Hot Butter Calamari Recipe
If you love seafood with a spicy, buttery twist, you are going to adore this Hot Butter Calamari Recipe. It brings together crispy, golden calamari rings tossed in a fragrant hot butter sauce bursting with garlic, fresh chilies, and a splash of tangy lemon. Every bite is an exciting dance of textures and flavors, from the crunchy exterior to the tender calamari inside, all coated in a luscious sauce that will make you want more. Whether you’re entertaining guests or enjoying a cozy dinner, this recipe is sure to become a new favorite in your kitchen.
Ingredients You’ll Need
Getting the balance right in this Hot Butter Calamari Recipe is all about simple, fresh ingredients that each play a key role. From the flour mix that creates the perfect crispy crust, to the bold flavors in the butter sauce, every element is essential for the ideal taste and texture.
- 1 lb calamari rings (cleaned): Fresh calamari ensures tender, flavorful bites; avoid frozen if possible for the best texture.
- 1/2 cup all-purpose flour: Helps achieve that light, crispy coating that is the base of great fried calamari.
- 1/4 cup cornstarch: Adds extra crunch and prevents the flour from becoming soggy during frying.
- Salt and pepper, to taste: Essential to season both the coating and the final dish for balanced flavor.
- 1/2 tsp chili powder or cayenne pepper: Adds a gentle heat that complements the butter sauce perfectly.
- Oil for deep frying: Use a neutral oil like vegetable or canola for crisp, golden calamari without overpowering flavors.
- 2 tbsp unsalted butter: The star of the sauce, giving richness and a silky texture.
- 2 cloves garlic, minced: Adds a fragrant aroma and sharp flavor that pairs beautifully with the chili heat.
- 1–2 fresh red chilies, thinly sliced: For a fresh, vibrant kick in every bite.
- 1 tbsp soy sauce: Brings depth and a subtle umami flavor to the sauce.
- 1 tbsp lemon juice: Brightens the dish with refreshing acidity.
- Fresh curry leaves or parsley (optional): Adds an herbal note that elevates the sauce’s complexity and appearance.
How to Make Hot Butter Calamari Recipe
Step 1: Prep the Calamari
Start by patting the calamari rings dry with paper towels. This step is key to ensuring that the flour coating sticks well and fries up crispy. Moisture is the enemy of crunch!
Step 2: Make the Coating Mix
In a bowl, combine the all-purpose flour, cornstarch, chili powder, salt, and pepper. This blend balances flavor and texture, giving your calamari that perfect crispy shell with a subtle kick.
Step 3: Coat the Calamari
Take the dried calamari rings and dredge them in the flour mixture, making sure each ring is thoroughly coated. This ensures even frying and maximizes crispiness.
Step 4: Fry Until Golden
Heat oil in a deep pan to a steady 350°F (175°C). Fry the calamari in batches for about 2–3 minutes, just until golden and crisp. Avoid overcrowding the pan to keep the oil temperature consistent. Once done, drain the calamari on paper towels to remove excess oil.
Step 5: Prepare the Hot Butter Sauce
In a separate pan, melt the unsalted butter over medium heat. Add the minced garlic, thinly sliced red chilies, and the curry leaves if you’re using them. Sauté everything gently for 1–2 minutes until fragrant and aromatic, releasing that signature bold flavor.
Step 6: Add Soy Sauce and Lemon
Pour in the soy sauce and lemon juice into the butter mixture. These ingredients add a wonderful depth and bright acidity that perfectly balances the richness of the butter. Give the sauce a quick stir.
Step 7: Toss Calamari in the Sauce
Add the fried calamari rings to the pan and toss them well, making sure each ring is evenly coated with the hot butter sauce. This step transforms the crispy calamari into a beautifully sauced dish that is irresistible.
Step 8: Serve Immediately
For the best experience, serve your Hot Butter Calamari Recipe right away, while the calamari is still hot, crispy, and shining with that luscious butter sauce.
How to Serve Hot Butter Calamari Recipe
Garnishes
Fresh garnishes really elevate this dish. A sprinkle of chopped parsley or finely sliced green onions adds a pop of color and a hint of freshness that contrasts wonderfully with the rich, spicy calamari. Thin lemon wedges on the side let everyone add a little extra zing if they like.
Side Dishes
Hot Butter Calamari pairs beautifully with light, refreshing sides. A crisp simple salad or steamed jasmine rice works wonderfully to balance the bold flavors. For a full meal, consider serving it alongside grilled vegetables or a tangy slaw to add more texture and freshness.
Creative Ways to Present
Looking to impress guests? Serve the calamari on a rustic wooden board with small bowls of dipping sauces like aioli, sweet chili sauce, or extra soy sauce. Or dress it up by plating atop a bed of arugula lightly tossed with lemon vinaigrette for a restaurant-worthy look at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the fried calamari separately from the sauce in an airtight container in the refrigerator. This keeps the calamari from becoming soggy overnight, maintaining as much crispness as possible.
Freezing
Because calamari fries best fresh, freezing cooked Hot Butter Calamari Recipe is not ideal and can compromise texture. However, you can freeze the calamari rings raw, properly sealed, to enjoy this dish later by frying and saucing fresh.
Reheating
To warm up leftovers, avoid the microwave as it can make the coating soggy. Reheat the calamari in a hot oven or toaster oven at 375°F for 5–7 minutes to restore its crispiness. Reheat the hot butter sauce gently on the stove and toss before serving.
FAQs
Can I use frozen calamari for this recipe?
Yes, you can use frozen calamari rings, but make sure to thaw them completely and pat dry very well to get that crispy coating. Fresh calamari will always yield the best texture and flavor, though.
How spicy is the Hot Butter Calamari Recipe?
The heat level is moderate and can be adjusted by varying the amount of fresh chilies and chili powder. You can reduce the spice for a milder dish or add more chilies if you like things extra hot.
What kind of oil is best for frying?
Neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil are perfect for deep frying calamari, ensuring the flavor is clean and the calamari crisps nicely.
Can I make the hot butter sauce in advance?
Yes, you can prepare the butter sauce ahead and gently reheat it before tossing with freshly fried calamari. Just be sure not to overheat butter to avoid burning and bitterness.
Is this recipe gluten-free?
Not as written, because it uses all-purpose flour. Substitute with gluten-free flour blends and cornstarch to make it suitable for gluten-free diets without compromising crispiness.
Final Thoughts
This Hot Butter Calamari Recipe is one of those dishes that feels special but is surprisingly easy to make. Its perfect balance of crisp texture, bold buttery sauce, and just the right amount of spice makes it a real crowd-pleaser. I can’t wait for you to give it a try and share the joy of this delicious seafood treat with your loved ones!
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Hot Butter Calamari Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Hot Butter Calamari recipe offers a crispy, golden fried calamari coated in a flavorful hot butter sauce infused with garlic, fresh red chilies, soy sauce, and lemon juice. Perfect as an appetizer or a savory snack, it’s quick to prepare and bursting with a delightful blend of spicy, tangy, and buttery flavors.
Ingredients
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 (enough to fill a deep pan for 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
- Prepare Calamari: Pat the calamari dry thoroughly using paper towels to remove excess moisture, which helps achieve a crispier coating during frying.
- Make Flour Mixture: In a mixing bowl, combine the all-purpose flour, cornstarch, chili powder (or cayenne pepper), salt, and pepper. Mix well to ensure an even distribution of seasoning.
- Coat Calamari: Dredge the dried calamari rings into the flour mixture, making sure each piece is fully coated on all sides.
- Deep Fry: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully fry the coated calamari in batches, cooking each batch for 2 to 3 minutes until the pieces turn golden brown and crisp. Drain the fried calamari on paper towels to remove excess oil.
- Prepare Hot Butter Sauce: In a separate pan, melt the unsalted butter over medium heat. Add the minced garlic, thinly sliced red chilies, and fresh curry leaves or parsley if using. Sauté for 1 to 2 minutes until fragrant and the garlic is slightly golden.
- Add Flavors: Pour in the soy sauce and lemon juice into the butter mixture, stirring to combine all the flavors thoroughly.
- Coat Calamari: Add the fried calamari to the pan with the hot butter sauce. Toss well to evenly coat each piece with the sauce.
- Serve: Serve the hot butter calamari immediately while still hot and crispy for the best texture and flavor.
Notes
- Make sure the calamari is completely dry before dredging to ensure a crispy crust.
- Adjust the number of red chilies according to your preferred spice level.
- Use fresh curry leaves or parsley to add aromatic depth, but they are optional.
- Do not overcrowd the pan while frying to maintain oil temperature and even cooking.
- Serve immediately for maximum crunchiness; the coating may soften if left to sit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
