Crispy Calamari Recipe

Prepare Calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Keep calamari cold in the refrigerator until ready to batter.

Make Batter/Dredge

In a wide, shallow bowl combine all-purpose flour, cornstarch, semolina (or fine panko), kosher salt, black pepper and garlic powder. Mix to combine. Add cold sparkling water gradually and whisk briefly until just combined into a thin, slightly lumpy batter — you want it light, not heavy. Keep the batter chilled over a bowl of ice if possible.

Heat Oil

Pour neutral oil into a heavy pot or deep fryer to a depth of about 2 inches (about 2–3 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately without burning.

Fry Calamari

Working in small batches (to avoid crowding), dredge calamari rings and tentacles through the batter letting excess drip off, then gently lower into hot oil. Fry 1 to 1 1/2 minutes, turning if needed, until pale golden and crisp. Overcooking will make calamari tough — remove as soon as crispy. Use a slotted spoon to transfer to a wire rack set over a sheet tray or paper towels to drain. Season immediately with a pinch of flaky sea salt.

Keep Warm

If making multiple batches, keep cooked calamari on a low oven tray (200°F / 95°C) to stay warm and crisp while finishing remaining batches. Re-fry is not recommended.

While frying the last batch of calamari, melt unsalted butter in a small skillet over medium heat. Add minced garlic and sliced cherry bomb peppers and sauté 1 to 2 minutes until fragrant and peppers soften slightly but retain color. Stir in honey, salt and lemon zest, cook 15–30 seconds more. Remove from heat. Spoon warm garlic butter and peppers over the fried calamari just before serving, or serve on the side as a drizzle.

In a small bowl combine mayonnaise, chopped pickled peppers, lemon juice, grated garlic, smoked paprika, salt and black pepper. Stir until smooth and taste, adjusting acidity or salt as needed. For best flavor, chill for 10–15 minutes to allow flavors to marry. Serve a generous spoonful alongside calamari for dipping.

Plate the drained calamari, spoon the garlic butter and cherry bomb peppers over or alongside as desired. Sprinkle chopped parsley and additional lemon zest over the top and finish with flaky sea salt. Serve immediately with lemon wedges and pickled pepper aioli on the side.