This recipe of the crispiest Asian fried calamari with dipping sauces is sure to make your mouth water. Fried calamari is always a hit, and in Asian cuisine, calamari (or squid) is a staple. This Asian-inspired fried calamari brings together the crunchiness with aromatic flavors and dipping sauces that elevate the experience to new heights.
Table of contents
My kids loves fried calamari. Honestly, it’s a relief from french fries so I love going out for calamari from time to time. Making it at home…well, even better! I save money and my kids love the flavors of all the dipping sauces to choose from. It’s a seafood delight in a finger food! Perfect for potluck, party, and kid friendly.
Why You’ll love Asian Fried Calamari
Calamari is widely used in Asian cuisine, from Japanese tempura to Chinese salt-and-pepper squid and Thai spicy squid stir-fry. This version incorporates traditional Asian ingredients like sesame, ginger, garlic, and chili for a flavor-packed experience.
The dipping sauces also reflect signature Asian flavors—soy sauce, miso, and citrusy ponzu, making this dish a must-try for fans of Asian cuisine.
Ingredients
For the Calamari:
- 1 lb fresh squid, cleaned and cut into rings – How to clean squid
- 1 cup buttermilk (for tenderizing)
- 1 cup potato cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup rice flour (for extra crispiness)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 eggs, beaten
- 3 cups high heat oil (for frying) – coconut, avocado, peanut are best; vegetable oil works too
- salt to taste
Optional
- calamansi or lemon wedges
- 1 teaspoon toasted sesame seeds (for garnish)
- Scallions, thinly sliced (for garnish)
- 1 red bird’s eye chili, thinly sliced (for garnish, optional)
Equipment
- Deep fryer or deep skillet
- Mixing bowls
- Long Metal Tongs or chopsticks
- Paper towels
- Elevated Wire rack
- Slotted spoon
Instructions
- Prepare the Calamari: Clean your squid and cut into rings. Rinse the squid rings. Place them in a bowl with buttermilk and let marinate for at least 30 minutes (or up to 1 hour) in the refrigerator. This helps tenderize the squid.
- Make the Coating: In a large bowl, whisk together cornstarch, flour, rice flour, baking powder, garlic powder, ginger powder, white pepper, salt. In another bowl, beat the egg.
- Heat the Oil: In a deep skillet or fryer, heat the vegetable oil to 350°F – 365°F (175°C). Have an elevated wire rack for draining the fried calamari and paper towels on hand.
- Dredge the Calamari: Remove the squid from the buttermilk and shake off excess. Dip each ring into the beaten egg, then coat it evenly with the flour mixture.
- Fry Until Golden: Fry the calamari in small batches for about 2-3 minutes until golden brown and crispy. Avoid overcrowding the pan. It’s very important to keep an eye on the temp that is between 350°F – 365°F. If the temp is too low the coating with not be crispy and the calamari will be tough. If it is too high, the batter might burn.
- Drain and Serve: Use a slotted spoon or spider ladle to transfer the fried calamari onto the elevated wire rack. Pat quickly with the paper towel and be sure the wire rack is high enough so steam escapes from all sides. Sprinkle with salt to taste. Add toasted sesame seeds, green onions, and red chili slices for extra flavor and presentation when ready to serve.
Asian Dipping Sauces
Pair your crispy calamari with these bold and delicious Asian-inspired sauces, using Asian pantry staples and all natural ingredients.
Spicy Gochujang Mayo
Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon honey
- 1 teaspoon lime juice
- 1/2 teaspoon sesame oil
Instructions: Whisk all ingredients together until smooth. Serve chilled.
Soy-Ginger Ponzu Sauce
Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons ponzu sauce
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
Instructions: Mix all ingredients in a bowl and serve as a dipping sauce.
Miso-Sesame Dipping Sauce
Ingredients:
- 2 tablespoons white miso paste
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
Instructions: Combine ingredients in a bowl and whisk until smooth.
- Also try vinegar soy based sawsawan, a tangy Filipino dipping sauce or Vietnamese peanut sauce for a calamari satay-style.
- For chili sauces…you can’t go wrong with sambal oelek and sweet chili sauce.
- For a teriyaki glaze, toss in soyaki sauce for some lip-smacking flavor.
- For an extra fragrant touch, pound lemongrass and marinate it in soy sauce, then strain the soy sauce and use that lemongrass infused sauce to add to your ponzu or miso dip.
Notes & Cooking Tips
- Make It Gluten-Free: Use all potato cornstarch and rice flour and gluten-free soy sauce in the dipping sauces.
- Tenderize Squid Without Buttermilk: Use a mix of lemon juice and water for 30 minutes instead.
- Avoid Overcooking: Squid turns rubbery if overcooked. Stick to 2-3 minutes per batch.
Add-ins and Variations
- Salt & Pepper Style: Toss the fried calamari in a mix of salt, white pepper, and chopped garlic before serving. Serve some salt and pepper shrimp as a second dish and grilled squid (inihaw na pusit) and make a seafood platter.
- Sweet & Spicy Glaze: Drizzle with a mix of honey, soy sauce, and chili flakes.
- Thai-Inspired: Add chopped Thai basil and serve with sweet chili sauce.
How to Serve
- Appetizer Platter: Arrange the fried calamari on a large platter alongside a variety of dipping sauces. Accompany with fresh lemon or calamansi wedges and garnish with sliced scallions. Include 9 minute salmon bites with soyaki, panko shrimp, and Vietnamese fresh spring rolls for a ultra fun and diverse platter.
- Seafood Salad: Toss the fried calamari with a super easy to make miso crunch salad or Asian Caesar Salad.
- Fried Rice Bowl: Serve the crispy calamari over a bed of fried rice. Top with some jammy eggs for a protein packed and hearty meal.
Asian fried calamari is an irresistible combination of crispiness, umami-rich seasonings, and dipping sauces that bring out the best in this classic dish. Plus, it’s a really nice restaurant-worthy presentation than the typical calamari with lemon.
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Asian Fried Calamari and Dipping Sauces
Asian fried calamari brings together the crunchiness with aromatic flavors and dipping sauces that elevate the experience.
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Servings: servings
Calories: 589kcal
Equipment
- deep Frying pan or deep cast iron skillet
- paper towels
- Elevated Wire Rack
- dipping sauce bowls
- Candy Thermometer accurately control oil temperature
Ingredients
For the Calamari:
- 1 lb fresh squid cleaned and cut into rings – How to clean squid
- 1 cup buttermilk for tenderizing
- 1 cup potato cornstarch
- ½ cup all-purpose flour
- ½ cup rice flour for extra crispiness
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- ½ teaspoon white pepper
- 1/2 teaspoon salt
- 2 eggs beaten
- 3 cups high heat oil for frying – coconut, avocado, peanut are best; vegetable oil works too
- salt to taste
Garnishes
- calamansi or lemon wedges
- 1 teaspoon toasted sesame seeds for garnish
- Scallions thinly sliced (for garnish)
- 1 red bird’s eye chili thinly sliced (for garnish, optional)
Dipping Sauces
Spicy Gochujang Mayo
- ½ cup mayonnaise
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon honey
- 1 teaspoon lime juice
- ½ teaspoon sesame oil
- Instructions: Whisk all ingredients together until smooth. Serve chilled.
Soy-Ginger Ponzu Sauce
- ¼ cup soy sauce
- 2 tablespoons ponzu sauce
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
- ½ teaspoon honey
- Instructions: Mix all ingredients in a bowl and serve as a dipping sauce.
Miso-Sesame Dipping Sauce
- 2 tablespoons white miso paste
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
- Instructions: Combine ingredients in a bowl and whisk until smooth.
Instructions
- Prepare the Calamari: Clean your squid and cut into rings. Rinse the squid rings. Pat them dry.Place them in a bowl with buttermilk and let marinate for at least 30 minutes (or up to 1 hour) in the refrigerator. This helps tenderize the squid.Be sure the squid stays cold until you are ready to batter and fry.1 lb fresh squid, 1 cup buttermilk
- Heat the Oil: In a deep skillet or fryer, heat the vegetable oil to 350°F – 365°F (175°C). Have an elevated wire rack for draining the fried calamari and paper towels on hand.3 cups high heat oil
- Make the Coating: In a large bowl, whisk together cornstarch, flour, rice flour, baking powder, garlic powder, ginger powder, white pepper, salt. In another bowl, beat the egg.1 cup potato cornstarch, ½ cup all-purpose flour, ½ cup rice flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon ginger powder, ½ teaspoon white pepper, 1/2 teaspoon salt, 2 eggs
- Dredge the Calamari: Remove the squid from the cold buttermilk and shake off excess. Dip each ring into the beaten egg quickly, then coat it evenly with the flour mixture.
- Fry Until Golden: Fry the calamari in small batches for about 2-3 minutes until golden brown and crispy. Avoid overcrowding the pan so there is enough space for the rings to float around. Do small batches.It's very important to keep an eye on the temp that is between 350°F – 365°F. If the temp is too low the coating will not be crispy and the calamari will be tough. If it is too high, the batter might burn.
- Drain and Serve: Use a slotted spoon or spider ladle to transfer the fried calamari onto the elevated wire rack. Pat quickly with the paper towel and be sure the wire rack is high enough so steam escapes from all sides. Sprinkle with salt to taste. Add toasted sesame seeds, green onions, and red chili slices for extra flavor and presentation when ready to serve.salt to taste, Scallions, 1 red bird’s eye chili
- Make dipping sauces and add them to the side in small dipping bowls.
Notes
- pay attention to maintaining the oil temperature
- be sure the wire rack is elevated several inches off the surface
- ensure the squid is cool/cold when battering and right before frying
- Also try vinegar soy based sawsawan, a tangy Filipino dipping sauce or Vietnamese peanut sauce for a calamari satay-style.
- For chili sauces…you can’t go wrong with sambal oelek and sweet chili sauce.
- For a teriyaki glaze, toss in soyaki sauce for some lip-smacking flavor.
- For an extra fragrant touch, pound lemongrass and marinate it in soy sauce, then strain the soy sauce and use that lemongrass infused sauce to add to your ponzu or miso dip.
Nutrition
Nutrition Facts
Asian Fried Calamari and Dipping Sauces
Amount per Serving
Calories
589
% Daily Value*
Fat
32
g
49
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
16
g
Monounsaturated Fat
8
g
Cholesterol
364
mg
121
%
Sodium
2134
mg
93
%
Potassium
512
mg
15
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
29
g
58
%
Vitamin A
289
IU
6
%
Vitamin C
6
mg
7
%
Calcium
199
mg
20
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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