Salt & Pepper Calamari Recipe

Prepare calamari

Pat the squid dry with paper towels. If not already prepared, slice tubes into 1/2-inch rings and keep tentacles whole or halved. Drying ensures a crisp coating.

Make coating

In a shallow bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1/2 tsp white pepper (if using) and 1/2 tsp garlic powder. Mix well to a uniform powder.

Dredge

Toss the dried calamari rings and tentacles in the flour mixture until lightly and evenly coated. Shake off excess — a thin, even coating crisps best.

Heat oil

Pour neutral frying oil into a deep, heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (approximately 3 cups). 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 coating: it should sizzle and float immediately.

Fry in batches

Working in small batches (do not overcrowd), gently lower coated calamari into the hot oil using a spider or slotted spoon. Fry 1 to 1 1/2 minutes until golden and just crisp — calamari cooks quickly, overcooking makes it rubbery. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Immediately season lightly with a pinch of salt and a little cracked black pepper while still hot.

Keep warm

Maintain cooked calamari in a warm oven (200°F / 95°C) on the wire rack while you finish remaining batches and prepare kale. Re-crisp in oil for 10–15 seconds if needed just before serving.

Finish

Arrange calamari on a serving platter. Squeeze fresh lemon over before serving or pass lemon wedges at the table. Sprinkle chopped coriander and optional sliced red chilli over the top.

Prepare kale

Preheat oven to 300°F (150°C) if you prefer oven method, or prepare a skillet. Make sure kale pieces are completely dry to crisp properly.

Season kale

In a large bowl toss 4 cups torn kale with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Crisp kale

Two options: - Oven: Spread kale in a single layer on a rimmed baking sheet and bake 10–15 minutes, checking after 8 minutes, until edges are crisp but not burnt. Remove and cool slightly — they will crisp further. - Stovetop: Heat a large dry skillet over medium-high heat. Add kale in batches and cook, tossing frequently, 3–4 minutes until wilted and the edges become crisp. Transfer to paper towels to drain briefly.

Serve with calamari

Place crispy kale alongside or under the fried calamari so it remains crisp; if kale is made ahead, re-crisp for 1–2 minutes in a hot oven or skillet before serving.

Combine sauce ingredients

In a small bowl whisk together 1/2 cup sweet chilli sauce, 1 1/2 tbs finely grated fresh ginger, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/4 tsp sesame oil and 1 tbs lime juice until smooth.

Adjust seasoning

Taste and adjust: add more lime for brightness, a pinch of salt or extra soy for umami, or a touch more ginger for heat. Keep chilled until serving, then bring to room temperature for better flavor.

Arrange a bed of crispy kale on the serving platter or individual plates. Pile the hot fried calamari on top. Place a small bowl of ginger sweet chilli sauce alongside for dipping. Garnish with chopped coriander, optional sliced red chilli and lemon wedges. Serve immediately so the calamari and kale remain crisp.