Our calamares recipe promises tender squid rings with a light and crispy tempura batter plus a breadcrumb coating for extra crunch.
This calamares recipe promises tender squid with a golden brown coat—no tough, leathery rings that take a day to chew. Soda water keeps the batter light, while panko breadcrumbs ensure a tight, crunchy breading.
Serve these crispy calamares with a lemon wedge and a dip of choice. You have plenty of options: aioli, tartar sauce, mayonnaise, or marinara sauce.
Prepare for frying: Heat oil in a wok or heavy-bottomed pot to 350°F.
Make the wet batter: Combine flour, baking powder, and salt in a large bowl. While whisking continuously, slowly stream in soda water until a batter forms.
Prepare the dry breading: Add panko breadcrumbs to a shallow bowl or baking sheet.
Batter squid: Dip squid rings into the wet batter, then toss in breadcrumbs until evenly coated on all sides. Rest breaded squid on a tray and repeat with remaining squid.
Fry squid: Working in batches, add breaded squid rings to the hot oil. Fry until crispy and golden brown, about 5 minutes. Transfer fried squid onto a metal rack or heatproof plate lined with paper towels to drain excess oil. Season with salt while warm. Serve with lemon wedges and dipping sauce of choice.
