Crispy salt and pepper calamari is a crowd-pleasing seafood dish that’s quick and easy to make. Lightly marinated and coated in a seasoned starch mixture, each piece is golden and crunchy, with just the right balance of salt and spice. Serve it with your favourite dipping sauces and fresh garnishes for a restaurant-quality meal at home.

I’ve sprinkled togarashi seasoning at the end to give it a spicy edge. It pairs beautifully with a crisp dry white wine such as the Sophie Te’blanche Sauvignon Blanc from Iona.

I marinated the calamari tubes and tentacles in rice wine vinegar and seasoning to add a subtle layer of flavour. I would suggest marinating this for a few hours, if you can, in the fridge. If you are pressed for time or don’t have these ingredients, then skip this step.

How to Make Crispy Salt & Pepper Calamari

Marinate the Calamari
- Rinse the calamari and place it in a bowl with the marinade ingredients.
- Cover with cling film and let it marinate in the fridge for 2 to 4 hours.
- Remove from the fridge an hour before cooking to bring to room temperature. Drain well.
Prepare the Coating & Heat the Oil
- Heat 1.5 – 2 litres of oil in a deep pot to 190°C (375°F).
- In a bowl, mix the corn flour, salt, and white pepper for the seasoned coating.
- Line a plate or tray with three layers of paper towel for draining the fried calamari.
Coat and Fry the Calamari
- Toss about ¼ of the calamari in the seasoned coating, ensuring each piece is lightly coated. Shake off excess.
- Fry in batches until golden and crispy, about 1-2 minutes per batch.
- Remove with a slotted spoon or frying net and drain on paper towels.
- Repeat with the remaining calamari.
Serve & Garnish
- Sprinkle with garnishes of choice.
- Serve immediately with dipping sauces and fresh lime or lemon wedges.

Recipe – serves 2

Prep Time:13

Cook Time:19

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

You will need 1.5 – 2 litres of oil for frying.
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.
Heat the oil in a deep large pot and bring it to 190C.
While you are heating the oil, mix all the ingredients for the seasoned coating together in a bowl.
Prepare a flat tray or plate lined with 3 layers of paper towel
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.
Sprinkle over your garnishes and serve with the dipping sauces of your choice.

Notes

Storage Instructions

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.