Tempura Fried Calamari

The squid rings cut from the body are easier to fry than the tentacles, which tend to clump. If you have both, fry the rings first, then the tentacles.

Do not double the recipe. The batter needs to be kept cold and used immediately after making. So it's better to work with small batches.

If you want to make more, mix a second batch together after you've gone through the first batch.

  • Prep time: 1 hour, 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4-6 as an appetizer


  • 1 pound cleaned squid
  • 1 egg yolk
  • 1 cup ice cold sparkling water (the colder the better)
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup corn starch
  • 3/4 cup rice or regular flour
  • Canola oil or peanut oil for frying (high smoke point vegetable oil)

Special equipment recommended:

  • A deep fryer


1 Slice the squid tubes into rings: Slice the squid tubes into rings about 1/2-inch to 3/4-inch wide. Leave the tentacles whole.

2 Heat oil in a deep fryer or large heavy pot: This recipe was designed for a deep-fryer, but you can also fill a large, heavy-bottomed pot (keep a lid nearby, for safety reasons) halfway with oil, about 3 inches deep. Heat the oil to 360-370°F.

3 Mix dry ingredients: While the oil is heating, mix all the dry ingredients together well.

4 Mix sparkling water with egg yolk, then mix with dry ingredients: Once the oil has reached 360°F, take the sparkling water out of the refrigerator and mix it with the egg yolk. Immediately mix it in with the dry ingredients.


Mix quickly. Do not worry if there are clumps or lumps. Over-mixing may cause the batter to become chewy when cooked.

5 Dip squid pieces in batter and fry in hot oil: Working in small batches at a time (about 8 pieces), dip the squid pieces in the batter. Pick them up one by one and gently put them in the hot oil. (Note if your fingers are coated with the batter, it will help protect them from splatter.)

tempura-fried-calamari-method-2 tempura-fried-calamari-method-3

When the squid pieces are in the oil, use a chopstick or the handle of a wooden spoon to dislodge any squid pieces that may have become stuck from the bottom of the pot or fryer. Fry for 45 seconds to 1 minute, and remove to paper towels to drain.

tempura-fried-calamari-method-4 tempura-fried-calamari-method-5

Note that when done, they will NOT be golden brown, but more of a pale yellow or tan.

Repeat with the rest of the squid. Working in batches will help keep the oil temperature from falling too far while you are frying the squid.

6 Serve immediately: Serve immediately with lime or lemon wedges, soy sauce, ponzu sauce, Tabasco or another hot sauce.

Once the cooking oil has completely cooled (after about 2 hours), strain it through a paper towel-lined sieve, and save it to reuse the next time you want to deep fry seafood.

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  • Silvi N

    Just tried this recipe today and it was a hit!
    I followed the recipe’s quantities exactly and the batter was very watery so I thought about adding more flour but I resisted and I’m glad I did.
    The calamari was tender and delicious. Just a little bit of lemon is all we needed to make it pop and disappear from the table.
    I did pick up some tips from the comments here: used a wok to fry it. Much easier and safer than a deep pan. Also kept the batter bowl in an ice-filled bowl which helped keep it cold throughout the process. Also, I drenched the rings in some of the flour before coating them in the batter and it adheres very well. I will definitely say this batter does not work well for tentacles. I did fry them with it but it all fell off into the wok. They were still very tender and juicy.


  • Helen

    Absolutely delicious. I just filled my wok with oil to do this. The batter was light and crispy and it took minutes to cook a great big batch. Went down a storm with my guests.

  • 3rensho

    I just made this recipe and the batter came out beautifully. The problem I had was that the batter didn’t adhere to the squid when deep frying. I ended up with a packet of wonderful crispness with a loose piece of squid trapped inside but not attached to the batter. Any thoughts on how to remedy this? Dredge squid in flour first before dipping in batter?

  • Ariane

    Normally, I love all your recipes, but this one wasn’t a keeper for me. Most of the batter ended up in my fryer vs. on the squid. Sorry.

  • corrie

    can I use lemon peligrino for selzer? i dont buy it usually

    • Elise

      Hi Corrie, do you mean the un-sweetened lemon-flavored soda water? If so, that should work fine.

  • george

    Looks great but I don’t have a deep fryer can I fry them in a normal frying pan?

  • Yoko

    yum! an even easier, crispier, and gluten-free version of tempura batter:

    1 cup rice flour (you can do a blend of brown rice flour, white rice flour, tapioca flour)
    150ml water

    mix, throw in the ingredients, and fry until golden. did this with oyster mushrooms recently

  • Devon Bright-Patterson

    Oh my! This was amazing. I used it without the egg, and fried chicken in peanut/canola mixture. It was light and crisp. Then, I had some left, and I fried some apples- yum.

  • rod main

    we had Tempura Squid and tempura prawns on one of our menu’s.. a japanese chef taught me to add ice cubes in to the batter mix just before deep frying the food, the trick was to put a few squid in the batter mixture and pull it out a few at a time, we also coated the squid in corn flour. this way the squid got a good coating of the batter,,

    another tempura batter we made ,,we did not use any water, we used beer instead,, it was fantastic especially if you coated fish or scallops,

  • Mari

    Ooh, I never thought of using tempura batter on squid! I’ll have to look for some the next time I make tempura. You should try tempura sweet potatoes (sliced in thin rounds) – they’re to die for, especially with a little tempura sauce! Mm, and green onions… -dreams-

    Anyway! I’ve heard of the soda water trick but never tried it. I usually use water with ice cubes in it (and let the ice cubes sit in the batter) to help keep everything cold. Thanks for the tips!

  • Alana

    I tend to avoid frying anything because hypertension runs in my family but, this looks goood. It won’t kill me if I only do it a few times a year right?

    As my mom, “everything in moderation”. ~Elise

  • Dara

    Those really do look as though they would melt in your mouth. I could eat plateful upon plateful upon these, though I would need my fair share of squid legs (the best part!)

    Hi Dara, I love the tentacles too! And beg for them whenever I order calamari. ~Elise

  • Ames

    Elise, how long can I store the used frying oil? And how should I keep it? I don’t fry often…

    Great question. I’ve had mine for about 6 months, and I’ve used it now only 3 times. I’m storing it in the container it came in (we had used the entire container) which is solid yellow plastic. I’m storing it in the pantry, away from light. I wrote “FISH” with a fat Sharpie on the side of the oil container, just so I remember that I fried seafood in it. You don’t really want to be making donuts in oil that has been used to fry fish. ;-) ~Elise

  • andy

    Two tips I picked up from roommates:

    1: ice ice ice ice ice cold. Place the batter bowl in a larger bowl of ice. You want it as cold as possible, because you don’t want the gluten to start forming strings.

    2: Do not over mix. Having a hefty ring of flour around the edge of the bowl isn’t a bad thing. You want it just mixed – we normally go thinner than pancake batter, maybe just a little thinner than crepe batter. We also never used eggs (two of us were vegan at the time,) and never had a problem.

    3: (just remembered one) we used a small wok to fry and didn’t have a thermometer, so we would drop a drip of batter in the oil and if it fell halfway to the bottom then rose and started frying the oil was ready. My roommate said his mum would test with a long cooking chopstick that was unvarnished and if bubbles formed around the tip the oil was ready.

    Tempura nights are a really fond memory of mine – we would sprinkle sansho on the fried veggies and watch stupid movies. We fried everything from strawberries (the ones that didnt erupt were delicious) to kale leaves. ( the trick to leaves is to only coat one side with batter and only fry that side – basil and shiso work really well, kale only non-curly varieties.)

    Wow. Great tips, thank you! Now I want to make shiso tempura. ~Elise

  • Carriann

    An Italian chef shared another calamari secret with me. He marinates the calamari in milk in the fridge overnight. The milk makes the calamari tender. Then he, like you, flash fries it. His calamari is succulent and perfectly cooked. I can’t wait to try the calamari with tempura. Everything tastes better in tempura batter…


    Thanks for the tip! ~Elise

  • Jenni

    I have never attempted to make calamari at home, but my husband loves it. He orders it at almost every restaurant that has it on the menu. I will be making this. I just got a new deep fryer, so this is a good excuse to use it. Do you (or anyone else out there) have a good recipe for dipping sauce? I like it spicy!

    • Debbie McCarrick

      We just usually do a spicy marinara sauce. A basic marinara heavy on the crushed red pepper flakes.

  • Paul

    Elise, Tempura squid, shrimp and broccoli florets are some of my all-time favorites. I’ve usually used the pre-packaged tempura mix but want to try your scratch recipe. I’m writing to underscore the delicate temperature balances here. I use an ice bath to keep the batter cold and an electric wok that allows me to set the temperature precisely. I prefer grape seed oil for its high flash point as it doesn’t smoke up the house. I also use a well-chilled supermarket brand seltzer rather than a premium sparkling water as it has more C02 and makes the tempura crispier. I hope this helps ensure everyone’s tempura success.

  • Three-Cookies

    This is awesome. There is no plain flour so I imagine the batter will be really crispy. I may try this with vegetables as well.

    Interesting that you used egg yolk, haven’t seen this before. What’s the reason for using egg yolk?

    Color. You can leave it out if you want. ~Elise