If you love crispy, delicious appetizers, you’ve got to try my Japanese Fried Calamari! I crafted this recipe by blending a classic beer batter with Japanese flair, then paired it with my homemade spicy mayo dipping sauce! It’s a quick and easy dish that’s perfect for impressing guests or treating yourself—get ready for a crunchy, flavorful bite that will have you coming back for more!
Table of Contents
Why I Love This Recipe
What I love about this recipe is how it combines the best of two worlds: the crispy, beer-battered texture of classic fried calamari with the bold flavors of Japanese food! I crafted this unique Japanese-style calamari by using a beer batter base and infusing it with Japanese seasonings, then deep-frying squid rings to golden perfection!
The tender squid is perfectly complemented by a spicy mayo dipping sauce, just like in my Japanese Grilled Squid or Japanese Boiled Squid dishes, that really packs a punch and sets off the fried squid! Or you could pair it with my Spicy Miso Sauce for a fiery kick!
This dish is ideal as an appetizer or side for anyone craving a quick and impressive Japanese-inspired seafood treat. So if that sounds like you, dive into this recipe now and treat yourself to a delightful fusion of flavors!
Ingredients
Ingredients
- Squid – frozen pre-sliced squid or calamari rings is the easiest way to make this recipe. Can also use whole cleaned squid with beak and cuttlebone removed.
- Heavy Cream – heavy cream or heavy whipping cream. Used in the marinade to help tenderize the squid.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Used in the marinade to help tenderize the squid.
- Oil – preferred vegetable oil for deep frying.
- Flour – all purpose flour. Used as the coating for the deep frying of the calamari
- Panko – panko bread crumbs. Helps add texture to the coating of the calamari.
- White Pepper – ground in a bottle. Used to provide Japanese style seasoning in the batter.
- Black Pepper – ground.
- Eggs – beaten.
- Sparkling Water – unflavored carbonated sparkling water. Can also use beer or non-alcoholic beer.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- Sriracha – Asian style chill sauce.
🦑 Squid Note
I recommend using Presliced Frozen Squid Rings for quicker preparation. However, make sure that they are Not Pre-Cooked.
Directions
Step 1 Clean the squid if needed by removing the head from the body and the beak. Slice the squid into rings, then combine with heavy cream and Japanese sake or white wine and marinade for 20 minutes. After marinating, make sure to pat dry the squid with a paper towel and set aside. This is an important step otherwise the batter will not adhere to the squid.
📝 Marinating Note
This step Tenderizes the Squid and Eliminates Unwanted Odor, ensuring a clean, delicious taste in your final dish.
Step 2 Combine Kewpie mayo with Sriracha in a mixing bowl to prepare the dipping sauce.
Step 3 Prepare the deep frying batter by combining panko, white pepper, black pepper, eggs, and sparkling water or beer in a large mixing bowl.
💡 Batter Pro Tip
After preparing the batter, Work Swiftly because the longer it sits, the more liquid the flour will absorb, resulting in a thicker consistency.
Step 4 Preheat oil in a deep frying vessel to at least 375°F. Coat each piece of dried squid ring in the batter and deep fry for 60-90 seconds per side until golden brown. Transfer to a drying rack and let the squid drain for 1-2 minutes to remove excess oil.
💡 Deep Frying Pro Tip
Make sure the oil reaches 375°F before frying, and Avoid Overcrowding the pan to maintain the oil temperature consistently.
Step 5 Sever the fried calamari with the spicy mayo dipping sauce.
🌿 Garnishing Pro Tip
For the best presentation, sprinkle Fresh Chopped Parsley or Japanese Mitsuba over your dish.
Recipe Variations
If you’re looking to mix things up, try using this batter on shrimp combined with candied walnuts to make my Honey Walnut Shrimp, a sweet and savory twist that’s absolutely delicious. Alternatively, you can coat cubed chicken with this batter for a fantastic Sweet Chili Chicken dish, especially when paired with my homemade sweet chili sauce. Each variation offers a unique flavor experience while keeping the crispy, flavorful batter at the core!
Pairing Recommendations
This Japanese-style fried calamari pairs wonderfully with other Japanese-inspired starters such as my Dynamite Scallops, Yellowtail Carpaccio Sashimi, or Japanese Fried Chicken.
For a refreshing contrast, serve it alongside my Japanese Bacon Spinach Salad or Japanese Spinach Salad. These combinations enhance the meal with a variety of flavors and textures that complement the crispy calamari perfectly!
Frequently Asked Questions
What type of squid should I use for this recipe?
I recommend using pre-sliced frozen squid rings. They’re convenient and ensure uniform cooking. You of course can also use fresh squid, but it's an extra step you will have to make.
What can I use as a substitute for sparking water in the batter?
You can use beer or non-alcoholic beer as a substitute for beer in the batter.
Can I bake the calamari instead of frying it?
No, you cannot bake this recipe. The batter needs the high, instant heat of deep frying to adhere properly and become crispy. If you try to bake it, the batter will fall of before it has the chance to adhere to the squid.
Storage Tips
To store leftovers, transfer into an airtight container and refrigerate it for 2-3 days. For reheating, consider refrying, air frying, or using an oven to preserve its texture.
Other Recipes You Might Like
- White Wine Steamed Manila Clams
- Japanese Hamachi Yellowtail Collar
- Dynamite Seafood Shrimp
- Lobster Sushi Rolls
Watch How To Make It
Japanese Fried Calamari
Ingredients
Squid
- 1/2 lbs Squid Rings
- 1/2 Cup Heavy Cream
- 1/2 Cup Japanese Sake can sub with dry white wine
- 2 Cups Neutral Oil for deep frying
Batter
- 1/2 Cup Flour
- 2 tbsp Panko
- 1/2 tsp White Pepper
- 1/2 tsp Black Pepper
- 2 Eggs
- 1/3 Cup Sparkling Water can sub with beer
Sauce
- 3 tbsp Kewpie Mayo can sub with regular mayo, but will alter flavor
- 1/2 tsp Sriracha
Instructions
- Gather all the ingredients.
- Prepare the squid as needed and slice it into 1/2-inch rings. Place the sliced squid in a large mixing bowl and combine with heavy cream and Japanese sake or white wine. Set aside and marinate for 20 minutes. Once finished, remove squid, pat dry with a paper towel and set aside.
- Combine Kewpie mayo and Sriracha hot sauce to prepare dipping sauce.
- Prepare the batter by combining flour, panko, white pepper, black pepper, eggs, and sparkling water or beer in a large mixing bowl. Mix until well combined.
- Preheat oil in a deep frying vessel of choice. Coat each piece of squid in the batter and deep fry for 60-90 seconds per side until golden brown. Transfer to a drying rack and let the squid drain for 1-2 minutes.
- Transfer to a serving plate and serve with dipping sauce.
