Calamari Recipe

Prepare squid

Pat the cleaned squid rings and tentacles dry with paper towels. Remove excess moisture—this helps the coating adhere and prevents oil splatter.

Make dry mix

In a wide shallow bowl or tray, whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, 1 teaspoon of the salt, black pepper, and garlic powder until evenly combined.

Make batter

In a separate bowl, whisk the egg briefly, then add the cold sparkling or ice water. Pour the wet mixture into the dry mix and stir briefly—batter should be slightly lumpy and thick enough to coat but still runny. If too thick, add up to 1-2 tsp additional cold water.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3 inches (enough to fully submerge the calamari). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily without browning immediately.

Coat and fry (small batches)

Season the squid lightly with the remaining 1/2 tsp salt. Working in small batches to avoid overcrowding, toss pieces into the batter to coat, letting excess drip off for 5–10 seconds. Carefully lower into the hot oil using a slotted spoon or spider. Fry until golden and crisp, about 1.5–2.5 minutes per batch depending on size; tentacles may need slightly longer. Do not overcook—squid should be tender, not rubbery.

Drain and keep warm

Remove fried calamari with a slotted spoon to a wire rack set over a sheet pan or paper towels to drain. Lightly salt immediately to taste. If frying multiple batches, keep finished calamari in a 200°F (95°C) oven for a few minutes to maintain crispness while remaining warm.

In a small bowl, combine the mayonnaise, sriracha, chili garlic sauce, lemon juice, soy sauce, sesame oil, grated garlic, and honey or mirin. Whisk until smooth and taste — adjust heat or acidity as needed. If the aioli is too thick for drizzling, whisk in up to 1 teaspoon cold water to reach desired consistency. Chill until serving.

To plate, place a mound of freshly fried calamari on a serving plate. Spoon or drizzle dynamite aioli over the calamari (or serve aioli alongside for dipping). Evenly scatter masago across the top so it adheres to the warm aioli and calamari. Finish with sliced scallions and a light sprinkle of shredded nori or furikake if using. Serve immediately with lemon wedges.