If you are craving something irresistibly crispy with just the right kick of heat and buttery richness, this Hot Butter Calamari Recipe is about to become your new go-to appetizer or snack. Imagine tender calamari rings, perfectly fried to a golden crisp, then tossed in a luscious, aromatic butter sauce infused with garlic, fresh chilies, and a splash of tangy lemon. This dish is incredibly satisfying, boasting bold flavors and textures that will keep you coming back for more.

Hot Butter Calamari Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but essential to crafting the perfect balance of crunch, spice, and buttery goodness in this dish. Each component plays a crucial role, from the tender calamari rings to the zesty lemon juice that brightens the sauce.

1 lb calamari rings (cleaned): Fresh or well-cleaned rings ensure the best texture and flavor for frying.
1/2 cup all-purpose flour: Creates a light, crisp coating for the calamari.
1/4 cup cornstarch: Adds extra crispiness to the batter for that perfect crunch.
Salt and pepper, to taste: Essential seasonings to amplify flavor.
1/2 tsp chili powder or cayenne pepper: Brings gentle heat and depth to the coating.
Oil for deep frying: A neutral oil like vegetable or canola ensures even frying.
2 tbsp unsalted butter: The star ingredient for a rich, silky sauce.
2 cloves garlic, minced: Infuses the butter with aromatic warmth.
1–2 fresh red chilies, thinly sliced: Adds vibrant color and a fresh spicy note.
1 tbsp soy sauce: Provides a savory umami boost to the sauce.
1 tbsp lemon juice: Brightens and balances the richness of the butter.
Fresh curry leaves or parsley (optional): Adds an herbal lift and beautiful aroma.

How to Make Hot Butter Calamari Recipe

Step 1: Prepare and Coat the Calamari

Start by patting the calamari rings dry with paper towels; removing excess moisture helps the coating stick better and keeps the frying crisp. Then, combine your flour, cornstarch, chili powder, salt, and pepper in a bowl. Dredge each ring thoroughly in this mixture to form a flavorful, crunchy shell once fried.

Step 2: Fry to Golden Perfection

Heat your oil to a steady 350°F (175°C) – the right temperature ensures your calamari cooks quickly without absorbing too much oil. Fry the coated rings in batches, giving them space to crisp evenly. In just 2 to 3 minutes, they’ll develop a gorgeous golden crust that’s delightfully crispy on the outside while tender inside. Drain on paper towels to remove excess oil.

Step 3: Create the Hot Butter Sauce

In a clean pan set over medium heat, melt the unsalted butter until smooth. Add the minced garlic, sliced red chilies, and fresh curry leaves if using, stirring gently until fragrant – this only takes about a minute or two. The aromatics infuse the butter, building layers of flavor before you add the next elements.

Step 4: Combine and Toss

Finish the sauce by stirring in the soy sauce and fresh lemon juice, which add savory depth and a zesty lift. Then, quickly toss the fried calamari rings into this hot, aromatic butter sauce, coating every piece evenly. The warmth of the butter melds the crispy coating with a luscious, spicy glaze, creating a harmony of tastes that’s nothing short of addictive.

How to Serve Hot Butter Calamari Recipe

Garnishes

A sprinkle of fresh parsley or additional curry leaves adds a pop of color and a fresh herbal note that brightens the rich butter sauce. For an extra touch, a wedge of lemon on the side invites guests to drizzle bright acidity on their calamari bites.

Side Dishes

This dish pairs perfectly with simple sides that complement its flavors without competing, such as a crisp green salad dressed lightly with lemon vinaigrette or some garlic buttered bread to soak up every last bit of that incredible sauce.

Creative Ways to Present

For a fun and interactive presentation, serve the Hot Butter Calamari Recipe in small paper cones or on a rustic wooden board accompanied by small bowls of dipping sauces like aioli or spicy mayo. This makes for a stunning appetizer spread that’s as inviting as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the calamari in an airtight container in the fridge for up to two days. Keep the sauce separate if possible, and combine when reheating to maintain crispness.

Freezing

Calamari tastes best fresh, but you can freeze uncooked, coated rings before frying. Freeze them in a single layer on a tray, then transfer to a freezer bag. When ready, fry directly from frozen for a quick snack.

Reheating

To revive the Hot Butter Calamari Recipe’s crispiness, reheat gently in a hot skillet or oven rather than the microwave, which can make the coating soggy. Toss with the butter sauce again after warming for maximum flavor.

FAQs

Can I use frozen calamari for this recipe?

Absolutely! Just make sure it’s fully thawed and patted dry before coating and frying to get that perfect crispy texture.

How spicy is the dish?

The heat level depends on the amount and type of chilies you use. For mild heat, reduce the fresh chilies or omit the cayenne powder; for more kick, add extra sliced chilies or a pinch of chili flakes.

Is deep frying necessary, or can I pan-fry the calamari?

Deep frying ensures an even, golden crispiness, but you can shallow pan-fry if careful, though it may not be as uniformly crispy.

Can I substitute the soy sauce in the butter sauce?

Yes, tamari or coconut aminos work well as gluten-free options, preserving the umami flavor.

What makes this Hot Butter Calamari Recipe stand out?

The combination of a crispy calamari coating with a rich, garlicky butter sauce spiked with fresh chilies creates a uniquely layered flavor experience that is bold, comforting, and utterly addictive.

Final Thoughts

Give this Hot Butter Calamari Recipe a try and watch it become a beloved addition to your cooking repertoire. It’s a simple yet deeply satisfying dish that brings together vibrant spices, buttery richness, and crispy textures in the best way possible. Once you taste it, surrendering to seconds is inevitable!

Hot Butter Calamari Recipe

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4.2 from 65 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

Crispy and flavorful Hot Butter Calamari features tender calamari rings fried to golden perfection and tossed in a spicy, garlicky butter sauce with fresh chilies and a hint of soy and lemon. This quick appetizer is perfect for a delightful snack or starter that blends crunchy texture with bold, zesty flavors.

Ingredients

Scale

Calamari

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

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)

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Instructions

Prepare Calamari: Pat the calamari rings dry thoroughly using paper towels to remove excess moisture. This helps the coating stick better and ensures crispiness when frying.
Make Flour Mixture: In a mixing bowl, combine all-purpose flour, cornstarch, chili powder, salt, and pepper. This seasoned mixture will give the calamari a spicy and crispy coating.
Coat Calamari: Dredge the calamari rings in the flour mixture, making sure each piece is generously and evenly coated to achieve a crunchy texture after frying.
Fry Calamari: Heat oil in a deep pan or deep fryer to 350°F (175°C). Fry the calamari in small batches for 2 to 3 minutes or until golden brown and crisp. Avoid overcrowding. Remove and drain on paper towels to absorb excess oil.
Prepare Hot Butter Sauce: In a separate pan over medium heat, melt the unsalted butter. Add minced garlic, sliced fresh red chilies, and curry leaves if using. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
Combine Sauce and Calamari: Add soy sauce and lemon juice to the butter mixture, stirring well. Toss the fried calamari in the hot butter sauce so that each piece is evenly coated in the spicy, savory glaze.
Serve: Serve immediately while the calamari is hot and crispy for the best flavor and texture. Garnish with fresh parsley or extra curry leaves if desired.