Calamari Recipe

Prepare squid

If seafood is whole, remove head, innards, and transparent quill. Separate tentacles from tubes; keep tentacles intact. Rinse tubes and pat dry. Slice tubes into 1/2-inch rings. Pat rings and tentacles thoroughly dry with paper towels—moisture prevents crisping.

Make batter/dredge

In a shallow bowl, whisk together all-purpose flour, cornstarch, rice flour, baking powder, kosher salt, white pepper, and garlic powder until homogenous. If using egg white, lightly beat it and whisk into the cold club soda (or ice water). Add the liquid to dry mix and stir just until combined; batter should be thick enough to coat but not gummy. For a lighter, crisper coating you may leave the mixture drier and dredge the squid pieces rather than fully battering them.

Heat oil

Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge pieces). Heat over medium-high to reach 350–360°F (175–180°C). If you don’t have a thermometer, test with a small pinch of batter: it should sizzle and brown in about 30–45 seconds.

Fry squid

Working in small batches (to avoid temperature drop), toss dried squid in the batter or dredge evenly in the flour mixture and shake off excess. Carefully lower into hot oil and fry for 1.5–2 minutes until golden and crisp. Do not overcook—the squid will become rubbery if fried longer. Use a slotted spoon to remove and transfer to a wire rack set over a sheet tray or paper towels. Sprinkle lightly with additional kosher salt while hot.

Finish and garnish

Allow each batch to rest 1–2 minutes; if necessary, reheat oil to correct temperature between batches. Arrange calamari on a serving platter, garnish with chopped cilantro and lime wedges. Serve immediately with both dipping sauces on the side.

In a small bowl, combine fresh lime juice, fish sauce, and packed brown sugar. Stir until sugar dissolves. Add minced garlic, sliced chili, and minced shallot. Stir in roasted rice powder if using for a toasty texture. Taste and balance: it should be bright, salty, slightly sweet, and spicy—adjust lime, fish sauce, or sugar to preference. Fold in chopped cilantro and scallion. Let sit at least 10 minutes for flavors to meld before serving.

In a small saucepan over low heat, combine ketchup, hoisin sauce, soy sauce, rice vinegar, brown sugar, chili garlic sauce, minced ginger, sesame oil, and water. Whisk and warm gently until sugar dissolves and sauce is glossy, about 3–4 minutes. Taste and adjust sweetness or heat. Remove from heat and let cool slightly—sauce will thicken as it cools. Transfer to a small bowl for serving alongside calamari.