Fried Salt & Pepperberry Corner Inlet Calamari Recipe

Prepare calamari

If using whole calamari, clean and separate tubes into 1/2-inch rings and reserve small tentacles. Pat dry very well with paper towels. Moisture prevents crisping.

Make the dry mix

In a shallow bowl or rimmed tray, whisk together cornstarch, flour, baking powder, 1 tsp fine sea salt, crushed black pepper, ground pepperberry, garlic powder and smoked paprika until evenly combined.

Optional light batter adhesive

If using the optional egg-white glaze, lightly whisk the egg white with the 1/2 cup ice water until slightly foamy. This creates a very thin adhesive that helps the dry mix cling for a light, papery crust. Keep it cold in the refrigerator until ready to use.

Dredge calamari

Working in one layer, toss calamari pieces in the dry mix to coat thoroughly. For an extra-crisp finish, dip each piece briefly into the egg-white/ice-water mixture (or just splash with ice water) then immediately return to the dry mix for a second coating. Shake off excess.

Heat the oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or wok to a depth of about 1-1.5 inches (enough to shallow-deep fry). Heat over medium-high until the oil reaches 180°C (355°F). If you don't have a thermometer, test with a small pinch of the dry mix — it should sizzle and rise to the surface quickly without browning instantly.

Fry in batches

Fry calamari in small batches (do not overcrowd) for 1 to 1.5 minutes per batch, until the coating is crisp and pale golden. Tentacles may brown slightly faster; remove them as soon as they are crisp. Use a slotted spoon or mesh skimmer to transfer to a paper-towel-lined tray.

Double-fry for extra crispness (optional)

For an ultra-crisp finish, let the first fried batches rest for 1–2 minutes, then return them to hot oil for a quick 20–30 second re-fry until golden. Drain again on paper towels.

Season while hot

Immediately sprinkle the fried calamari with the finishing 1/2 tsp sea salt, 1/4 tsp extra cracked black pepper and the remaining 1/2 tsp ground pepperberry while they are still hot so the seasoning adheres.

Plate and garnish

Arrange calamari on a warm platter over micro-herbs or baby salad leaves if using. Scatter chopped parsley on top and serve with lemon wedges on the side.

Make aioli

In a small bowl, whisk together mayonnaise, lemon juice, grated garlic, ground pepperberry (or cracked pepper) and salt. Stir in 1 tsp olive oil if you prefer a looser consistency. Taste and adjust seasoning.

Serve aioli chilled or at room temperature alongside the hot calamari for dipping.