Salt And Pepper Calamari Recipe

Prepare calamari

If using tubes, slice into 1/2-inch rings. Pat calamari very dry with paper towels to remove surface moisture; this ensures crisp frying.

Make the dry mix

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and freshly ground black pepper until evenly combined.

Heat oil

Pour neutral oil into a deep pot or Dutch oven to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture—if it sizzles and rises immediately, it's ready.

Coat and fry in batches

Working in small batches (to avoid crowding), toss a portion of the dried calamari rings in the flour/cornstarch mix until well coated. Shake off excess. Fry 2–3 minutes per batch, stirring gently, until golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep fried batches in a warm oven (200°F/95°C) while finishing remaining calamari.

Finish and season

While still hot, transfer drained calamari to a bowl and immediately sprinkle with the toasted Szechuan pepper and sea salt/black pepper seasoning (prepared in next section). Toss gently to distribute the seasoning so it adheres to the hot crust.

Serve

Squeeze lemon over the calamari just before serving and plate atop the arugula salad and jalapeño slices. Serve with kimchi aioli on the side.

Toast Szechuan peppercorns in a small dry skillet over medium heat, shaking the pan, until fragrant (about 1–2 minutes). Let cool slightly, then crush coarsely in a mortar and pestle or pulse briefly in a spice grinder. Combine the crushed Szechuan peppercorns with the fine sea salt and coarsely ground black pepper in a small bowl and set aside. This mixture will be tossed with the hot fried calamari so make sure it's ready before frying begins.

Combine mayonnaise, finely chopped kimchi (include about 1 tsp of kimchi juice for flavor), rice vinegar, sesame oil, minced garlic, and sriracha/gochujang (if using) in a small bowl. Whisk until smooth. Taste and adjust seasoning with 1/4 tsp salt or additional kimchi juice. Chill in refrigerator while preparing calamari. Serve 2–3 tablespoons per portion alongside the fried calamari.

In a small bowl, toss arugula with 1 tsp neutral oil and 1/2 tsp rice vinegar and a pinch of salt to lightly dress. Arrange dressed arugula on the serving plate, scatter thin jalapeño slices and sliced scallions over the arugula. When calamari is finished and tossed with the Szechuan seasoning, place calamari on top of the arugula bed. Garnish with lemon wedges alongside and serve immediately.