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Crispy Calamari with Lemon Butter Sauce brings together spiced calamari, crunchy chana flour batter and creamy lemon butter sauce
Crispy Calamari with Lemon Butter Sauce gives seafood night a welcome hit of spice and citrus. The chana flour coating and buttery sauce make a tempting combination worth discussing
Chana flour brings a different flavour to battered seafood, and it’s a lovely change from ordinary flour.
Why You Will Love and Enjoy Crispy Calamari with Lemon Butter Sauce
- This is the kind of seafood dish that turns an ordinary meal into something worth sitting down for. The spiced batter brings crunch and flavour, while the lemon parsley butter sauce adds a creamy, tangy finish. It’s a lovely choice for a family dinner, a weekend treat or a seafood platter to share.
- The paprika, cumin and chili add flavour without overpowering the calamari.
- Chana flour gives the coating a distinctive taste and satisfying crunch.
- The buttery lemon sauce works beautifully with fried, grilled or poached seafood.
Crispy Calamari with Lemon Butter Sauce
- Prep Time: 40 minutes
- Rest Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Seafood Recipes
- Method: Easy Cooking
Description
These crispy calamari rings have a light, crunchy coating with a lovely kick from paprika, cumin and chili flakes. Serve them with a creamy lemon parsley butter sauce, a squeeze of fresh lemon and your favourite sides for a seafood meal that feels a little special without much fuss.
Ingredients
Units
Scale
Spicy battered calamari
- 1.32 pd – 600 g calamari rings, thawed, washed and thoroughly dried
- 1 1/2 cups chana flour (gram flour) or all-purpose flour
- 1/2 tsp baking powder
- 1 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried red chili flakes, adjusted to taste
- 1 tsp ground black pepper
- Salt to taste
- 1 cup cold soda water, plus a little extra if needed
- Vegetable or canola oil, for deep frying
- Lemon wedges, for serving
Lemon parsley butter sauce
- 0.3 cups – 70 ml lemon juice
- A dash of honey
- A pinch of salt
- 0.63 cups – 150 ml fresh cream
- 3 tbsp cold butter, cut into cubes
- 1 1/2 tsp dried parsley, optional
Instructions
- Pat the 600 g thawed calamari rings thoroughly dry with paper towels. This is worth the extra minute because excess moisture can make the batter slide off and cause the hot oil to splatter.
- Sift 1 1/2 cups chana flour or all purpose flour and 1/2 tsp baking powder into a large bowl. Add 1 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 1/2 tsp dried red chili flakes, 1 tsp ground black pepper and salt to taste. Whisk everything together so the spices are evenly distributed.
- Make a well in the centre and gradually whisk in 1 cup cold soda water until you have a smooth batter. If it’s too thick to coat the calamari easily, add a little extra soda water, 1 tbsp at a time. The batter should cling to the rings without being overly heavy.
- Cover the bowl and leave the batter to rest at room temperature for 30 minutes. Meanwhile, prepare your serving plates and sides so everything is ready when the calamari comes out of the oil.
- Pour vegetable or canola oil into a deep, heavy based saucepan, leaving plenty of room at the top to prevent overflow. Heat the oil to approximately 180⁰C (350⁰F). If you don’t have a thermometer, a small cube of bread should turn golden in about 15 seconds, although a thermometer gives you a more reliable reading.
- Dip a few calamari rings into the batter, allowing the excess to drip back into the bowl. Carefully lower them into the hot oil, one at a time, and fry in small batches for about 1 to 2 minutes, depending on their thickness. Turn them as needed and remove them when the coating is crisp and lightly golden and the calamari is cooked through. Avoid overcrowding the saucepan, as this lowers the oil temperature and can leave you with greasy batter.
- Lift the cooked rings out with a slotted spoon and drain briefly on a wire rack or paper towels. Let the oil return to temperature between batches. Keep the cooked calamari in a single layer while you finish frying the rest.
- To make the sauce, pour 70 ml lemon juice into a small saucepan and simmer until reduced by about half. Stir in a dash of honey, a pinch of salt and 1 1/2 tsp dried parsley, if using.
- Add 150 ml fresh cream, whisking continuously, and bring the mixture to a gentle boil. Reduce the heat and simmer briefly until it thickens slightly.
- Remove the saucepan from the heat and gradually whisk in 3 tbsp cold butter cubes until the sauce is smooth and glossy. Don’t let the sauce boil after adding the butter, or it may split. If it becomes too thick, whisk in a small splash of warm water.
- Serve the calamari immediately with the lemon parsley butter sauce on the side or drizzled over the rings just before eating. Add lemon wedges and serve with tomato and parsley salad, fries or rice. The contrast between the crisp coating and tangy, creamy sauce is lovely.
Notes
Prepared, tried, and tested by Gail
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Additional Information, Tips and Suggestions
- How do I keep the calamari tender rather than chewy? Fry the rings in small batches and avoid cooking them longer than necessary. Thin rings may cook in about 1 minute, while thicker pieces can take closer to 2 minutes. Check that the calamari is cooked through, and serve it immediately for the best texture.
- How do I get the batter to stick and turn crispy? Pat the thawed calamari completely dry before dipping it into the batter. Mix the batter until smooth, then leave it to rest for 30 minutes. The batter should coat the rings without running straight off or forming a heavy layer.
- What temperature should the oil be? Aim for 180⁰C (350⁰F). A thermometer is the most reliable way to check. If the oil is too cool, the coating can become greasy; if it’s too hot, the outside may brown before the calamari cooks through. Don’t overcrowd the saucepan, and let the oil return to temperature between batches.
- Can I use ordinary flour instead of chana flour? Yes. All-purpose flour works well, although it gives a different flavour and texture. Chana flour, also called gram flour, has a distinctive, slightly nutty taste. Both options are suitable for this batter.
- Can I replace soda water? Cold sparkling water is the closest substitute. Plain cold water also works, but the batter may be a little less light. Add the liquid gradually because different flours absorb different amounts.
- How can I adjust the spice level? For a milder coating, reduce the chili flakes from 1 1/2 tsp to 1/2 tsp. For more heat, increase them gradually or add a small pinch of cayenne pepper. The paprika and cumin provide flavour even when the chili is reduced.
- Can I prepare the lemon parsley butter sauce ahead? It’s best made shortly before serving. If preparing it ahead, refrigerate it promptly and reheat gently over low heat, whisking as it warms. Don’t allow it to boil after adding the butter, as the sauce may split.
- What can I use instead of fresh cream? A full-fat cooking cream is the best substitute. Lower-fat milk may produce a thinner sauce and is more likely to separate, so it isn’t the ideal choice. Add cream gradually and simmer gently until the sauce reaches the consistency you prefer.
- How should I store leftover calamari? Place cooled leftovers in an airtight container and refrigerate within 2 hours of cooking. Eat within 1 to 2 days for the best quality. Reheat until thoroughly hot in an oven or air fryer to help restore some crispness. The coating will soften during storage.
- Can I freeze cooked calamari? Freezing isn’t recommended for the best texture. The batter can become soggy after thawing, and the calamari may turn tougher when reheated. It’s better to fry only what you plan to serve.
- Can I freeze the lemon parsley butter sauce? Cream and butter sauces can separate after freezing and thawing, so freezing isn’t recommended. Prepare a fresh batch when possible for a smooth, glossy finish.
- What can I serve with this calamari? Tomato and parsley salad, fries, rice and lemon wedges all work well. You can also serve the lemon parsley butter sauce with grilled or poached fish and other seafood, making it useful beyond this recipe.
- How can I prevent the butter sauce from splitting? Reduce the lemon juice first, add the cream and simmer gently, then remove the saucepan from the heat before whisking in the cold butter cubes. If the sauce becomes too thick, whisk in a small splash of warm water. Avoid boiling it once the butter has been added
Crispy Calamari with Lemon Butter Sauce delivers crisp, spice-seasoned calamari rings with a creamy, tangy sauce that complements every bite. It’s an appealing choice for a seafood supper, a weekend starter or a sharing platter, with straightforward steps that help achieve a crisp coating and tender calamari. Serve it hot with lemon wedges and your favourite sides for a meal worth making soon.
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