Thai-style Calamari Recipe

Prep the squid

Pat the cleaned squid tubes and tentacles thoroughly dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Drying the squid ensures a crispy coating.

Make the wet batter

In a medium bowl whisk the egg briefly, then add cold club soda (or ice water) and whisk to combine. The mixture should be frothy and cold — this helps a light, crisp coating.

Mix dry coating

In a shallow wide bowl or rimmed baking sheet combine all-purpose flour, rice flour, cornmeal (if using), salt, pepper, and garlic powder; mix until evenly distributed.

Coat the calamari

Working in batches to avoid crowding, toss a portion of the squid rings and tentacles into the wet batter to coat lightly, letting excess drip off for 5–10 seconds. Then transfer to the dry flour mixture and toss to coat evenly, pressing lightly so the dry mix adheres. Set coated pieces on a tray in a single layer while you heat oil.

Heat oil

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge pieces). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of coating: it should sizzle immediately and rise to the surface.

Fry calamari

Fry the coated calamari in small batches (do not overcrowd) for 1.5–2.5 minutes per batch until golden brown and crisp. Tentacles may cook slightly faster — remove when golden. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. For extra crispness, let drained calamari rest 1–2 minutes and return briefly to the oil (10–15 seconds) to finish if needed.

Season immediately

While still hot, sprinkle the calamari lightly with a pinch of salt and a little extra ground pepper if desired. This helps seasoning adhere.

Combine the half cup sweet chili sauce, rice vinegar, fresh lime juice, fish sauce, minced garlic, and sliced red chili (or red pepper flakes) in a small bowl. Stir until smooth and taste; adjust balance with more lime (acidity), fish sauce (umami/salt), or sweet chili (sweet/heat) as preferred.

Stir in the chopped cilantro and let the sauce sit at room temperature for 10–15 minutes to allow flavors to meld. Keep sauce at room temperature when serving alongside hot calamari.

Arrange the fried calamari on a platter or individual plates. Sprinkle with chopped cilantro leaves and sliced green onions. Serve immediately with lime wedges and the Thai sweet chili dipping sauce on the side.

Recommended serving: squeeze a lime wedge over the calamari just before eating to add brightness and cut the richness.