Fried Calamari Recipe

Prep the calamari

Pat the cleaned calamari rings very dry with paper towels. Remove any excess moisture — dry rings fry crisper. If rings are large, cut into 1/2–3/4-inch pieces for easy eating.

Make the batter

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup semolina (if using), 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Whisk to blend. In a separate small bowl beat 1 large egg with 1/2 cup cold sparkling water. Pour the egg mixture into dry ingredients and whisk briefly until just combined — a slightly lumpy, slightly thick batter is ideal. Keep batter cold (set bowl over another bowl filled with ice if ambient temperature is warm).

Heat the oil

Pour about 4 cups vegetable oil into a deep heavy pot or deep fryer so oil depth is at least 2–3 inches. Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter into oil — it should sizzle and rise to the surface immediately and turn golden within ~40–60 seconds.

Coat and fry

Working in small batches (to avoid temperature drop and crowding), toss a handful of dried calamari rings directly into the batter, shaking off excess, then carefully lower into the hot oil using a slotted spoon or spider. Fry until golden and crisp, about 1.5–2.5 minutes per batch depending on ring size. Stir gently to prevent sticking. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Repeat with remaining rings. Keep cooked batches warm in a 200°F (95°C) oven if desired.

Season

While still hot, sprinkle fried calamari lightly with 1/4 tsp fine sea salt and toss with chopped parsley. Serve immediately with lemon wedges.

Make the sauce while frying so it’s ready when calamari is done. In a small saucepan combine 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup brown sugar, 1 tbsp soy sauce, and 1/4 cup pineapple juice. Stir over medium heat until sugar dissolves and mixture comes to a gentle simmer.

Make a slurry by mixing 1 tsp cornstarch with 1 tbsp cold water until smooth. Whisk the slurry into the simmering sauce and cook 1–2 minutes until sauce slightly thickens and becomes glossy. Taste and adjust: add more sugar for sweetness, more vinegar for tang, or 1/4 tsp red chili flakes if you want heat. Remove from heat and keep warm.

Transfer sauce to a small serving bowl alongside the calamari for dipping.