Calamari Crunch Recipe
Crispy calamari rings wok tossed with Chef's chili seasoning.
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
Chef's Chili Seasoning
For Serving
Method
Preparation of Calamari
- 1
Clean and Prepare Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. Ensure they are completely dry to achieve maximum crispiness.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well until fully combined.
Frying Calamari
- 3
Heat the Oil
In a deep wok or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Calamari
Dredge the calamari rings in the flour mixture, ensuring each ring is evenly coated. Shake off any excess flour.
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches. Fry them for about 2-3 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan.
- 6
Drain and Season
Using a slotted spoon, remove the calamari from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batches.
Chef's Chili Seasoning and Serving
- 7
Prepare the Chili Seasoning
In a small bowl, mix together the chili powder, cayenne pepper, oregano, onion powder, and lemon zest.
- 8
Toss Calamari with Seasoning
Once all calamari rings are fried and drained, transfer them to a large mixing bowl. Sprinkle the chili seasoning over the calamari and toss gently to coat evenly.
- 9
Serve
Plate the calamari and serve with lemon wedges and your choice of dipping sauce on the side.
