Crispy Calamari Recipe

Prepare Calamari

Pat the cleaned calamari dry with paper towels. Slice tubes into 1/2-inch rings if whole; leave tentacles whole. Place in a bowl and lightly season with 1/2 teaspoon kosher salt and a pinch of black pepper.

Prep Vegetables

Thinly slice the jalapeño (remove seeds if you prefer less heat) and the red and yellow bell peppers into 1/4-inch strips. Pat slices dry so excess moisture won't weaken the batter.

Make Batter

In a medium bowl combine cornstarch, 2 tablespoons all-purpose flour, cornmeal, baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add cold sparkling water gradually and whisk just until combined — a few small lumps are fine. Add 4 ice cubes to the bowl or place the bowl over a larger bowl filled with ice to keep batter very cold (cold batter yields a crisper crust).

Dredge and Batter

Lightly dust the calamari and sliced peppers/jalapeños with the remaining 1 tablespoon all-purpose flour to help the batter adhere. Working in batches, dip a handful of calamari rings/tentacles and a few pepper/jalapeño slices into the cold batter, letting excess drip off.

Heat Oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 1.5 cups for a small pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter—bubbles should form and the batter should sizzle immediately and rise to the surface.

Fry

Fry calamari and vegetables in small batches (do not overcrowd) for 1.5–2 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Immediately season with 1/4 teaspoon kosher salt per batch while still hot. Keep finished batches on a sheet pan in a warm oven (200°F / 95°C) to maintain crispness while you finish remaining batches.

Finish

Once all batches are fried, give everything a quick toss to mix calamari, jalapeños, and bell peppers. Serve hot with lemon wedges alongside the two sauces.

In a small bowl combine mayonnaise, sour cream, ancho chile powder, minced chipotle in adobo, lime juice, honey, minced garlic, smoked paprika, and 1/4 teaspoon kosher salt. Whisk until smooth and taste; adjust seasoning with additional lime or salt if needed. Refrigerate at least 15 minutes to let flavors meld. Serve chilled or at room temperature alongside the calamari.

In a small saucepan heat 1 tablespoon olive oil over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, dried oregano, red pepper flakes, sugar (if using), 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes to thicken slightly and meld flavors. Taste and adjust salt or sugar. Keep warm until serving.