This 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. This wine is one of the 6 wines I’ve selected as my #SamsSummerSelection on Cybercellar and I’m so excited for this collaboration.

Salt & pepper calamari

Sophie Te'Blanch Sauvignon Blanc, Iona

These are wines I love to drink, and each has something unique and special about them and are an excellent expression of their varietal or region. and I’ve included all my favourite white varietals, 2 easy-drinking reds and a delicious bottle of pink bubbles. They all also happen to be bestsellers on the Cybercellar website. The case is valued at R799 and they are offering a 10% discount on EVERY case you buy. So, its R719 for these 6 bottles with FREE shipping nationwide

SHOP my case here. All summer long.

These are all the delicious wines you will find in my #SamsSummerSelection case.

Sam Summer Selection of wine on Cyberceller

I marinaded the calamari tubes and tentacles in rice wine vinegar and seasoning to add a subtle layer of flavour. I would suggest marinading 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

Recipe – serves 2


Salt & pepper calamari

An easy crispy fried salt & pepper calamari recipe 

  • Author: Sam Linsell




500gms calamari tubes and tentacles

½ cup of rice wine vinegar

2 tsp sesame oil

½ tsp salt

½ tsp pepper

Seasoned coating:

100gms 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.

Keywords: calamri, tentacles, salt, pepper, recipe

Salt & pepper calamari recipe


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