Popcorn calamari is too good to resist! Bite-sized crispy baby squid calamari that's as small, moreish and crunchy as popcorn, trust me - this is a good one. Popcorn calamari works really well as a gourmet appetizer or snack when you have guests or at parties, or as a sharing starter before dinner.
I decided to try making baby squid calamari because my fish monger Jack ran out of normal squid, and accidentally found that using tempura batter results in a bowl of popcorn calamari you'll never want to get to the bottom of. The very small size of the rings and the way the tempura batter puffs upon contact with the hot frying oil result in a gloriously crunchy and delicious snack. So thank you very much to Jack for this new addiction. (PS buy line caught sustainbaly fished seafood where you can).
This popcorn calamari recipe is incredibly simple and quick to make but there are a few key things to get right so keep reading to find out exactly how to make the best crispy tempura baby squid.
Popcorn calamari with a squeeze of fresh lemon juice and some fresh basil is particularly delicious served in the summer months. Or even a dash of homemade pineapple hot sauce? Looking for other great sharing food ideas? Try this black garlic pizza bread or these courgette and feta fritters. And for the main course, a tasty black garlic chicken.
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Tips for deep-frying calamari popcorn
When deep fat frying, the temperature of the oil is vital. Too low and the oil will all soak into the battered squid and make it greasy and chewy. Too high and the batter will burn before the squid cooks. The best temperature for deep frying calamari is 180 degrees Celsius / 360 degrees Fahrenheit.
What oil to use when deep fat frying?
You will need to use cooking oil with a high smoke point to enable you to safely reach the high temperature. Cooking oils with high smoke points include sunflower oil, corn oil, rapeseed oil, peanut oil or light olive oil.
Ingredients
This popcorn calamari recipe is so simple, but a few tweaks will elevate it into something super special.
- Baby squid
- Tempura flour mix
- Sparkling water (ice cold)
- Salt and pepper
- Lemon juice and zest
- Fresh basil
- Cooking oil with a high smoke point, like sunflower oil, corn oil or rapeseed oil.
See the recipe card for quantities.
Instructions
Prepare your baby squid by patting it dry with a kitchen paper to soak up any excess moisture, as if it is wet when it goes into the oil it will spit everywhere which is dangerous. Take particular care with the tentacles if you are using them, as they are good at harbouring moisture. If there is any membrane/film left on the tube, peel it off first.
Slice the tube of the baby squid into two or three rings, each around ¾ inch thick.
Make your tempura batter by quickly whisking ice-cold sparkling water into the tempura flour. Add the lemon zest and season with salt and pepper but do not over stir the batter as gluten will start to form, which in turn will make the popcorn calamari chewy rather than crispy.
Add the baby squid rings to the tempura batter and lightly stir through.
Deep fry the popcorn calamari at 180 degrees Celsius / 360 Fahrenheit. If you do not have a deep fat fryer it is fine to use a deep saucepan, just make sure to use a thermometer to ensure you have the right temperature (and make sure it has a big enough range, a sugar thermometer is best).
Use a pair of tweezers or small metal cooking tongs to pick the popcorn calamari out of the bowl of batter to ensure they separate from one another and do not end up as one enormous clump.
Add the battered calamari popcorn to the hot cooking oil carefully and keep an eye on the oil temperature. Adding it all at once seems tempting but this can bring down the temperature too much, so frying the popcorn calamari in small batches is often a good idea especially if you using a saucepan on a stove.
The popcorn calamari will not take long to cook, when they reach a light golden brown colour they are ready.
Using a metal slotted spoon, remove the cooked calamari popcorn to a plate covered in kitchen paper to soak up any excess cooking oil.
Serve your popcorn calamari in a warmed bowl topped with some torn fresh basil and a squeeze of fresh lemon juice. And enjoy!
Hint: This popcorn calamari makes a great sharing starter at dinner parties.
Can I use frozen baby squid?
Yes! I use frozen baby squid, just defrost thoroughly in a sieve or colander to drain off the moisture, then pat with kitchen paper to make sure they are completely dry before you batter and fry them.
What wine to serve with Calamari popcorn?
Popcorn Calamari pairs beautifully with an Italian white wine like a Fiano, a Falanghina or a Greco di Tufo.
Variations
Here are a few ways you can change up this popcorn calamari recipe to suit you.
- Spicy - add cayenne pepper to the tempura batter
- Herbs - why not add some dried herbs like oregano to the popcorn calamari batter
- Boozy - try adding beer instead of sparkling water to the batter
- Veg - got leftover batter? Chuck some veg in! Anything tastes good battered and deep fried, trust me.
Do you, like me, love a crunchy snack?? Try these panko mushrooms or for more tempura recipes, these beer-battered Egyptian peas.
Equipment
If you are using a saucepan for your deep fat frying, I would recommend a metal one. Yes, they are slightly more volatile than using, say, an enamelled cast iron dutch oven BUT it is easier to manipulate the heat as it is more responsive. So if the temperature drops too much when adding the tempura battered baby squid it comes back up faster.
I use Robert Welch knives - I trained with them at chef school and find them extremely good quality and good value. I also recommend their knife sharpener, as a sharp knife is a safe knife.
Storage
Popcorn calamari is best enjoyed fresh, and trust me, you won't have any issues eating it all up.
These ingredients don't stand up well to freezing.
Top tip
It is really important that the squid is completely dry when you batter it. Take particular care to dry the tentacles if you are using them.
Popcorn Calamari
Equipment
- 1 mixing bowl
- 1 Chopping board
- 1 sharp kitchen knife
- 1 deep saucepan or deep fat fryer
Ingredients
- 600 grams baby squid
- 130 grams tempura batter
- 180 ml sparkling water
- 1 tablespoon lemon zest
- 1 lemon juice
- 500 ml cooking oil
Instructions
- Prepare your baby squid by patting it dry with a kitchen paper to soak up any excess moisture, as if it is wet when it goes into the oil it will spit everywhere which is dangerous. Take particular care with the tentacles if you are using them, as they are good at harbouring moisture. If there is any membrane/film left on the tube, peel it off first.
- Slice the tube of the baby squid into two or three rings, each around ¾ inch thick.
- Make your tempura batter by quickly whisking ice-cold sparkling water into the tempura flour. Add the lemon zest and season with salt and pepper but do not over stir the batter as gluten will start to form, which in turn will make the popcorn calamari chewy rather than crispy.
- Add the baby squid rings to the tempura batter and lightly stir through.
- Deep fry the popcorn calamari at 180 degrees Celsius / 360 Fahrenheit. If you do not have a deep fat fryer it is fine to use a deep saucepan, just make sure to use a thermometer to ensure you have the right temperature (and make sure it has a big enough range, a sugar thermometer is best).
- Use a pair of tweezers or small metal cooking tongs to pick the popcorn calamari out of the bowl of batter to ensure they separate from one another and do not end up as one enormous clump.
- Add the battered calamari popcorn to the hot cooking oil carefully and keep an eye on the oil temperature. Adding it all at once seems tempting but this can bring down the temperature too much, so frying the popcorn calamari in small batches is often a good idea especially if you using a saucepan on a stove.
- The popcorn calamari will not take long to cook, when they reach a light golden brown colour they are ready.
- Using a metal slotted spoon, remove the cooked calamari popcorn to a plate covered in kitchen paper to soak up any excess cooking oil.
- Serve your popcorn calamari in a warmed bowl topped with some torn fresh basil and a squeeze of fresh lemon juice. And enjoy!
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw seafood
- Wash hands after touching raw seafood
- Use oils with high smoke point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- Keep children and pets away from hot oil and never leave it unattended.
Beth says
This calamari popcorn was so crunchy! Loved this recipe, thank you!
Shilpa says
This was so delicious and so more-ish!
Giangi says
My favorite!! Thank you for sharing and all your great suggestions. I never make them at home and now you just challenged me to do so. Pretty easy recipe. Thank you!
EMILY says
OMG, these were so good. I used to always order calamari at restaurants and haven't had it in forever. Now that I can make my own, who needs restaurants??
nancy says
my favourite snacky! it was too easy to make and very soft and tender