Salt -n- Pepper Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Cut tubes into 1/2-inch rings if not already cut; leave tentacles whole. Excess surface moisture prevents the batter from adhering and will cause oil spattering.

Make batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp fine sea salt and 1 tsp freshly ground black pepper until evenly combined. Add the cold sparkling water in two additions, whisking gently until a slightly lumpy, thin batter forms — it should coat but not be thick; adjust with a tablespoon more water if too thick.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 2 inches (around 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float immediately without burning.

Batter and fry calamari

Working in small batches (3–4 oz squid per batch), toss squid pieces in a shallow bowl of extra flour (reserve 2 tbsp flour) to dry any remaining surface moisture, shake off excess, then dip into the batter to coat evenly. Carefully lower battered squid into the hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch for 1/2-inch rings and tentacles — do not overcrowd the pan. Remove with a slotted spoon to a wire rack set over a sheet tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Flash fry shishito peppers

When the final batch of calamari is nearly done, carefully add the shishito peppers to the hot oil and fry for 30–45 seconds until the skins blister and they blister and slightly char in spots. Remove with a slotted spoon and let drain on the same wire rack.

Crisp garlic and warm scallion whites

In a small skillet over medium heat, add 1 tbsp of the frying oil (or a drizzle of fresh oil). Add the thinly sliced garlic and the white parts of the scallions and sauté until fragrant and lightly golden, about 45–60 seconds. Remove from heat to avoid burning; the garlic will continue to crisp slightly in its residual heat.

Prepare finish sauce

In a small bowl whisk together the Thai sweet chili sauce, dark sweet soy (kecap manis), rice vinegar and sesame oil until smooth. Taste and adjust: add a touch more chili sauce for heat or more sweet soy for sweetness and color.

Toss calamari with sauce

Place the fried calamari and blanched shishito peppers in a large bowl or warm serving pan. Pour the finish sauce over while the fried items are still hot and gently toss to coat evenly. Add the crisped garlic and sliced scallion whites and toss just to combine so garlic remains crunchy.

Arrange the sauced calamari and peppers on a serving platter. Sprinkle the flaky finishing salt and 1/4 tsp ground black pepper evenly over the top. Garnish with the sliced green parts of the scallions and cilantro leaves, if using. Serve immediately with lime wedges for squeezing over the calamari.