Redd's Fried Calamari Recipe
Served with spicy chili peppers and Asian glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Spicy Chili Peppers
Asian Glaze
Method
Preparing the Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Marinate in Buttermilk
Place the calamari rings in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes.
- 3
Mix Dry Ingredients
In a separate bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder.
Frying the Calamari
- 4
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Calamari
Remove the calamari from the buttermilk and allow the excess to drip off. Dredge each piece in the flour mixture until well coated.
- 6
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Preparing the Spicy Chili Peppers
- 7
- 8
Add Chili Peppers
Add the fresh chili peppers and salt. Sauté for an additional 5 minutes until the peppers are tender.
Making the Asian Glaze
- 9
Combine Ingredients
In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water.
- 10
Heat and Thicken
Heat the mixture over medium heat, stirring constantly until it thickens. Remove from heat.
Serving
- 11
Serve the Dish
Arrange the fried calamari on a serving plate, top with sautéed chili peppers, and drizzle with the Asian glaze before serving.
