Crispy Salt and Pepper Calamari with Yuzu Kosho Aioli Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality Sichuan salt and pepper.

If you cannot find a pre-mixed blend, you can make your own by toasting Sichuan peppercorns in a dry pan until fragrant, grinding them into a fine powder, and mixing them with an equal part of toasted sea salt. This adds a unique, slightly numbing citrusy heat.

Always use an oil with a high smoke point, such as grapeseed, peanut, or canola oil, for flash-frying.

This ensures that the oil can withstand the 390°F (199°C) temperature without burning or imparting an acrid flavor to the delicate squid. If the oil begins to smoke, remove it from the heat source immediately to prevent a fire.

Variations

• Spicy Chili Calamari: Add 1 tablespoon of dried chili flakes to the potato starch mixture before coating the squid for an extra layer of heat that complements the Sichuan pepper.
• Herb-Crusted Calamari: Mix finely chopped fresh parsley or cilantro into the potato starch to add a fresh, herbaceous note to the fried crust.

Storage and make-ahead

Fridge

Store in an airtight container for up to 24 hours. Reheating will not restore the original crunch.

Reheat

Reheat in a preheated 400°F (200°C) oven for 5 minutes, or in an air fryer for 3 minutes, to regain some crispness.

This dish is best enjoyed immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Note that the texture will inevitably change as the coating absorbs moisture, so it will not remain as crispy as it was when freshly prepared.

You can prepare the squid by soaking it in the milk mixture up to 30 minutes in advance. Keep it refrigerated until you are ready to fry. Do not coat the squid in the potato starch until the exact moment you are ready to fry it, as the starch will become gummy if it sits on the damp squid for too long.

Serving ideas

Serve this calamari on a large platter as a communal appetizer, accompanied by the yuzu kosho aioli in a small dipping bowl.

Arrange fresh lime wedges around the edge of the plate so guests can squeeze fresh juice over the squid just before eating, which brightens the savory flavors and cuts through the richness of the fried coating.

Pair this dish with a crisp, dry white wine or a light, refreshing lager to complement the salt and pepper seasoning.

The yuzu kosho aioli provides a sophisticated, citrusy finish that makes this a perfect starter for a modern izakaya-style dinner party or a casual weekend gathering with friends and family.

Frequently asked questions

Recipe card

Crispy Salt and Pepper Calamari with Yuzu Kosho Aioli

Prep 20 minCook 2 minTotal 22 minServes 4

Ingredients

• 1.5 lb squid rings
• 1/2 cup milk
• 1/2 tsp baking soda
• 1 cup potato starch
• 1 tbsp Sichuan salt and pepper
• 4 cups frying oil
• 3 tbsp crispy fried garlic
• 2 whole green jalapeño slices
• 1/2 cup yuzu kosho aioli
• 1 whole lime, cut into wedges

Instructions

1. Combine the squid rings, milk, and baking soda in a large bowl. Ensure the squid is fully submerged. Let the mixture sit in the refrigerator for 15 minutes. This process tenderizes the protein fibers, ensuring the final result remains soft rather than rubbery.
2. Remove the squid from the milk and pat dry. Dredge the rings thoroughly in the potato starch mixed with the Sichuan salt and pepper. Heat the frying oil to exactly 390°F (199°C). Carefully drop the squid into the oil and fry for exactly 75 seconds until golden and crisp. Remove immediately.
3. Heat a wok over high heat. Add the fried calamari, crispy fried garlic, and sliced green jalapeños. Toss quickly for about 30 seconds to incorporate the flavors and warm the aromatics. Ensure the house-made aioli is prepared and kept at 160°F (71°C) if cooking the eggs through, or use pasteurized eggs. Serve immediately with a side of yuzu kosho aioli and fresh lime wedges.

Contains: milk, mollusks, eggs

Food safety: The aioli contains raw egg. Use pasteurized eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

320

Protein

22 g

Carbohydrates

28 g

Fat

14 g

Fiber

1 g

Sugar

1.5 g

Sodium

450 mg

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