📝 About This Recipe
A quintessential Filipino 'pulutan' or bar snack, Calamares takes the humble squid and transforms it into a crunchy, golden-brown delight that is impossible to stop eating. Unlike its Mediterranean cousins, the Filipino version often features a thicker, more seasoned batter that perfectly balances the tender, oceanic sweetness of the squid. Whether paired with a cold beer or served as a crunchy appetizer, this dish is a masterclass in texture and savory satisfaction.
🥗 Ingredients
The Squid
- 1 kg Large Squid (cleaned, skin removed, and cut into 1/2-inch rings)
- 2 tablespoons Calamansi Juice (can substitute with lemon juice)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Batter and Breading
- 1.5 cups All-purpose Flour (divided into two portions)
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika (for color and a hint of smoke)
- 1 large Egg (beaten)
- 1/2 cup Cold Water (must be ice-cold)
- 3 cups Neutral Oil (for deep frying (canola or vegetable oil))
Spicy Vinegar Dip (Sinamak Style)
- 1/2 cup Cane Vinegar (Datu Puti brand preferred for authenticity)
- 3 cloves Garlic (crushed and minced)
- 2-3 pieces Bird's Eye Chilies (chopped for heat)
- 1 tablespoon Red Onion (finely minced)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
Thoroughly clean the squid, removing the head, cartilage (pen), and ink sac. Peel off the purple skin to ensure a clean, white finish. Slice the body into 1/2-inch thick rings.
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2
In a bowl, marinate the squid rings in calamansi juice, salt, and black pepper for 15-20 minutes. This tenderizes the meat and removes any 'fishy' scent.
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3
Drain the squid rings thoroughly and pat them very dry with paper towels. This is crucial—moisture is the enemy of a crispy coating.
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4
Prepare the dipping sauce: combine cane vinegar, minced garlic, chopped chilies, red onion, and sugar in a small bowl. Set aside so the flavors can meld.
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5
In a shallow bowl, whisk together 1 cup of flour, cornstarch, garlic powder, onion powder, and paprika. This is your dry dredge.
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6
In a separate bowl, create a wet batter by whisking the remaining 1/2 cup of flour, the beaten egg, and the ice-cold water until just combined. A few lumps are fine.
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7
Heat the oil in a deep pan or wok to 350°F (175°C). Use a thermometer if possible; if not, a wooden chopstick should bubble vigorously when dipped in.
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8
Dredge a few squid rings in the dry flour mixture, shaking off the excess.
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9
Dip the floured rings into the wet batter, ensuring they are fully coated.
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10
Drop the rings carefully into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy calamares.
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11
Fry for 1-2 minutes per side until the coating is a vibrant golden brown. Squid cooks very quickly; overcooking will make it rubbery.
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12
Remove the calamares using a slotted spoon and drain on a wire rack or paper towels to maintain the crunch.
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13
Repeat the process with the remaining squid rings.
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14
Serve immediately while hot and crispy with the prepared vinegar dip on the side.
💡 Chef's Tips
Always pat the squid completely dry before dredging; any moisture will cause the batter to slide off during frying. Use ice-cold water for the batter—the temperature shock between the cold batter and hot oil creates a lighter, airier crust. Avoid overcooking! Squid only needs about 2-3 minutes total; any longer and the proteins tighten, resulting in a rubbery texture. If you don't have calamansi, a mix of lime and lemon juice works as a great substitute for the marinade. For a spicier version, add a pinch of cayenne pepper to the dry flour mixture.
🍽️ Serving Suggestions
Serve with an ice-cold San Miguel beer or your favorite lager for the ultimate 'pulutan' experience. Pair with a side of garlic aioli or Filipino-style banana ketchup if you prefer a creamy or sweet dip over vinegar. Serve as a main course alongside hot, steaming garlic fried rice (sinangag). Add a side of 'Ensaladang Talong' (grilled eggplant salad) to provide a smoky, fresh contrast to the fried squid. Garnish with fresh parsley and extra calamansi halves for a bright, citrusy pop.