This is the ultimate ocean-to-plate snack – crunchy, golden calamari fried to perfection. Whether it’s a fresh catch or something you’ve prepped earlier, this recipe is all about big flavour, hot oil, and cold beer.
For extra tender calamari, we recommend freezing the squid for 2-3 days and defrosting when ready to cook. The freeze/thaw process helps break down proteins for that melt-in-your-mouth texture.

Ingredients

• 2 whole calamari (keep the mantle, wing flaps, and tentacles; remove the skin, guts, and head)

• Neutral oil for deep frying (e.g., canola or peanut oil)

• Plain flour or karaage flour

• Egg wash

• Your favourite seasoning blend (Mexican, Asian spice, lemon pepper, etc.)

• Kewpie mayo

• 1 lime, cut into cheeks

• Spring onions, finely chopped

Method

1.    Fill a wok or large frypan with neutral oil and heat to at least 180°C (there should be an instant hot sizzle when the squid goes into the oil). For this recipe, we use the COBB Grill with the wok accessory on top. 

2.    Slice the calamari into even strips. Dust with flour, dip in egg wash, then coat again in flour.

3.    Fry the calamari in batches to avoid overcrowding. Cook for 2-3 minutes, or until golden and crispy. Remove with tongs or a slotted spoon and drain the excess oil from the calamari using a rack or paper towels.

4.    While still hot, toss in your chosen seasoning blend. Don’t be shy.

5.     Plate up with a generous squiggle of Kewpie mayo, fresh lime cheeks, and a scattering of spring onions. Pairing with a cold beer is highly recommended!

Recipe by Harry Foster, @hazfos, friend of COBB Grill