Salt & Pepper Fried Calamari
Salt & Pepper Fried Calamari
Ingredients
For the Calamari
- 1/2 pound squid tubes and tentacles, cleaned
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon Shaoxing wine
- 2 garlic cloves, minced
- 1/3 cup red bell pepper, small cubes
- 1 jalapeno, thinly sliced
- 3 cups neutral oil, for frying (such as peanut, canola, or sunflower)
- 1/2 tablespoon neutral oil, for sautéing
For the Seasoning
- 1/2 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
For the Wet Batter
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/3 cup sparkling water, ice-cold
For the Dry Dredge
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
Instructions
- 1
Slice the cleaned squid tubes into 1/2-inch rings. In a bowl, combine the sliced squid with 1/2 teaspoon salt, 1/4 teaspoon baking soda, and 1/2 teaspoon Shaoxing wine. Mix well to ensure the squid is evenly coated. Let the squid marinate for 10 to 15 minutes. After marinating, pat the squid very dry with paper towels.
⏱️ 15 min
- 2
In a small bowl, combine 1/2 tablespoon granulated sugar, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper to create the seasoning mixture. Mix well until thoroughly combined and set aside.
⏱️ 2 min
- 3
In a separate bowl, prepare the wet batter by combining 1/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon garlic powder, and 1/3 cup ice-cold sparkling water. Whisk until the mixture forms a thin, pancake-like consistency. Add the patted dry squid to the wet batter and mix until all pieces are well coated. Place the bowl with the coated squid in the refrigerator for 10 minutes. This step helps the batter adhere better and contributes to a crispier final product.
⏱️ 15 min
- 4
In another bowl, prepare the dry dredge by combining 1/2 cup cornstarch and 1/4 cup all-purpose flour. Whisk well to ensure the ingredients are evenly distributed and set aside.
⏱️ 2 min
- 5
Heat approximately 3 cups of neutral oil (such as peanut, canola, or sunflower oil) in a deep pot or wok over medium-high heat until it reaches 375°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 375
- 6
Working in small batches, remove a few pieces of squid from the wet batter, allowing any excess batter to drip off. Transfer these pieces to the dry dredge mixture. Gently press the squid into the dredge to create a rough, craggy crust. Shake off any excess dry dredge before frying.
⏱️ 5 min
- 7
Carefully place the coated squid into the hot oil. Fry in small batches for 1 to 2 minutes, or until the calamari is puffed and lightly golden brown. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy calamari. Once fried, remove the calamari with a slotted spoon and transfer it to a wire rack set over a baking sheet to drain. Draining on a wire rack prevents sogginess.
⏱️ 5 min•🌡️ 375
- 8
In a wok or large skillet, heat 1/2 tablespoon of neutral oil over medium heat. Add the minced garlic, diced red bell pepper, and thinly sliced jalapeños. Sauté for about 1 minute, or until fragrant. Add the fried calamari and the prepared salt and pepper seasoning to the wok/skillet. Toss well to evenly coat the calamari with the aromatic vegetables and seasoning. Serve immediately and enjoy your crispy, savory Salt & Pepper Fried Calamari!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Salt & Pepper Fried Calamari
For the Calamari
- 1/2 pound squid tubes and tentacles, cleaned
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon Shaoxing wine
- 2 garlic cloves, minced
- 1/3 cup red bell pepper, small cubes
- 1 jalapeno, thinly sliced
- 3 cups neutral oil, for frying (such as peanut, canola, or sunflower)
- 1/2 tablespoon neutral oil, for sautéing
For the Seasoning
- 1/2 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
For the Wet Batter
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/3 cup sparkling water, ice-cold
For the Dry Dredge
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
Instructions
- 1
Slice the cleaned squid tubes into 1/2-inch rings. In a bowl, combine the sliced squid with 1/2 teaspoon salt, 1/4 teaspoon baking soda, and 1/2 teaspoon Shaoxing wine. Mix well to ensure the squid is evenly coated. Let the squid marinate for 10 to 15 minutes. After marinating, pat the squid very dry with paper towels.
⏱️ 15 min - 2
In a small bowl, combine 1/2 tablespoon granulated sugar, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper to create the seasoning mixture. Mix well until thoroughly combined and set aside.
⏱️ 2 min - 3
In a separate bowl, prepare the wet batter by combining 1/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon garlic powder, and 1/3 cup ice-cold sparkling water. Whisk until the mixture forms a thin, pancake-like consistency. Add the patted dry squid to the wet batter and mix until all pieces are well coated. Place the bowl with the coated squid in the refrigerator for 10 minutes. This step helps the batter adhere better and contributes to a crispier final product.
⏱️ 15 min - 4
In another bowl, prepare the dry dredge by combining 1/2 cup cornstarch and 1/4 cup all-purpose flour. Whisk well to ensure the ingredients are evenly distributed and set aside.
⏱️ 2 min - 5
Heat approximately 3 cups of neutral oil (such as peanut, canola, or sunflower oil) in a deep pot or wok over medium-high heat until it reaches 375°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 375 - 6
Working in small batches, remove a few pieces of squid from the wet batter, allowing any excess batter to drip off. Transfer these pieces to the dry dredge mixture. Gently press the squid into the dredge to create a rough, craggy crust. Shake off any excess dry dredge before frying.
⏱️ 5 min - 7
Carefully place the coated squid into the hot oil. Fry in small batches for 1 to 2 minutes, or until the calamari is puffed and lightly golden brown. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy calamari. Once fried, remove the calamari with a slotted spoon and transfer it to a wire rack set over a baking sheet to drain. Draining on a wire rack prevents sogginess.
⏱️ 5 min•🌡️ 375 - 8
In a wok or large skillet, heat 1/2 tablespoon of neutral oil over medium heat. Add the minced garlic, diced red bell pepper, and thinly sliced jalapeños. Sauté for about 1 minute, or until fragrant. Add the fried calamari and the prepared salt and pepper seasoning to the wok/skillet. Toss well to evenly coat the calamari with the aromatic vegetables and seasoning. Serve immediately and enjoy your crispy, savory Salt & Pepper Fried Calamari!
⏱️ 3 min