Fried Calamari Recipe

Prepare and season

Pat calamari rings and tentacles dry with paper towels. Place in a bowl and season with 1 tsp salt and 1/2 tsp black pepper. Squeeze half of the lemon over the calamari and toss. Let sit while you make the batter (5–10 minutes).

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp white pepper. In a separate small bowl lightly beat 1 egg with 3/4 cup cold water. Pour the egg-water into the dry mix and whisk briefly until just combined; do not overmix — a few small lumps are fine. The batter should be fairly thin but cling to the calamari; if too thick, add up to 1 tbs cold water.

Coat calamari

Heat oil for frying (see Frying section). Working in small batches, dip seasoned calamari pieces into the batter, allowing excess to drip off, then carefully lower into hot oil. Do not overcrowd the fryer or pan.

Heat neutral frying oil in a deep heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises to the surface quickly. Fry calamari in batches for 1.5–2.5 minutes per batch, until the coating is golden and crisp. Use a slotted spoon or spider to remove; drain on a wire rack set over a baking sheet or on paper towels. If the oil temperature drops, wait for it to return to ~350°F before frying the next batch.

Optional second fry for extra crispness: after initial frying, let pieces rest 1–2 minutes and return to oil at 375°F (190°C) for 30–45 seconds until deeply golden. Drain again.

While frying remaining batches, keep cooked calamari warm in a single layer on the rack in a low oven (200°F / 95°C).

Thinly slice scallions on the bias into 1/4-inch pieces; seed and julienne the red bell pepper into thin strips. In a small skillet over medium heat add 1 tbs neutral oil and warm for about 15–20 seconds. Add the red bell pepper and sauté for 30–45 seconds until just softened, then add the scallions and 1/4 tsp salt and toss for another 15–20 seconds — just to wilt slightly and release aroma. Remove from heat and set aside.

Alternatively, use the scallions and red bell pepper raw as a crisp, colorful garnish if you prefer a fresher texture.

In a small bowl combine 1/2 cup plum jam or sauce, 1 tsp grated fresh ginger, 1 tbs rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1/4 tsp red pepper flakes. Whisk until smooth. If the sauce is too thick for dipping, thin with up to 1 tbs water until you reach desired consistency. Taste and adjust: more vinegar for brightness, more soy for saltiness, or more ginger for spice. Keep at room temperature until serving.

Arrange fried calamari on a platter. Scatter the sautéed (or raw) scallions and red bell pepper over the top. Serve immediately with the ginger plum sauce on the side and the remaining lemon half cut into wedges for squeezing. Recommend serving hot for best texture.