Calamari Recipe

Prepare the calamari

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim any excess cartilage. Drying thoroughly helps the batter adhere and prevents oil splatter.

Make the dry mix

In a large bowl, whisk together cornstarch (1 cup), all-purpose flour (3 tbs), cornmeal (1/4 cup) if using, baking powder (1/2 tsp), kosher salt (1 tsp), black pepper (1/2 tsp), garlic powder (1/2 tsp), and paprika (1/2 tsp) until evenly combined.

Combine batter

In a separate bowl, lightly beat the egg white. Add cold club soda (1 cup) to the egg white and stir gently. Pour the wet mixture into the dry ingredients and whisk briefly until just combined; some small lumps are okay. The batter should be a slightly thick, light coating — add a splash more soda or a tablespoon of water if too thick, or a tablespoon more dry mix if too thin. Keep the batter cold by placing the bowl over an ice bath while you heat the oil.

Heat the oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 1 L). Heat the oil to 350–360°F (175–182°C). Use a thermometer for accuracy. Maintaining temperature prevents greasy calamari.

Batter and fry

Working in small batches (do not overcrowd), dredge a handful of dry calamari rings briefly in a small amount of extra cornstarch or flour (this helps batter stick), then dip into the cold batter, letting excess drip off. Carefully lower into hot oil. Fry for 1.5–2.5 minutes, turning once, until the coating is crisp and pale golden. Overcooking squid makes it rubbery; small pieces cook quickly.

Drain and finish

Use a slotted spoon or spider to remove calamari to a wire rack set over a sheet pan or to paper towels to drain briefly. Immediately season with flaky salt (about 1/2 tsp total across batches) and a touch of freshly ground pepper. Sprinkle with chopped parsley if using. Keep cooked calamari warm in a 200°F (95°C) oven on a rack while you fry remaining batches.

Serve

Arrange calamari on a platter with lemon wedges. Serve hot with the signature sweet peanut sauce for dipping.

Whisk together creamy peanut butter (1/2 cup), hoisin sauce (2 tbs), soy sauce (1 tbs), rice vinegar (1 tsp), honey (1 tbs), sesame oil (1/2 tsp), lime juice (1 tsp), minced garlic (1 tsp), and red pepper flakes or sriracha (1/4 tsp) in a small bowl. Add 1–2 tablespoons of water, one tablespoon at a time, and whisk until the sauce reaches a smooth, pourable consistency. Taste and adjust: more honey for sweetness, more soy for saltiness, or more lime for acidity.

If preferred warm, gently heat the sauce in a small saucepan over low heat, stirring constantly until glossy and slightly thinned (30–60 seconds). Do not boil. Transfer to a dipping bowl.