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Tempura Fried Calamari
Tempura Fried Calamari
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Prep Time:
75 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Crispy fried squid rings or tentacles in a delicate tempura batter. Irresistibly addictive like popcorn!
Ingredients:
  • 1 pound cleaned squid
  • 1 egg yolk
  • 1 cup ice cold sparkling water (the colder the better)
  • 1/8 teaspoon baking soda
  • 1/4 cup cornstarch
  • 3/4 cup rice or regular flour plus more for sprinkling on squid
  • Peanut oil or canola oil for frying
Instructions:
  • Cut the squid tubes into 1/2 to 3/4-inch rings, keeping the tentacles intact.
  • Heat a generous amount of oil in a deep fryer or large heavy pot until it reaches 360-370°F. If using a pot, fill it halfway with oil (about 3 inches deep) and keep a lid nearby for safety.
  • Combine dry ingredients: Mix the dry ingredients thoroughly while waiting for the oil to heat up.
  • Combine chilled sparkling water and egg yolk, then swiftly mix into dry ingredients: When the oil reaches 360°F, blend the sparkling water and egg yolk. Quickly incorporate this mixture into the dry ingredients without concern for clumps. Avoid over-mixing to prevent a chewy batter.
  • Lightly dust squid pieces with flour using a small sieve for better batter adhesion.
  • In small batches, coat squid pieces in batter, fry in hot oil, and gently dislodge any stuck pieces. Fry for 45 seconds to 1 minute until pale yellow or tan, then drain on paper towels. Repeat with remaining squid to maintain oil temperature. Coat fingers with batter for protection from splatter, if needed.
  • Serve immediately: Enjoy with lime or lemon wedges, soy sauce, ponzu sauce, or your favorite hot sauce on the side. After the cooking oil has cooled for about 2 hours, strain it through a paper towel-lined sieve for reuse in your next seafood deep-frying endeavor.

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