Description
This Hot Butter Calamari recipe features crispy fried calamari rings tossed in a flavorful hot butter sauce infused with garlic, fresh chilies, soy sauce, and lemon juice. Perfectly seasoned with a blend of flour, cornstarch, and chili powder, this dish delivers a delightful combination of crunch and spicy, tangy richness, ideal as an appetizer or a tasty snack for 4 servings.
Ingredients
Scale
Calamari and Coating
- 1 lb calamari rings (cleaned)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- Salt and pepper, to taste
- 1/2 tsp chili powder or cayenne pepper
- Oil for deep frying
Hot Butter Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1–2 fresh red chilies, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- Fresh curry leaves or parsley (optional)
Instructions
- Pat Dry the Calamari: Use paper towels to thoroughly pat the calamari rings dry. This step helps the coating stick better and ensures crispiness during frying.
- Prepare the Coating Mix: In a mixing bowl, combine the all-purpose flour, cornstarch, chili powder (or cayenne pepper), salt, and pepper. Mix well to evenly distribute the spices.
- Coat the Calamari: Dredge each calamari ring in the flour mixture, making sure they are fully and evenly coated for a crisp crust.
- Deep Fry the Calamari: Heat oil in a deep pan or pot to 350°F (175°C). Fry the coated calamari rings in batches for 2 to 3 minutes or until they turn golden brown and crisp. Use a slotted spoon to remove and drain on paper towels to remove excess oil.
- Make the Hot Butter Sauce: In a separate pan over medium heat, melt the unsalted butter. Add the minced garlic, sliced chilies, and curry leaves or parsley if using. Sauté for 1 to 2 minutes until the garlic becomes fragrant but not browned.
- Add Sauce Ingredients: Stir in the soy sauce and lemon juice into the butter mixture. Toss in the fried calamari and gently mix to coat each ring evenly with the hot butter sauce.
- Serve Immediately: Serve the hot butter calamari right away to enjoy the crispy texture and vibrant flavors while they are warm and fresh.
Notes
- Ensure the calamari is thoroughly dried before coating to achieve maximum crispiness.
- Adjust the amount of chili powder or fresh chilies according to your preferred spice level.
- Frying in small batches will maintain the correct oil temperature and prevent soggy calamari.
- Use fresh lemon juice for the best citrus flavor in the sauce.
- Optionally, garnish with fresh curry leaves for an aromatic touch or parsley for a fresh herbal note.
