📝 About This Recipe
A quintessential Peruvian coastal classic, Chicharron de Calamar features tender rings of squid enveloped in a golden, spiced crust that shatters with every bite. Originating from the bustling 'cevicheras' of Lima, this dish perfectly balances the savory crunch of deep-fried seafood with the bright, acidic punch of lime and red onion. It is a celebration of freshness and texture, making it the ultimate starter for any seafood lover seeking an authentic taste of the Pacific.
🥗 Ingredients
The Squid & Marinade
- 1.5 pounds Fresh Squid (Calamari) (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 tablespoon Soy Sauce (Sillao) (provides umami and color)
- 1 tablespoon Garlic paste (freshly blended or finely minced)
- 1 teaspoon Ginger juice (squeezed from grated ginger)
- 1 teaspoon Mustard (yellow or Dijon)
- 1 Egg (lightly beaten)
- to taste Salt and Black Pepper
The Breading & Frying
- 1 cup All-purpose flour
- 1/2 cup Cornstarch (crucial for extra crispness)
- 1 teaspoon Baking powder (adds lightness to the crust)
- 3 cups Vegetable oil (for deep frying)
Salsa Criolla & Accompaniments
- 1 large Red onion (very thinly sliced julienne)
- 1 tablespoon Aji Amarillo paste (for the dipping sauce)
- 1/2 cup Mayonnaise (base for the Tartara sauce)
- 4 pieces Key limes (juiced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 cups Fried Yuca (boiled then fried, for serving)
👨🍳 Instructions
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1
Thoroughly pat the cleaned squid rings and tentacles dry with paper towels. Excess moisture is the enemy of a crispy crust.
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2
In a large mixing bowl, combine the squid with the garlic paste, ginger juice, soy sauce, mustard, salt, and pepper. Toss well to coat.
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3
Add the lightly beaten egg to the marinated squid and mix until every piece is slicked with the egg wash. Let this sit for 10 minutes.
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4
In a separate wide dish or a large zip-top bag, whisk together the flour, cornstarch, and baking powder.
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5
Prepare the Salsa Criolla: Soak the sliced red onions in ice water for 5 minutes to remove the bite, then drain and dry. Mix with cilantro, lime juice, salt, and a touch of minced chili.
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6
Make a quick Peruvian Tartara sauce by mixing the mayonnaise with a teaspoon of lime juice, a teaspoon of chopped cilantro, and the aji amarillo paste.
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7
Heat the vegetable oil in a deep pot or heavy skillet to 350°F (175°C). Use a thermometer to ensure accuracy.
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8
Dredge the squid in the flour mixture, working in small batches. Ensure each ring is individually coated and shake off any excess flour vigorously.
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9
Carefully drop the coated squid into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to soggy calamari.
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10
Fry for 2-3 minutes until the calamari is a deep golden brown and exceptionally crunchy. Squid cooks very fast; overcooking will make it rubbery.
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11
Remove the fried squid with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with a pinch of salt while still hot.
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12
Repeat the frying process with the remaining batches, ensuring the oil returns to 350°F between each batch.
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13
Serve immediately on a large platter over a bed of fried yuca, topped generously with the Salsa Criolla.
💡 Chef's Tips
Use a mix of flour and cornstarch; the cornstarch is the secret to that 'glass-like' crunch that stays crispy longer. Don't skip the ginger juice; it acts as a natural tenderizer for the squid proteins. Always fry in small batches to maintain a constant oil temperature of 350°F. If you can't find fresh yuca, frozen yuca works perfectly well—just boil it in salted water until tender before frying. For a spicy kick, add a teaspoon of Peruvian rocoto paste to your marinade.
🍽️ Serving Suggestions
Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) or a crisp Pilsen Callao beer. Serve alongside a fresh Ceviche Mixto; the contrast between the hot fried squid and cold leche de tigre is divine. Provide extra lime wedges on the side for guests to squeeze over the hot chicharron. Add a side of 'Cancha' (toasted Peruvian corn) for an authentic textures experience.