Calamari Strips Recipe
Tangy Chili Sauce
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Ingredients
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Calamari
Tangy Chili Sauce
Method
Calamari
- 1
Prepare squid
Pat the squid strips or rings dry with paper towels. Removing excess moisture helps the coating stick and prevents oil splatter.
- 2
Make the dry mix
In a wide bowl or shallow dish combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Stir to distribute evenly.
- 3
Dredge
Toss the dried squid pieces in the dry mix in batches so each piece gets a light, even coating. Shake off any excess flour mixture; you want a thin crust rather than a heavy batter.
- 4
Heat oil
Pour about 2 cups of neutral oil into a deep skillet or Dutch oven to a depth of roughly 1–1.5 inches. 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 dry mix—it should sizzle and rise immediately.
- 5
Fry in batches
Working in small batches (do not overcrowd the pan), gently lower coated calamari into the hot oil. Fry 1 to 1½ minutes per batch until golden and just crisp. Calamari cooks quickly; overcooking makes it tough.
- 6
Drain and season
Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle a light pinch of additional fine salt while still hot. Repeat with remaining calamari.
- 7
Keep warm
If needed, keep cooked batches warm in a 200°F (95°C) oven on a tray in a single layer while you finish frying the rest so they stay crisp.
- 8
Garnish and serve
Transfer calamari to a serving platter, sprinkle with chopped fresh parsley (optional) and arrange lemon wedges alongside. Serve hot with the Tangy Chili Sauce for dipping.
Tangy Chili Sauce
- 9
Combine base ingredients
In a small bowl whisk together 1 cup sweet chili sauce, 2 tbs rice vinegar, 1 tbs fresh lime juice, 1 tsp light soy sauce and 1 tsp honey until smooth.
- 10
Add aromatics
Stir in 1 minced garlic clove and 1 tsp finely grated ginger (if using). If you want more heat, add up to 1 tsp red pepper flakes, adjusting to taste.
- 11
Finish
Whisk in 1 tsp sesame oil for depth and a glossy finish. Taste and adjust: add a little more lime for brightness, more honey for sweetness, or more soy for saltiness.
- 12
Rest
Let the sauce sit at room temperature for 10–15 minutes to allow flavors to meld before serving alongside the hot calamari.