Tempura Fried Calamari


Tempura Fried Calamari

Do you like fried calamari? If so, just imagine the lightest, crispiest, melt-in-your-mouth-iest coating over the most tender squid, and this would be it. The tempura version.

I love fried calamari, but you know what? After this tempura, I’m not going back. This is just too good. Eat the whole batch good.

And oddly enough, it’s light, or at least a lot lighter than the heavy cornmeal coating you usually find on its Italian cousin.

Tempura is a Japanese preparation of batter-dipped, deep fried foods, usually vegetables and seafood. Apparently the method was introduced to Japan by the Portuguese in the 1500s.

When I lived in Japan we ate it frequently, and tempura can usually be found on practically every menu in typical Japanese restaurants here in the states.

The batter is quite light, and fries up to a gossamer-like crispy crust. The tricks are 1) keeping the oil at the right temperature—too hot and the food will burn, too cool and the result will be greasy, and 2) working quickly while keeping the batter cold.

Tempura Fried Calamari

Another nifty trick for keeping the batter light, taught to me by Hank, is to use bubbly soda water instead of flat water.

Squid is a perfect food for making tempura because it cooks up so fast. Squid you either have to cook very quickly, or slow and low. Anything in between and it’s chewy and rubbery.

So the quick frying in tempura batter is ideal for squid. Of course if you would rather use other seafood, you can use this batter with shrimp, pieces of lobster, oysters, clams, small fish, or pieces of larger fish.

Or you can skip the seafood altogether and just tempura fry some vegetables, like strips of carrot or broccoli florets.


Tempura Fried Calamari Recipe

The squid rings cut from the body are easier to fry than the tentacles, which tend to clump. If you have both, fry the rings first, then the tentacles.

Do not double the recipe. The batter needs to be kept cold and used immediately after making. So it's better to work with small batches.

If you want to make more, mix a second batch together after you've gone through the first batch.

Ingredients

  • 1 pound cleaned squid
  • 1 egg yolk
  • 1 cup ice cold sparkling water (the colder the better)
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup corn starch
  • 3/4 cup rice or regular flour
  • Canola oil or peanut oil for frying (high smoke point vegetable oil)

Special equipment recommended:

  • A deep fryer


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