Quick and easy crispy salt & pepper calamari

Salt & pepper calamari recipe

This quick and easy crispy fried salt and pepper calamari is a delicious starter snack and 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. 

Salt & pepper calamari

Sophie Te'Blanch Sauvignon Blanc, Iona


I marinaded 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 just skip this step.

Sophie Te'Blanch Sauvignon Blanc, Iona

Salt & pepper calamari recipe

Recipe – serves 2

Salt & pepper calamari

An easy crispy fried salt & pepper calamari recipe 
Print Recipe
Salt & pepper calamari



  • 500 gms calamari tubes and tentacles
  • ½ cup of rice wine vinegar
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp pepper

Seasoned coating:

  • 100 gms 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


  • Wasabi mayo add 1 tsp wasabi paste to ¼ cup good mayo
  • Tartare sauce


  • 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.
Author: Sam Linsell


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