Crispy Thai Calamari Recipe

Prepare the calamari

Pat the squid tubes and tentacles dry with paper towels. If not already done, slice tubes into 1/2-inch rings. Trim any tough bits from tentacles. Thorough drying helps a crisp coating.

Make the batter

In a medium bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, sea salt, and white pepper until evenly combined. In a separate small bowl, lightly beat the egg with the cold sparkling water. Pour the wet mixture into the dry ingredients and stir briefly with a fork until just combined; the batter should be slightly lumpy and fairly thin — add up to 1 tablespoon more cold water if needed. Chill the batter in the refrigerator for 10 minutes to keep it cold (this maximizes crispness).

Heat the oil

Pour the neutral oil into a heavy-bottomed saucepan or Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float to the surface immediately and turn golden in about 30–45 seconds.

Coat and fry in batches

Working in small batches (about 6–8 rings/tentacles at a time), dredge the dried calamari lightly in a small bowl of additional flour (tap off excess) then dip into the chilled batter to evenly coat. Gently lower battered pieces into hot oil using a slotted spoon or spider. Fry until golden and crisp, about 1.5–2 minutes per batch — do not overcrowd the pan. Turn as needed for even browning. Remove with a slotted spoon and let drain on a wire rack set over a sheet pan or on paper towels. While still hot, lightly sprinkle with the 1/2 tsp kosher salt. Repeat with remaining calamari, allowing oil to come back up to temperature between batches.

Double-fry option (for extra crispiness)

If you want an extra-crispy finish, fry each batch for 45–60 seconds until pale golden and remove to drain. Once all batches are pre-fried, increase oil temperature to 375°F (190°C) and return the pre-fried calamari for a quick second fry (30–45 seconds) to deepen color and crispness. Drain and season immediately.

While the oil heats or during frying, whisk together the sweet chili sauce, lime juice, fish sauce, rice vinegar, grated garlic, grated ginger, and toasted sesame oil in a small bowl until smooth. Taste and adjust: add a pinch more fish sauce for saltiness, more lime for acidity, or more sweet chili for sweetness/spice. Keep at room temperature.

Arrange the hot calamari on a platter. Sprinkle with the thinly sliced scallions, cilantro leaves, and optional sliced red chili. Serve immediately with lime wedges and the Thai dipping sauce on the side.