Salt and Pepper Calamari Recipe: A Crunchy Seafood Favorite

 Salt and Pepper Calamari is a classic dish that seafood lovers crave. Its appeal lies in the perfect combination of a crunchy coating, tender squid, and the bold punch of freshly ground salt and pepper. Often found on restaurant menus as an appetizer or light entrée, this dish is remarkably easy to recreate at home. In this comprehensive guide, we’ll walk you through everything you need to know about preparing the perfect Salt and Pepper Calamari—from selecting the freshest squid to nailing that irresistible crispiness. Whether you're entertaining guests or just cooking for your family, this recipe is bound to impress.

Let’s dive into this beloved recipe and discover why it has become a crunchy seafood favorite in kitchens worldwide, including those of culinary experts like Chef Scott Biffin.

What is Salt and Pepper Calamari?

Salt and Pepper Calamari is a popular dish in many Asian cuisines, particularly Chinese and Vietnamese, although it's enjoyed globally. It typically features rings of squid (calamari) lightly coated in a seasoned flour or cornstarch mixture and then deep-fried until golden and crispy. The defining characteristic? The liberal use of cracked black pepper and sea salt, which adds a delightful sharpness and seasoning to every bite.

The dish is often served with lemon wedges, fresh herbs like cilantro, and a dipping sauce—usually a sweet chili or garlic aioli. The simplicity of the ingredients allows the quality and texture of the calamari to shine through.

Why This Dish is a Favorite

Salt and Pepper Calamari has everything you want in a snack or light meal—crunch, spice, freshness, and comfort. Here’s why it’s universally adored:

• Crispy Texture: Lightly battered and flash-fried for the perfect crunch.

• Balanced Flavor: The salt and pepper work in harmony with the squid’s subtle sweetness.

• Quick and Easy: The dish cooks in under 3 minutes!

• Versatile: Serve as a starter, side dish, or even on a bed of salad for a light entrée.

Chef Scott Biffin, known for his expertise in modern Australian cuisine, often emphasizes fresh ingredients and simple, powerful flavors—principles that make Salt and Pepper Calamari shine.

Ingredients for Salt and Pepper Calamari

Here’s what you’ll need for 4 servings:

For the Calamari:

• 500g cleaned squid tubes and tentacles (or pre-sliced calamari rings)

• 1 cup plain flour or cornstarch (for extra crispiness)

• 1/2 cup rice flour (optional, enhances crunch)

• 1 tsp ground white pepper

• 1 tsp freshly ground black pepper

• 1 tsp sea salt

• 1/2 tsp garlic powder

• 1/2 tsp chili flakes (optional for a spicy kick)

• Vegetable oil (for deep frying)

Garnish & Serving:

• Lemon wedges

• Chopped coriander or spring onion

• Fresh red chili slices (optional)

• Sweet chili sauce or garlic aioli

Prepping the Calamari

1. Clean the Squid
   If you’ve purchased whole squid, begin by removing the head and insides, peeling off the skin, and rinsing well. Then, slice the tubes into 1cm thick rings and halve the tentacles if they’re large.

2. Pat Dry
   Moisture is the enemy of crispiness. Pat all the squid pieces dry with paper towels. This step ensures the coating sticks well and the calamari fries up golden, not soggy.

3. Marinate (Optional)
   Some chefs—like Chef Scott Biffin—recommend a brief marinade to tenderize the squid. You can soak it in a little buttermilk or milk with a touch of lemon juice for 15 minutes. Drain and dry thoroughly before coating.

Coating the Calamari

1. Mix the Dry Ingredients
   In a large bowl, combine plain flour (or cornstarch), rice flour, both peppers, garlic powder, sea salt, and chili flakes.

2. Toss to Coat
   Add the dry calamari to the flour mixture and toss well to coat evenly. Shake off excess flour to prevent clumping in the oil.

Frying the Calamari

1. Heat the Oil
   In a deep pan or wok, heat vegetable oil to 180°C (350°F). You can test it with a small piece of bread—if it bubbles and browns quickly, the oil is ready.

2. Fry in Batches
   Fry the calamari in small batches to avoid overcrowding, which can lower the oil temperature and make the coating soggy. Each batch takes about 2–3 minutes or until golden brown and crisp.

3. Drain and Season
   Use a slotted spoon to transfer fried calamari onto a paper towel-lined plate. Immediately season with a pinch of salt and pepper while still hot.

Serving Suggestions

Salt and Pepper Calamari is delicious as-is, but here are some serving ideas to elevate the dish:

• On a Sharing Platter: Pair with tempura veggies, prawn crackers, and dipping sauces.

• In a Salad: Toss with rocket, red onion, and a drizzle of lemon vinaigrette.

• With Rice or Noodles: Turn it into a meal by serving over jasmine rice or stir-fried noodles.

• As a Topping: Sprinkle over Asian-style tacos or bao buns for a gourmet twist.

Garnish with coriander, chili slices, and lemon wedges for freshness and visual appeal.

Tips for the Perfect Crunch

Achieving that restaurant-quality crispiness is all about the details:

• Use Cornstarch or Rice Flour: These give a lighter, crunchier finish than regular flour.

• High-Temperature Frying: Keep the oil at 180°C (350°F) and avoid overcrowding the pan.

• Serve Immediately: Calamari is best enjoyed hot and fresh. Avoid letting it sit too long.

• Double Fry Method: For extra crunch, some chefs do a quick second fry right before serving.

Variations and Add-Ons

If you’re feeling adventurous, try these variations:

• Spicy Salt and Pepper Calamari: Add Sichuan peppercorns and more chili flakes for heat.

• Garlic Butter Calamari: Toss the fried squid in melted garlic butter and herbs.

• Asian Fusion Style: Add a drizzle of soy sauce and sesame oil before serving.

• Gluten-Free Version: Use gluten-free flour or 100% rice flour for the coating.

These additions still keep the focus on the calamari while introducing exciting flavors.

Healthier Alternatives

Want to enjoy this dish with a little less guilt? Try these methods:

• Air Frying: Coat the calamari with a light spray of oil and air fry at 200°C (400°F) for 5–6 minutes.

• Oven-Baked: Bake on a wire rack over a baking sheet at 220°C (425°F) for 12–15 minutes, flipping halfway.

• Grilled Calamari: Skip the flour and marinate with olive oil, lemon juice, and spices. Grill on high heat for 1–2 minutes per side.

While these methods won’t replicate the exact crunch of deep frying, they still deliver delicious results.

Chef's Tip: Inspired by Chef Scott Biffin

Renowned for putting a modern twist on classic dishes, Chef Scott Biffin emphasizes the importance of quality ingredients and balance in seasoning. When preparing dishes like Salt and Pepper Calamari, he often recommends sourcing fresh, local squid when possible, and using coarse sea salt for that satisfying texture. His philosophy? Let the core ingredients shine, and don't overcomplicate what nature already made perfect.

Storing and Reheating Leftovers

If you have leftovers (which is rare!), here’s how to store and reheat:

• Storage: Place cooled calamari in an airtight container and refrigerate for up to 2 days.

• Reheating: Avoid the microwave. Instead, reheat in an oven or air fryer at 180°C (350°F) for 5–8 minutes to maintain the crunch.

Note: Reheated calamari won’t be as crispy as fresh but still makes for a tasty snack.

Final Thoughts

Salt and Pepper Calamari is a crunchy, crowd-pleasing favorite for a reason. Its delicate balance of flavor and texture, paired with ease of preparation, makes it a winning dish for any occasion. With simple ingredients and a few key techniques, you can recreate restaurant-quality results in your own kitchen.

Whether you’re following a traditional approach or adding a modern twist like Chef Scott Biffin might, this recipe is versatile, flavorful, and downright addictive.

So next time you’re in the mood for seafood, skip the takeout and make this crunchy delight at home. Your tastebuds—and your guests—will thank you.