend plating: a small ramekin of sauce per 2–3 people and calamari piled beside it so it stays crisp.