Salt & Pepper Calamari Recipe
in a light salt & pepper batter, seasoned with scallions & Red peppers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Seasoning
Method
Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat dry with paper towels. Set aside.
- 2
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, black pepper, and salt. Mix well until evenly combined.
Cooking
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 4
Coat the Calamari
Take a handful of calamari rings and dredge them in the batter, ensuring they are well coated. Shake off any excess flour.
- 5
Fry the Calamari
Carefully place the coated calamari rings in the hot oil in batches. Fry for about 2-3 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan.
- 6
Drain the Calamari
Once cooked, remove the calamari from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Finishing Touches
- 7
Prepare the Vegetables
While the calamari is frying, thinly slice the scallions and red bell pepper.
- 8
Serve
Arrange the fried calamari on a serving platter, sprinkle the sliced scallions and red bell pepper on top, and serve immediately.