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crispy asian fried calamari

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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Course: Appetizer, brunch, Entree, fish, lunch, Pulutan, Side Dish, Snack
Cuisine: Asian
Keyword: batter, calamari, deep fried, pusit, seafood, squid
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 589kcal

Equipment

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 is only estimated and will vary based on methods and ingredient measurements. RLF is not a nutritionist.

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.