Fried Calamari Recipe

Prepare the squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice the tubes into 1/2-inch rings. If tubes are large, cut rings down to about 1/2-inch thickness to ensure even frying.

Season squid

Place the cut squid in a bowl and toss with 1/4 teaspoon of the salt and a light pinch of black pepper. Set aside while you make the batter—moisture should be dry on the surface to help batter adhere.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1 tsp baking powder, 3/4 tsp salt (reserve 1/4 tsp for later), 1/2 tsp black pepper, and 1/2 tsp garlic powder. In a separate small bowl beat the egg with 1 cup cold sparkling water (or ice water). Pour the wet ingredients into the dry and whisk just until combined—there should still be a few small lumps. Do not overmix. The batter should be thick enough to coat but not pasty; add a tablespoon more water if too thick.

Heat the oil

Pour 3 to 4 cups neutral frying oil into a heavy-bottomed pot or deep fryer, filling no more than half full. 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 immediately and turn golden in about 30–60 seconds.

Coat the calamari

Working in small batches (about 8–10 pieces per batch so the oil temperature remains stable), dip the squid rings and tentacles into the batter, letting excess drip off. For extra crispness, you can toss battered pieces briefly in 1/2 cup panko or fine breadcrumbs to form a thin crust—do this only if you want a crunchier texture.

Fry

Carefully lower a single batch into the hot oil. Fry for 1.5 to 2 minutes, turning if needed, until the batter is crisp and light golden. Avoid overcrowding. Use a spider skimmer to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Let oil return to temperature between batches (about 30–60 seconds).

Second fry (optional for maximum crispness)

For extra crispiness, after frying all batches once, increase oil temperature to 375°F (190°C) and quickly re-fry each batch for 30–45 seconds until deeply golden. Drain as before.

Finish seasoning

While still hot, sprinkle the calamari with the remaining 1/4 tsp salt. Transfer to a serving platter.

Prepare or adjust sauce

If using store-bought sweet chili sauce, combine 1/2 cup sauce with 1 tbsp rice vinegar, 1/2 tbsp soy sauce, and 1/2 tbsp fresh lime juice in a small bowl; stir to combine and taste-adjust (add more lime for brightness or a pinch of chili flakes for heat). If making homemade: simmer 1/2 cup water with 2 tbsp sugar and 1 tbsp rice vinegar until sugar dissolves, add 1 minced clove garlic, 1 tsp red chili flakes or fresh minced red chile, 1 tsp cornstarch dissolved in 1 tbsp water, simmer until thickened, then cool and stir in 1/2 tbsp soy and 1/2 tbsp lime juice.

Garnish and serve

Spoon the sweet chili sauce into a small dipping bowl or drizzle lightly over the fried calamari. Sprinkle 2 tbsp crushed roasted peanuts evenly over the top and scatter chopped cilantro if using. Serve immediately with lime wedges on the side.

If you included the panko dredge, make sure battered pieces are briefly coated in the panko immediately before frying. Do not let coated pieces sit long, as the crumbs will absorb moisture and fall off.