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CRISPY FRIED CALAMARI WITH ICE-COLD WATER TEMPURA BATTER — A BEACH VACATION FAVORITE

By Delicious Recipes!Posted on
CRISPY FRIED CALAMARI WITH ICE-COLD WATER TEMPURA BATTER — A BEACH VACATION FAVORITE

CRISPY FRIED CALAMARI WITH ICE-COLD WATER TEMPURA BATTER — A BEACH VACATION FAVORITE

This recipe brings back memories of seaside vacations where crispy fried calamari were an irresistible treat. Though seemingly simple, making these at home is a bit of a challenge — the ice-cold water dip creates a delicate, crunchy crust reminiscent of tempura, but beware: frying can get messy with hot oil splatters! Still, the reward is unbeatable.

🕒 Prep Time: 15 min + chilling

🍳 Cook Time: 10 min
🍽️ Yields: 2 servings

Ingredients

  • 450 g small fresh calamari
  • 50 g all-purpose flour
  • 1 tbsp cornstarch (or potato starch)
  • Plenty of oil for deep frying
  • Salt, freshly ground black pepper, dried oregano
  • Lemon wedges or garlic mayo, to serve

Key Tips for Success

  • Use a heavy cast iron pot for even heat retention.
  • Heat the oil to 190°C (375°F) for a light, crispy crust.
  • Mix a small amount of starch with flour for a lighter batter.
  • Ice-cold water is essential for creating the perfect crispy shell.
  • Fry in small batches to avoid overcrowding and soggy calamari.
  • Smaller calamari work best; large ones tend to be rubbery.

Instructions

  1. Place 1-2 cups of water in a bowl and chill it in the freezer about 1 hour before frying (aim for ice-cold water). Alternatively, use water with ice cubes.
  2. Clean the calamari (see trusted guides for cleaning). Cut tubes into ½ cm rings; keep tentacles whole. Pat dry thoroughly with paper towels.
  3. Mix flour and cornstarch in a bowl.
  4. Heat about ½ liter of oil in a wide, deep pot over high heat for 7-8 minutes until it reaches 190°C (375°F).
  5. Toss calamari in the flour mixture, coating them completely. Keep near the stove alongside the bowl of ice-cold water.
  6. Dip each piece of floured calamari quickly into the ice-cold water, then immediately place into the hot oil. Do not overcrowd the pot.
  7. Fry for 1-2 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
  8. Repeat in batches until all calamari are fried.

Safety tip: The cold water causes oil to splatter — using a splatter screen is highly recommended to keep your kitchen safe and clean.

  1. Season fried calamari with salt, black pepper, and oregano while still hot.
  2. Serve immediately with plenty of lemon wedges or garlic mayonnaise.

💡 Serving Suggestions

  • Serve with a fresh squeeze of lemon for a zesty lift.
  • Garlic mayo adds a creamy, savory complement.
  • Pair with a crisp white wine or cold beer for the ultimate indulgence.

🎉 Perfect For

  • Beach-inspired home cooking
  • Casual dinners with friends and family
  • Crispy seafood lovers seeking authentic flavors

📝 Final Thoughts

Though messy to make at home, this icy-water-dipped fried calamari recipe rewards your effort with an exquisitely light, crunchy texture and the nostalgic taste of seaside vacations. With proper technique and safety precautions, you’ll have a crowd-pleasing dish worthy of any summer menu.