Salt & Pepper Calamari Recipe
Tender strips of calamari lightly dusted and tossed with salt and pepper, and scallions.
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Ingredients
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Calamari and Coating
Frying and Finish
Method
Calamari and Coating
- 1
Prepare the calamari
Pat the cleaned calamari tubes and tentacles dry with paper towels until surface moisture is removed. If tubes are whole, slice into 1/2-inch wide rings; leave tentacles as-is or halve larger pieces. Drying is essential so coating adheres and oil won’t spit.
- 2
Mix the dry coating
In a shallow bowl or rimmed plate combine the all-purpose flour and cornstarch. Stir in 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1 tsp white pepper (if using) until evenly distributed.
- 3
Lightly dredge the calamari in the flour-cornstarch mixture in small batches, shaking off excess. Aim for a thin, even coating rather than a thick batter to achieve a delicate crispness.
Frying and Finish
- 4
Heat the oil
Pour 4 cups neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches headspace. Heat the oil over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and rise steadily without browning immediately.
- 5
Fry the calamari
Working in small batches (about a handful at a time) to avoid crowding, gently lower the coated calamari into the hot oil. Fry rings and tentacles for 45–75 seconds, until just golden and crisp. Remove with a slotted spoon or spider and transfer to a paper-towel-lined tray to drain. Repeat with remaining calamari, keeping cooked pieces loose so steam escapes and coating stays crisp.
- 6
Flavor and finish
While the last batch fries, heat a large dry skillet over medium and add the minced garlic with 1 tsp neutral oil (optional) just to bloom the aroma for 10–15 seconds — do not brown. Add the hot fried calamari to the skillet along with the sliced scallions. Toss quickly for 20–30 seconds so scallions soften slightly and garlic mixes through; the residual heat is enough to cook scallions without making the calamari soggy.
- 7
Transfer calamari to a serving plate or basket lined with paper. Immediately sprinkle with flaky sea salt and additional freshly ground black pepper to taste. Serve right away with lemon wedges for squeezing over. For best texture, serve within 5–10 minutes of frying.