Crispy Calamari Recipe
Lightly breaded calamari rings & tentacles, served with wasabi cocktail dipping sauce
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Ingredients
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Calamari
Wasabi Cocktail Dipping Sauce
Method
Calamari
Prepare calamari
If whole squid tubes are used, rinse under cold water, pat dry thoroughly with paper towels. Slice tubes into 1/2" rings; reserve tentacles. Trim any beak or cartilage if present. Place calamari in a single layer on paper towels and chill briefly if very wet to remove excess moisture.
Set up dredging stations
In a shallow bowl or plate combine flour, cornstarch, 1/2 tsp kosher salt, black pepper, garlic powder and paprika; mix well. In a second bowl whisk eggs with milk (or water) until smooth. Place breadcrumbs in a third shallow bowl. Keep all three stations within easy reach.
Dredge calamari
Working in small batches, lightly toss calamari pieces in the flour mixture to coat, shaking off excess. Dip into the egg wash, letting excess drip off, then press into breadcrumbs to adhere. Place dredged calamari on a tray in a single layer; repeat until all are coated. For an extra-crispy finish, double-dip: return dredged pieces to egg wash and breadcrumbs once more.
Heat oil
Pour oil into a heavy-bottomed pot or deep pan to reach about 2" depth (approx. 3–4 cups for a 10" pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 45–60 seconds.
Fry calamari
Fry calamari in small batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, turning as needed, until golden brown and crisp. Tentacles may take slightly longer but should still be removed once golden. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Season immediately with remaining 1/2 tsp kosher salt while hot.
Serve
Serve calamari hot with lemon wedges and the wasabi cocktail dipping sauce on the side.
Wasabi Cocktail Dipping Sauce
Combine mayonnaise and ketchup in a small bowl until smooth.
Add wasabi paste, soy sauce, lime juice, honey (or sugar), and toasted sesame oil if using. Stir to incorporate and taste.
Adjust seasoning with salt and optional hot sauce to your preferred heat level. If sauce is too thick, thin with 1/2 to 1 tsp water or additional lime juice.
Chill in refrigerator at least 15 minutes to let flavors marry. Stir again before serving alongside hot calamari.