Crispy Calamari Recipe

Pat dry the cleaned calamari rings with paper towels to remove excess moisture.

In a large bowl, whisk together the dry ingredients: flour, cornstarch, rice flour, baking powder, salt, pepper, paprika, and cayenne.

In another bowl, whisk the egg with ice-cold beer or sparkling water until foamy.

Heat neutral frying oil in a deep pot to 375°F (190°C).

Dip calamari rings in the wet batter, shake off excess, then dredge in the dry mixture until fully coated.

Fry calamari in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and season lightly with salt.

Serve immediately with the pickled peppers and spicy tartare sauce.

Slice red and yellow peppers into thin strips.

In a small saucepan, combine vinegar, water, sugar, salt, and red pepper flakes; bring to a simmer until sugar dissolves.

Pour hot pickling liquid over the peppers in a jar or bowl. Let cool to room temperature, then refrigerate for at least 20 minutes before serving.

In a bowl, whisk together mayonnaise, chopped cornichons, shallot, Dijon mustard, lemon juice, hot sauce, capers (if using), salt, and pepper until smooth.

Chill the sauce for at least 15 minutes to let flavors meld. Taste and adjust seasoning as needed.