Want to achieve restaurant-level crunch the easy way? This tempura calamari uses Pacific Bay Squid Rings and a light tonic-water batter for shatter-crisp bites that stay tender inside. A quick dip in batter, a short fry, and you'll be snacking calamari like a pro.
Tempura Calamari (Crispy Squid Rings)
Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
INGREDIENTS
1 large egg yolk
1 cup ice-cold tonic water
1/8 tsp baking soda
1 tsp fine salt
1/4 cup cornstarch
3/4 cup all-purpose flour
Cayenne pepper, to taste
Canola oil, for deep-frying
Black pepper, to taste (optional)
Lemon wedges and dipping sauce, to serve
PROCEDURE
Make a light, bubbly batter. Whisk together baking soda, cornstarch, flour, salt, and a pinch of cayenne (and black pepper if you like) until well combined so the squid will coat evenly without clumps.
Whisk the cold wet mix. Lightly beat the egg yolk, then pour in ice-cold tonic water and stir just to combine so the batter stays airy.
Combine fast, don’t overmix. Tip the dry mix into the wet and stir gently until just shaggy with small lumps; a slightly lumpy batter fries lighter than a smooth one.
Coat the squid right before frying. Pat the Pacific Bay Squid Rings dry, dust with a little flour if needed, then dip into the batter so a thin layer clings.
Fry hot and quick. Heat canola oil to 180°C; fry squid in small batches 1–2 minutes until pale-gold and crisp, turning once and avoiding crowding.
Drain and season. Lift to a rack or paper towels, sprinkle with a pinch of salt while hot, and serve with lemon and your favorite dip.
NOTES
Pacific Bay Advantage: Pre-cut Squid Rings in consistent sizes make for even cooking and tender texture.
Alternatives: Try this recipe with Seareyna Pusit Pangkalamares, too. Use club soda or sparkling water instead of tonic; swap part of the flour for rice flour for extra delicacy.
Chef’s tips: Keep batter and squid cold; fry at 180°C in small batches and let the oil recover heat between rounds.
Storage: Best fresh; re-crisp leftovers in a 200°C oven or 180°C air fryer for 3 to 5 minutes.
Serving suggestions: Finish with lemon and flaky salt; serve with aioli, tartar, spicy mayo, or sweet chili plus fries or a green salad.
FAQS
Q: What oil temperature makes tempura calamari crispy?
A: 180°C is ideal; it sets the batter fast and keeps squid tender. Let oil return to temperature between batches.
Q: Can I use sparkling water instead of tonic water for tempura batter?
A: Yes—any ice-cold carbonated water works. Tonic adds gentle flavor; club soda is neutral and very crisp.
Q: How do I stop calamari from turning rubbery?
A: Fry hot and quick (1–2 minutes), don’t crowd the pan, and serve immediately.
Shop for Pacific Bay Squid Rings in leading supermarkets or online at pacificbay.com.ph, and fry up this crunchy tempura calamari tonight.