Salt and Pepper Calamari
Salt and Pepper Calamari Say it: salt and PEP-er kal-uh-MAR-ee
Salt and pepper calamari is a favourite Australian pub and restaurant snack: tender squid rings and tentacles dusted in a peppery cornstarch coating, fried until crisp and tossed with garlic, chilli and spring onion. The crust is light and crunchy, while the squid stays juicy. It is served hot with lime wedges and a cold drink, making it a much-loved starter or bar bite. Quick to cook, it is best eaten straight from the pan while the coating is at its crispest.
Salt and Pepper Calamari
Salt and Pepper Calamari
Pronounced salt and PEP-er kal-uh-MAR-ee
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the calamari
For frying and the aromatic topping
To serve
Method
Pat the squid very dry with paper towels. Cut the tubes into 1 cm (1/2-inch) rings; leave small tentacles whole and halve any larger ones.
In a wide bowl, whisk the cornstarch, sea salt, black pepper and white pepper until evenly combined.
Heat the 4 cups (1 L) vegetable oil in a deep, heavy pot to 375°F (190°C). Line a tray with paper towels.
Working in small batches, toss the squid in the cornstarch mixture, shake off the excess and lower carefully into the hot oil. Fry for 1 1/2–2 minutes, until pale golden and crisp, then drain on the paper towels. Let the oil return to temperature between batches.
Heat the 1 tbsp (15 ml) vegetable oil in a small frying pan over medium heat. Add the garlic, chilli and spring onions and stir for 30–45 seconds, until fragrant and the garlic is just golden but not browned.
Tip the fried calamari into a warm bowl, scatter over the aromatic mixture and toss gently. Taste and add a little extra salt or pepper if needed, then serve immediately with lime wedges.
Regional variants
Some cooks add a pinch of Chinese five-spice or ground Sichuan pepper to the coating for a warm, aromatic note; others serve the calamari with garlic aioli or sweet chilli sauce for dipping.
Cook's notes
- Dry the squid thoroughly before coating; any moisture will stop the crust from crisping.
- Fry in small batches and keep the oil at a steady 375°F (190°C) so the calamari turns crisp rather than greasy.
- Add the garlic, chilli and spring onion at the last moment and toss briefly—garlic can burn quickly in hot oil.
Serve with
Lime wedges and a cold beer, sparkling water or a crisp white wine.
Make ahead and storage
Clean and cut the squid up to 1 day ahead and keep it covered in the fridge; fry just before serving, as the crisp coating softens on standing.
