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
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 (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
