Deep-fried calamari

Golden, crisp and tender, this deep-fried calamari is marinated for flavour, dipped in a light, fizzy batter, and quickly fried to perfection — the ultimate Turkish mezze for seafood lovers.

Hasan’s Meze Feast
♦ Deep-fried calamari
♦ Atom (yoghurt-dressed peppers)
♦  Kisir (bulgur wheat salad)
♦  Salatali hummus (hummus with chopped salad)

By Hasan Semay
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

Deep-fried calamari scores a Nutri-score of C, reflecting a moderate balance of beneficial protein from squid and indulgence from deep-frying. Enjoy in moderation as part of a balanced diet.

Ingredients

For the calamari

• 650g cleaned squid tentacles, cut into finger-width rings
• ½ tbsp sugar
• 1 tsp bicarbonate of soda
• 330ml sparkling water
• 200ml sunflower or vegetable oil
• 1 lemon, juice only, to serve
• Sea salt, to taste

For the batter

• 200g plain flour, plus extra for dusting
• 120g fine polenta
• 400ml sparkling water, chilled

Method

1. Rinse the squid: Gently wash the prepared squid rings and tentacles under cold water using a fine-mesh sieve to remove any residue inside the rings.
2. Marinate for tender texture: Mix the sugar and bicarbonate of soda in a bowl. Add the squid and pour over 330ml sparkling water. Let sit for 10 minutes to tenderise and lightly flavour the squid.
3. Heat the oil: In a deep, high-sided saucepan, pour about 5cm of sunflower or vegetable oil. Heat to 170–180°C, using a food thermometer for accuracy.
4. Prepare the batter: While the oil heats, combine flour and polenta in a bowl. Gradually whisk in the cold sparkling water until the batter reaches a smooth, pourable consistency. Use it immediately for the best fizz.
5. Dry and dust: Drain the squid from the marinade and pat dry with kitchen paper. Lightly season with sea salt, then toss in extra flour, shaking off any excess.
6. Batter and fry: Dip the squid into the batter, allow excess to drip off, then carefully lower half into the hot oil. Let the squid touch the surface for 10 seconds before gently dropping it in.
7. Cook in batches: Fry the squid for 4 minutes per side until golden and crispy. Work in batches so the oil stays hot and the squid crisps properly.
8. Drain and serve: Remove fried squid with tongs, drain on kitchen paper, and season again with sea salt. Squeeze fresh lemon juice over and serve immediately.

What can you serve with this

1. Garlic aïoli: Creamy and garlicky, it makes the perfect dip for crispy calamari.
2. Chopped parsley salad: A fresh herb salad balances the richness of fried seafood.
3. Flatbreads: Serve warm to make a casual mezze-style spread feel more substantial.
4. Pickled vegetables: Add contrast with bright, acidic flavour to cut through the oil.
5. Lemon wedges: Essential for adding brightness right before serving.

FAQs for Deep-fried Calamari

• How do you make calamari tender? Soaking in sparkling water with bicarb tenderises the squid before frying.
• Why is my calamari rubbery? Overcooking it makes it tough — fry until just golden, about 4 minutes per side.
• Can I use frozen squid? Yes, just thaw and pat dry fully before marinating and frying.
• What oil should I use to fry squid? A neutral oil with a high smoke point like sunflower or vegetable oil is best.
• Do you need a deep fryer for calamari? No, a pan with enough oil depth works perfectly with a thermometer.
• Is battered calamari gluten-free? Not this version — but use gluten-free flour and polenta for an alternative.
• How long should I marinate the squid? Ten minutes is plenty — any longer may start to break it down too much.
• Can I make the batter ahead of time? No, the bubbles in sparkling water work best when used right away.

Nutri-score Health Check

This recipe earns a Nutri-score rating of C, based on a balance of protein-rich squid and the deep-frying process in oil which adds saturated fat.

Positive Factors

• Squid – A lean source of protein, low in fat and packed with minerals.
• Lemon juice – Adds flavour with no added calories or sugar.
• Polenta – Adds fibre and texture to the batter.

Negative Factors

• Deep-frying in oil – Increases calorie and fat content significantly.
• Flour – Refined carbohydrates with low fibre.

Nutri-score is automatically calculated based on the listed ingredients and methods. This result is a general guide and may vary depending on portion size and oil absorption.