Fried Calamari Recipe
crispy golden calamari and jalapeño, lightly seasoned and fried to perfection, served with zesty tartar and cocktail sauce
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Ingredients
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Calamari and batter
Jalapeño
Seasoned flour (for dredging)
Frying oil
Zesty tartar sauce
Cocktail sauce
To finish
Method
Prep calamari and jalapeño
Clean and dry calamari
If whole squid, remove head, innards, quill and skin; separate tentacles. Slice bodies into 1/2-inch rings. Pat rings and tentacles very dry with paper towels. Chill 10–15 minutes uncovered in fridge if time allows—drier squid fries crispier.
Prepare jalapeño
Slice jalapeños into 1/4-inch rings. Remove seeds if you want milder heat. Toss slices with 1/4 tsp kosher salt and set aside to draw out excess moisture for 5–10 minutes, then pat dry.
Make batter and seasoned flour
Mix dry batter ingredients
In a large bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup semolina or panko (if using), 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp paprika. Whisk to blend.
Add wet to form batter
If using the egg, beat it lightly in a small bowl. Slowly whisk cold sparkling water and egg (if using) into dry mix until just combined. Batter should be thick but pourable—add up to 1–2 tbsp more sparkling water if too thick. Keep batter cold by placing bowl over ice or chilling briefly.
Prepare seasoned flour
In a shallow dish combine 1/2 cup flour, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix well for dredging.
Frying
Heat oil
Pour 4 cups oil into a deep skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown in ~45–60 seconds.
Dredge and batter calamari and jalapeños
Working in small batches to avoid overcrowding, lightly dredge calamari rings and tentacles in the seasoned flour, shake off excess, then dip into the cold batter allowing excess to drip off. For jalapeño rings, dredge in flour first, then dip in batter the same way.
Fry until golden
Carefully lower battered calamari and jalapeño rings into hot oil. Fry in batches of about 6–8 pieces (do not overcrowd) for 1.5–2 minutes, turning once, until golden and crisp. Tentacles may cook slightly faster—remove when golden. Maintain oil temperature around 340–360°F (170–180°C).
Drain and season
Using a slotted spoon or spider strainer, transfer fried pieces to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a little kosher salt while still hot. Keep cooked batches warm in a 200°F (95°C) oven on the wire rack while you finish frying remaining batches.
Sauces and plating
Make zesty tartar sauce
In a small bowl combine 1/2 cup mayonnaise, 1 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1/4 tsp black pepper and 1/8 tsp salt. Stir until combined and chill until serving.
Make cocktail sauce
Whisk together 1/4 cup ketchup, 1 tsp prepared horseradish, 1/2 tsp lemon juice, 1/4 tsp Worcestershire sauce and 1/8 tsp hot sauce (if using). Adjust horseradish to taste. Chill briefly.