Crispy Salt and Pepper Calamari with Sweet Chili Lime Dip Tips, FAQ & printable recipe

Tips for success

For an extra-crispy coating, let the dredged calamari rest on a wire rack for 10 minutes before frying. This allows the flour to adhere better and creates a more delicate crunch.

If you prefer a spicier dish, add more sliced red chili or a pinch of cayenne pepper to the coating mixture.

To keep the fried calamari crisp while cooking in batches, place the drained rings on a baking sheet in a 200°F (95°C) oven. This keeps them warm without steaming the coating. Serve the calamari immediately after tossing with the aromatics, as they will soften over time.

Variations

• Spicy Garlic: Add 2 minced garlic cloves to the wok along with the chilies and scallions. Toss for 30 seconds longer to infuse the garlic flavor without burning. Increase the red chili to 2 for extra heat.
• Lemon Pepper: Replace the white pepper with 1 teaspoon of freshly ground black pepper and add the zest of 1 lemon to the coating mixture. Serve with lemon wedges instead of lime for a citrusy twist.
• Coconut Crusted: Replace the rice flour with 40 g unsweetened shredded coconut. Toast the coconut in a dry skillet until golden before mixing with the cornstarch. The coating will have a subtle coconut flavor and extra crunch.
• Thai Basil: Add a handful of fresh Thai basil leaves to the wok during the final toss. The basil will wilt slightly and release a sweet, anise-like aroma that complements the chilies and lime dip perfectly.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Freezer

Fried calamari can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 1 month.

Reheat

To reheat, place the calamari on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crisp. Avoid microwaving.

Store leftover fried calamari in an airtight container in the refrigerator for up to 2 days.

To reheat, place the rings on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crisp. Avoid microwaving, as it will make the coating soggy.

The coating mixture can be prepared in advance and stored in an airtight container for up to 1 week.

The squid can be cleaned and cut into rings a day ahead, but keep them refrigerated and pat dry before dredging. The sweet chili lime dip can be made up to 3 days ahead and stored in the refrigerator.

Serving ideas

Serve the crispy calamari immediately after tossing, while the coating is still shatteringly crisp.

Arrange the rings on a large platter and scatter extra sliced chilies and scallions over the top for a vibrant presentation. Place a bowl of sweet chili lime dip in the center and lime wedges on the side.

This dish pairs wonderfully with a cold beer or a crisp white wine, such as Sauvignon Blanc. It also makes a great starter for a seafood feast or a fun appetizer for game day. For a more substantial meal, serve over steamed jasmine rice with a side of stir-fried vegetables.

Frequently asked questions

Recipe card

Crispy Salt and Pepper Calamari with Sweet Chili Lime Dip

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 500 g cleaned squid tubes, cut into rings
• 80 g cornstarch
• 40 g rice flour
• 1 tsp sea salt
• 1 tsp freshly ground white pepper
• 1 tsp Szechuan pepper
• 1 red chili, sliced
• 2 scallions, chopped
• 500 ml frying oil (such as vegetable or canola)
• Sweet chili sauce, for dipping, to taste
• Lime wedges, for serving

Instructions

1. Pat the squid rings completely dry with paper towels. In a large bowl, whisk together the cornstarch, rice flour, sea salt, and white pepper. Add the dried squid rings and toss well to coat evenly, shaking off any excess flour.
2. Pour the frying oil into a large pot or Dutch oven, leaving at least 3 inches of space from the top. Heat over medium-high heat until a deep-fry thermometer registers 375°F (190°C).
3. Carefully add a handful of the coated squid rings to the hot oil—do not overcrowd. Fry for exactly 90 seconds, until light golden and rigid. Use a slotted spoon to transfer the fried rings to a paper towel-lined plate.
4. Continue frying the remaining squid rings in batches, allowing the oil to return to 375°F (190°C) between batches. Drain each batch on fresh paper towels.
5. In a dry wok or large skillet over medium heat, add the Szechuan pepper and toast for 30 seconds until fragrant, shaking the pan frequently.
6. Increase the heat to high and add the fried calamari rings, sliced red chili, and chopped scallions to the wok. Toss vigorously for 1 minute until everything is well combined and the aromatics are fragrant.
7. Transfer the calamari to a serving platter. Serve immediately with sweet chili sauce and lime wedges on the side for dipping.

Contains: mollusks

Estimated nutrition per serving

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.