Salt & Pepper Calamari Recipe

Slice and dry

Pat the cleaned squid tubes and tentacles very dry with paper towels. Trim tubes into 1/2-inch thick rings and leave tentacles whole. Excess moisture prevents the coating from adhering and causes oil splatter.

Season the cut squid lightly with 1 tsp salt and 1 tsp white pepper. Toss to distribute evenly and let rest 5 minutes while you prepare the batter. This pre-seasoning flavors the interior.

In a medium bowl, whisk together 1 cup cornstarch, 1/2 cup all-purpose flour, and 1/2 tsp baking powder until homogenous. This blend yields a crisp, light crust typical of salt & pepper style.

In a separate small bowl, lightly beat 1 egg white until frothy. Stir in 3/4 cup very cold beer or sparkling water. Fold the liquid mixture into the dry ingredients to create a lumpy batter — do not overmix. The batter should be thick enough to cling but still pourable. If too thick, add 1–2 tbs cold liquid; if too thin, add a little more cornstarch.

Reserve about 1/4 cup of the dry cornstarch/flour mix for dusting. Toss the squid rings and tentacles in the reserved dry mix to give them a light dry coating before dipping into the batter — this helps the batter adhere and creates an extra-crispy exterior.

Pour 4 cups (or enough to reach 2–3 inches deep) neutral oil into a deep saucepan or fryer. Heat the oil 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 but not brown too quickly.

Working in small batches (do not overcrowd), dip the dusted squid pieces into the batter, allowing excess to drip off, then carefully lower them into the hot oil. Fry for 1.5–2.5 minutes per batch, until the coating is puffed and golden and the squid is opaque. Overcooking will make squid rubbery; keep batches quick.

Using a slotted spoon or spider, remove calamari to a paper towel–lined tray to drain. While still hot, immediately sprinkle each batch with a mixture of 1/2 tsp coarse sea salt, 1/2 tsp cracked black pepper and, if using, 1/4 tsp ground white pepper. Toss gently to distribute the seasoning while the oil sheen helps it adhere.

Repeat until all squid is fried. Keep cooked batches warm in a low oven (200°F / 95°C) on a wire rack set over a sheet tray if necessary; this preserves crispness.

Transfer the seasoned calamari to a serving platter. Sprinkle chopped fresh parsley and optional chili slices over the top. Arrange lemon wedges around the plate.

Serve immediately with garlic aioli or tartar sauce on the side for dipping. Recommend diners squeeze lemon over the calamari and dip selectively; the contrast of bright acid and creamy sauce complements the salt & pepper crust.