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)
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.
Notes
- Ensure calamari is patted dry for maximum crispiness.
- Do not overcrowd the pan during frying to maintain oil temperature.
- Adjust the amount of chili or cayenne powder for your preferred spice level.
- Fresh curry leaves add authentic flavor but can be substituted with parsley.
- Serve immediately to enjoy the full crisp texture of the calamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Asian-inspired)
