Crispy Calamari Recipe

Prepare calamari

Pat the squid rings and tentacles very dry with paper towels. Removing surface moisture helps achieve a crisp crust.

Combine the flour, cornstarch, Togarashi, kosher salt, and black pepper in a shallow bowl or rimmed plate. Mix thoroughly so the spice is evenly distributed.

Heat neutral frying oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer and maintain steady temperature; too cool makes greasy calamari, too hot burns the crust.

Working in small batches (about a handful or 4–6 oz per batch), dredge the dried calamari pieces in the seasoned flour-cornstarch mixture, shaking off excess. Excess coating will create clumps and an uneven fry.

Carefully lower a single batch into the hot oil, avoid overcrowding. Flash-fry 45–75 seconds until golden and crisp. Tentacles may take slightly longer but watch closely to prevent overcooking.

Remove with a slotted spoon or spider and transfer to a wire rack set over a sheet pan (or paper towels) to drain. Lightly sprinkle a pinch of additional Togarashi or kosher salt over each batch while hot.

Repeat dredging and frying with remaining calamari, returning oil to 350°F between batches if needed. Total frying time per pound usually totals 6–8 minutes across batches.

While frying, whisk together mayonnaise, Sriracha, peppadew brine (or rice vinegar), lemon juice, grated garlic, toasted sesame oil, salt, and black pepper in a small bowl until smooth and uniform.

Taste and adjust: add more Sriracha for heat, a few drops of brine for tang and a hint of sweetness, or a pinch of salt to balance. Chill briefly if made ahead; bring to cool room temperature before serving if chilled.

Chop the drained peppadew peppers finely and toss with the thinly sliced scallions and toasted sesame seeds. This provides sweet-piquant contrast and crunchy sesame notes.

When the final batch of calamari is fried and drained, pile the calamari on a serving platter or individual plates. Scatter the peppadew-scallion-sesame mixture evenly over the top.

Serve immediately with lemon wedges and the red chili aioli on the side for dipping. For best texture, serve within 5–10 minutes of frying so the calamari remains crisp.