If you’re craving something crispy, spicy, and downright addictive, you’ve got to try this Hot Butter Calamari Recipe. It’s a perfect balance of tender squid rings fried to golden perfection and tossed lovingly in a sizzling butter sauce with garlic and chilies. Every bite bursts with flavor—the warm, buttery heat coating each piece makes it impossible to stop eating. Whether it’s a snack, appetizer, or part of a meal, this dish is sure to become a favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Hot Butter Calamari Recipe lies in its simplicity. Each ingredient plays a unique role: the calamari provides tender seafood goodness, the flour and cornstarch create that unbeatable crispiness, and the hot butter sauce brings intense flavor and a touch of heat. Let’s dive into the essentials that’ll turn your kitchen into a crispy, buttery paradise.
- 1 lb calamari rings (cleaned): Fresh or well-thawed calamari ensures tender bites every time.
- 1/2 cup all-purpose flour: Helps create the perfect golden crust with a light texture.
- 1/4 cup cornstarch: Adds extra crunch to the coating, making it irresistibly crisp.
- Salt and pepper, to taste: The foundation of seasoning that enhances every component.
- 1/2 tsp chili powder or cayenne pepper: Brings a subtle kick that wakes up your taste buds.
- Oil for deep frying: Use a neutral oil with a high smoke point for crisp frying.
- 2 tbsp unsalted butter: The star of the sauce, lending richness and smoothness.
- 2 cloves garlic, minced: Adds fragrant warmth to the buttery sauce.
- 1–2 fresh red chilies, thinly sliced: For that vibrant, spicy punch in every bite.
- 1 tbsp soy sauce: Introduces a hint of umami and subtle saltiness.
- 1 tbsp lemon juice: Provides a refreshing bright note to cut through the richness.
- Fresh curry leaves or parsley (optional): Adds aromatic complexity and a pop of color.
How to Make Hot Butter Calamari Recipe
Step 1: Prepare and Coat the Calamari
Start by patting your calamari rings dry with paper towels—this is critical to achieving a crispy crust. Once dried, mix your flour, cornstarch, chili powder, salt, and pepper in a bowl. Dredge the calamari pieces thoroughly in this mixture, making sure each ring is evenly coated for that perfect crunch when fried.
Step 2: Fry to Crispy Golden Perfection
Heat your oil to 350°F (175°C), the sweet spot for frying calamari quickly without it turning rubbery. Fry the coated rings in batches, ensuring they don’t overcrowd the pan so each piece crisps up perfectly. It takes just 2 to 3 minutes to develop that gorgeous golden color. Drain on paper towels to shed any excess oil.
Step 3: Create the Hot Butter Sauce
In a clean pan, melt your butter over medium heat. Add the minced garlic, sliced red chilies, and curry leaves if you choose, sautéing until everything becomes wonderfully fragrant—about 1 to 2 minutes. This is where the flavor truly takes off and fills your kitchen with an irresistible aroma.
Step 4: Toss and Coat with Sauce
Add the soy sauce and lemon juice to your buttery mixture, then toss in your crispy calamari. Make sure each piece is coated generously in this spicy, buttery glaze. This final step melds all the textures and flavors beautifully, creating a dish that’s hot, buttery, and bursting with character.
How to Serve Hot Butter Calamari Recipe
Garnishes
Fresh herbs like parsley or extra curry leaves make an eye-catching garnish and add a fresh herbal note that cuts through the richness. A wedge of lemon on the side encourages guests to squeeze a bit more citrus for brightness with each bite.
Side Dishes
This calamari pairs wonderfully with a simple green salad dressed in a light vinaigrette or a bowl of fluffy jasmine rice to soak up any buttery sauce left behind. For a heartier meal, serve alongside steamed vegetables or a creamy coleslaw.
Creative Ways to Present
For a fun twist, try serving the Hot Butter Calamari Recipe atop crispy flatbreads or as a vibrant taco filling with fresh slaw. You can also pile it into lettuce cups for a finger-friendly appetizer at your next get-together.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be unlikely!), keep the calamari in an airtight container in the refrigerator. To maintain some of the crispiness, place a paper towel in the container to absorb moisture and avoid sogginess.
Freezing
Calamari is best enjoyed fresh since freezing can change its texture. However, if needed, freeze cooked calamari in a sealed container with sauce separate. Thaw overnight in the fridge before reheating gently to avoid overcooking.
Reheating
Reheat leftover Hot Butter Calamari Recipe in a hot oven or air fryer to revive its crispness. Avoid microwaving as it tends to make the calamari rubbery and soggy, which we definitely want to skip!
FAQs
Can I use frozen calamari for this recipe?
Absolutely! Just make sure it’s fully thawed and dried well before coating to ensure the best crispy texture.
What if I don’t like spicy food?
You can reduce the chili powder or omit the fresh chilies in the sauce. The dish will still be flavorful thanks to the buttery garlic sauce.
Can I bake instead of fry the calamari?
Baking will work but won’t yield the same crispy texture as frying. For the best results, stick to frying for this Hot Butter Calamari Recipe.
Is soy sauce necessary in the butter sauce?
The soy sauce adds an umami depth and saltiness that balances the richness, but if you prefer, you can substitute with a splash of fish sauce or simply salt to taste.
How quickly should I serve this dish after cooking?
This calamari is best enjoyed immediately while hot and crispy. The texture and flavor are at their peak right after tossing in the butter sauce.
Final Thoughts
I hope you’re as excited as I am to whip up this Hot Butter Calamari Recipe. It’s one of those dishes that feels special but is surprisingly straightforward to make. The combination of crispy calamari with that rich, spicy butter sauce will have you hooked from the very first bite. Give it a try soon—you just might discover a new favorite to impress friends and family alike!
Print
Hot Butter Calamari Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Description
Crispy and flavorful Hot Butter Calamari, coated in a spicy seasoned flour mix, deep-fried to golden perfection, and tossed in a aromatic hot butter sauce with garlic, fresh chilies, soy sauce, and a hint of lemon juice. A delicious appetizer or snack that’s quick to prepare and sure to impress.
Ingredients
Calamari and Coating
- 1 lb calamari rings (cleaned)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- Salt and pepper, to taste
- 1/2 tsp chili powder or cayenne pepper
- Oil for deep frying (enough to fill a deep pan)
Hot Butter Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1–2 fresh red chilies, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- Fresh curry leaves or parsley (optional, for garnish)
Instructions
- Dry Calamari: Pat the calamari rings dry thoroughly using paper towels to remove excess moisture, ensuring they crisp up well during frying.
- Prepare Coating Mix: In a mixing bowl, combine the all-purpose flour, cornstarch, chili powder, salt, and pepper. Mix well to evenly distribute the seasoning.
- Coat Calamari: Dredge each calamari ring into the flour mixture, making sure each piece is thoroughly coated to achieve a crisp crust.
- Deep Fry Calamari: Heat oil in a deep pan to 350°F (175°C). Fry the coated calamari rings in batches for 2 to 3 minutes until they turn golden and crisp. Avoid overcrowding the pan. Use a slotted spoon to remove and drain them on paper towels.
- Make Hot Butter Sauce: In a separate pan, melt the butter over medium heat. Add minced garlic, sliced red chilies, and curry leaves if using. Sauté for 1 to 2 minutes until fragrant.
- Add Sauce Ingredients and Toss: Stir in soy sauce and lemon juice into the butter mixture. Add the fried calamari to the pan and toss thoroughly to coat them evenly with the hot butter sauce.
- Serve Immediately: Transfer the hot butter calamari to a serving dish and garnish with fresh curry leaves or parsley if desired. Serve immediately while hot and crispy for the best taste and texture.
Notes
- Ensure the calamari is patted completely dry before coating to avoid soggy texture.
- Maintain oil temperature at 350°F for crispy results; avoid overheating to prevent burning.
- You can adjust the level of spiciness by controlling the amount of chili powder and fresh chilies used.
- Fresh curry leaves add authentic flavor but can be substituted with parsley if unavailable.
- Serve with lemon wedges or your favorite dipping sauce for extra zest.
