This crispy calamari is a fun twist on the classic! I wanted that thicker, crunchier bite so it could soak up all the goodness of my Vietnamese spicy dip. Usually, I use buttermilk, but if you’re looking for something lighter, you can totally swap it for soda or cold water. Trust me, this version with my creamy, spicy sauce will have you hooked—it’s a delicious Vietnamese take on your typical calamari!
Crispy Calamari
Course: AppetizersDifficulty: MediumServings
2
servingsPrep time
30
minutesCooking time
15
minutesIngredients
200g squid, cleaned and cut into rings
2 tbsp buttermilk
Salt, to taste
1/2 tsp garlic powder
Premade deep-fry flour mix
20ml milk (optional; see tips for more)
Cooking oil (just enough to coat the squid)
Directions
- Season with salt and garlic powder then soak the squid in buttermilk for 30 minutes. This will helps tenderize the squid and keep its shape. While soaking your squid, mix your deep fry flour with milk (can substitute with soda) and don’t forget to season your batter as well – We need maximum flavor here.
- Dip each piece in the deep-fry flour mix, coating evenly.
- Heat oil in a pan over medium-high heat. Fry the squid for about 3 minutes on each side until golden and crispy.
- Serve with my famous Vietnamese seafood sauce or your preferred dipping sauce. Enjoy!
Tips
- Soaking your squid in buttermilk makes it tender and helps it hold its shape. No buttermilk? No problem! Use milk with vinegar or yogurt
- If you prefer a lighter, crunchier texture, dip your yogurt-soaked squid straight into DRIED crispy flour, or use soda water instead of milk (into the flour) for that extra airy bite!
