Crispy Calamari & Shrimp Recipe

Prep seafood

Rinse calamari rings and shrimp under cold water, pat completely dry with paper towels. Place calamari and shrimp in a bowl, sprinkle 1 tsp kosher salt and 1 tsp black pepper, toss to coat evenly. Cover and refrigerate while you prepare other components (chilling helps batter adhere and keeps oil temperature steady).

Char the lemon

Halve the lemon. Heat a small skillet over medium-high heat. Place cut sides down and cook 3–4 minutes until deeply charred and fragrant. Set aside for serving.

Combine 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp kosher salt, 1/2 tsp peppercorns and bay leaf in a small saucepan. Bring to a simmer just until sugar dissolves, then remove from heat and let cool 2 minutes. Place sliced red onion and sliced peppers into a heatproof jar or bowl and pour warm brine over them. Press down to submerge. Let sit at room temperature for at least 20 minutes for quick-pickle (best if chilled at least 1 hour). Discard bay leaf before serving.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp finely minced chipotle in adobo (adjust to heat preference), 1 tbsp lime juice, 1 minced garlic clove, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or chipotle level. Refrigerate until ready to serve.

Make the dry mix: in a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup semolina or panko (if using), and 1/2 tsp baking powder. Keep a separate small bowl with 1/4 cup extra flour for dusting the seafood.

Make a light batter just before frying: stir the dry mix briefly, then add 3 tablespoons cold club soda (or more as needed) and gently fold; the batter should be thin enough to cling in a light coat (like heavy cream). Add 3–4 ice cubes to keep the batter cold and help achieve extra crispness. Do not overmix — a few lumps are fine.

Heat oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain consistent temperature. You need about 2–3 inches of oil so pieces can float and fry evenly.

Dust seafood: toss calamari and shrimp lightly in the 1/4 cup extra flour to dry them. Shake off excess flour. This helps the batter adhere.

Fry in batches: working in small batches (do not overcrowd), dip a few calamari rings and shrimp into the cold batter, allowing excess to drip off, then gently lower into the hot oil. Fry calamari & shrimp for 2–3 minutes, turning as needed, until golden brown and crisp. Shrimp cook quickly — watch closely. Maintain oil temperature between 330–360°F by adjusting heat.

Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with coarse sea salt while still hot. Keep fried pieces warm in a 200°F (95°C) oven on the wire rack if frying multiple batches to serve all hot and crisp.

To serve, arrange piles of crispy calamari and shrimp on a platter. Spoon pickled onions and peppers alongside or over the seafood. Add dollops or a small ramekin of chipotle aioli. Garnish with chopped parsley and charred lemon halves for squeezing. Serve immediately.