Back
0.0 from 0 votes

Salt & pepper calamari

An easy crispy fried salt & pepper calamari recipe

Prep Time
13 mins
Cook Time
13 mins
Cuisine: International

Ingredients

Marinade:
  • 500 grams calamari tubes and tentacles
  • ½ cup rice wine vinegar
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp pepper
Seasoned coating:
  • 100 grams corn flour starch such as Maizena
  • 1 tsp salt fine table salt
  • 2 tsp Freshly ground white pepper
Garnishes: (all optional)
  • Sliced ​​spring onion
  • Togarashi seasoning
  • Sliced chilli
  • fresh basil
  • Wedges of lime or lemon
  • salt & pepper
Dipping:
  • wasabi mayo add 1 tsp wasabi paste to ¼ cup good mayo
  • Tartare Sauce

Instructions

    Cup of Yum
  1. You will need 1.5 – 2 litres of oil for frying.
  2. Add the rinsed calamari tubes and tentacles to a bowl with the marinade ingredients and cover with cling film and to marinade for 2 – 4 hours in the fridge. Remove from the fridge at least an hour before cooking and drain. You want to try and bring this closer to room temperature before frying.
  3. Heat the oil in a deep large pot and bring it to 190C.
  4. While you are heating the oil, mix all the ingredients for the seasoned coating together in a bowl.
  5. Prepare a flat tray or plate lined with 3 layers of paper towel
  6. When you are ready to fry, toss about ¼ of the calamari and tentacles in the seasoned coating and the dust any excess off. Fry until golden and crispy and then drain with a slotted spoon or wire frying net on the paper towel. Repeat with the other batches.
  7. Sprinkle over your garnishes and serve with the dipping sauces of your choice.

Notes

  • Refrigeration: Store leftover calamari in an airtight container in the fridge for up to 1 day.
  • Reheating: To keep it crispy, reheat in an air fryer at 180°C (350°F) for 3-4 minutes or in a preheated oven at 200°C (400°F) for 5-7 minutes. Avoid microwaving, as it will make the calamari soggy.
  • Freezing: Not recommended, as fried calamari tends to lose its texture when frozen and reheated.
  • Refrigeration: Store leftover calamari in an airtight container in the fridge for up to 1 day.
  • Reheating: To keep it crispy, reheat in an air fryer at 180°C (350°F) for 3-4 minutes or in a preheated oven at 200°C (400°F) for 5-7 minutes. Avoid microwaving, as it will make the calamari soggy.
  • Freezing: Not recommended, as fried calamari tends to lose its texture when frozen and reheated.