It’s easy to make Japanese-style fried calamari at home in under 30 minutes! Marinate the squid in shio koji to keep it super tender and soft and use a shortcut batter for a light, crispy coating. The result is a quick and delicious seafood lunch, dinner, or appetizer!
Table of contents
Why Try This Fried Calamari Recipe?
- Marinating the squid in shio koji (salt koji) keeps it tender and full of flavor, not rubbery. It also helps season the squid from the inside. Learn more about how to use it in my koji seasonings post.
- The shortcut batter skips the usual flour, egg, and panko steps. You still get a light, crisp coating with less effort and faster prep.
Ingredients
- Squid (Japanese common squid, Todarodes pacificus)
Mild in flavor with a tender texture when cooked quickly. Slice into rings for even cooking. - Shio koji or other koji seasonings
Helps tenderize the squid and adds a light savory flavor from natural fermentation. - Batter (egg, flour, water)
Creates a thin coating that fries up light and crisp. Keep it slightly runny for best results. - Panko
Adds extra crunch to the outside while staying light and airy. - Oil
Use a neutral oil with a high smoke point. Oil temperature should be 180°C for a crisp, non-greasy finish.
How to Prepare the Squid
- Insert your finger into the squid tube and gently separate the body from the innards along the cartilage. Hold the fins and slowly pull the tentacles away.
- Once the innards come out, gently pull out the cartilage as well.
- Rinse the inside of the tube under running water and pat it dry with paper towels. Slide your finger into the part where the fins are attached and separate them from the tube. Then, hold the tube with a paper towel and peel off the skin.
- Place your knife just below the eyes and cut to separate the tentacles. Scrape off the suckers with the knife. This part can be used in other recipes. We only use the squid tube part only for this calamari fry recipe.
How to Make Japanese Crispy Fried Calamari
- Prepare the Squid
Prepare the squid following the above instructions and slice into rings about 1 cm thick. Pat dry well with paper towel. - Marinate with Shio Koji
Toss the squid with shio koji and let it sit for 20 to 30 minutes. This helps keep it tender. Lightly wipe off excess marinade before coating. - Heat the Oil
Heat enough oil to 180°C in a fryer or deep pot. Use a thermometer to keep the temperature steady over medium high heat. - Make the Batter
Mix egg, all purpose flour, and water in a large bowl until smooth. The flour mixture should be light and slightly runny. - Coat the Squid
Dip the squid tubes into the batter, then coat with panko for extra crunch. - Fry
Carefully place the squid into the hot oil. Fry in small batches for 1.5 to 2 minutes until pale golden. Be careful of splashing oil. - Drain
Remove and place on a wire rack or paper towel to drain excess oil. - Serve
Serve hot with lemon wedges or your favorite dipping sauce.
Shiho’s kitchen tips
- Peel and dry the squid well
The most important step to prevent oil splatter is to remove the skin and pat the squid completely dry. Less moisture means safer frying and a better crisp texture. - Fry in small batches
Do not overcrowd the pot. Frying a few pieces at a time helps keep the oil hot and the coating light. - Do not overcook
Fry for about 1.5 to 2 minutes until just pale golden. Overcooking can make the squid tough.
What to Serve with Fried Calamari
Fried calamari is light and crisp, so simple sides and sauces work best. A sprinkle of parsley or a squeeze of fresh lemon adds brightness and balances the richness. Japanese mayo or Tartar sauce brings a creamy contrast. Add steamed rice, miso soup, shredded cabbage or salad, and a side of pickles to turn it into a full meal.
In my original post, I paired it with wasabi mayo. To make it, mix 2 tablespoons of Japanese mayo with 1 to 2 teaspoons of wasabi (adjusting to your taste). The creamy texture with a gentle heat cuts through the fried coating and lifts the flavor of the squid.
You can also adjust the flavour by adding spices like paprika or cayenne pepper into the batter itself before cooking.
Storage and Reheating Tips
Fried calamari is best eaten fresh while the coating is crisp and the squid is tender. If you have leftovers, let them cool completely, then store in an airtight container in the fridge for up to 1 day.
To reheat, place the calamari on a rack and warm in the oven at 180°C for 5 to 7 minutes until heated through and crisp again. Avoid microwaving, as it can make the coating soft and the squid rubbery.
Reheat only what you need and enjoy it while hot.
Fried Calamari with Wasabi Mayo イカのリングフライ
Ingredients
Calamari
- 3 small squids
- 10 g shio koji*1
Batter
- 1 egg
- 1 tbs water
- 2 tbs plain flour
- 2 cups Japanese Panko crumbs*2
- Cooking oil for deep frying
Wasabi mayo
- 3 tbs Japanese mayonnaise
- 1/2 tsp powder Wasabi
- 1/2 tsp water
- 1 tbs milk
Instructions
- Prepare the squid following the above instruction and slice into rings about 1 cm thick. Pat dry well with paper towel.
- Place the cut squid into a mixing bowl and add shio koji and rub it on the squid and leave for 20-30 minutes.
- Make the batter by combining the flour, water and egg in a bowl and mix well.
- Add the squid rings into the bowl and coat with the batter then coat the squid rings with the panko crumbs one by one.
- Heat oil in a saucepan to 180 degrees C (356 degrees F).
- Deep fry the calamari until golden brown then set aside on a paper towel to soak up the excess oil.
- Make the wasabi mayonnaise by combing the wasabi powder with the water in a small bowl.
- Add the mayonaise and milk into the wasabi mixture and combine well.
- Serve the fried calamari with the wasabi mayo!
thanks, I never thought of adding wasabi to the maybe for use with squid…… suggestion, after cutting up the squid, add to full cream milk and allow to sit in the fridge for 48hours before using……… the reason for this is squid is acidic and the milk neutralised the squid, AND makes it super tender
Ohhhhhh Really? Thank you for the tips! I don’t like chewy squid. I will definitely do that next time and update the recipe. Thank you 😀
delicious appetizer!
yes! 😀