Crispy golden fried calamari rings seasoned Thai-style and served with a tangy chili dipping sauce, lime, and fresh herbs — this aromatic appetizer offers bold flavors and an irresistible crunch. A perfect start to any meal or an impressive small-plate option for entertaining.

Why You’ll Love This Recipe

This Thai-Style Calamari is a game-changer for seafood lovers and fans of vibrant, bold flavors. The light and crispy batter delivers texture without heaviness, while the Thai-inspired seasonings bring a balance of spice, zest, and umami. Paired with chili sauce and garnished with herbs and lime, it’s the perfect blend of crisp and fresh.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the calamari:

calamari rings, cleaned and patted dry
all-purpose flour
cornstarch
garlic powder
white pepper
salt
chili flakes (optional)
cold soda water or sparkling water
vegetable oil (for frying)

For serving:

Thai sweet chili sauce or spicy dipping sauce
lime wedges
fresh cilantro, chopped
shredded carrot and onion (optional garnish)

directions

In a large bowl, whisk together the flour, cornstarch, garlic powder, white pepper, salt, and chili flakes.
Gradually add the soda water, whisking to form a smooth batter that is slightly thick but pourable.
Heat oil in a deep pan or wok to 350°F (175°C).
Dip each calamari ring into the batter, allowing excess to drip off.
Carefully place the battered rings into the hot oil and fry in batches for 2–3 minutes or until golden and crispy.
Remove the calamari with a slotted spoon and drain on paper towels.
Serve immediately, garnished with chopped cilantro and lime wedges, and accompanied by Thai chili dipping sauce. Optional: top with shredded carrots and onions for added freshness.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories per serving: 290 kcal

Variations

Extra Crispy: Add a teaspoon of baking powder to the batter for more puff.
Gluten-Free: Substitute flour with a gluten-free all-purpose blend.
Calamari Rings and Tentacles: Use a mix for a more authentic presentation.
Milder Version: Omit chili flakes and serve with a non-spicy dip.
Asian Fusion: Add a splash of soy sauce or fish sauce to the batter for deeper flavor.

storage/reheating

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat in a hot oven or air fryer to restore crispness. Avoid microwaving, as it will make the calamari soggy.

FAQs

Can I use frozen calamari?

Yes, just thaw completely and pat dry before battering to prevent oil splatter.

What oil is best for frying?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil.

Can I prepare the batter ahead of time?

It’s best made fresh to keep the soda water bubbly for a light batter texture.

How do I prevent soggy calamari?

Fry in small batches and ensure the oil is hot enough (350°F) before adding each batch.

What’s a good dipping sauce alternative?

Try sriracha mayo, soy-lime sauce, or a garlic aioli.

Can I air fry the calamari?

Air frying is possible, though the texture may differ. Lightly spray battered rings and air fry at 400°F for 8–10 minutes.

Is it okay to use calamari tentacles?

Absolutely. They crisp up beautifully and offer great flavor and texture.

Can I make it spicier?

Add more chili flakes or use Thai bird’s eye chilies in your dipping sauce.

What should I serve this with?

Serve with Thai iced tea, sticky rice, or a cucumber salad for balance.

Can I make it without cornstarch?

Yes, but cornstarch helps create a lighter, crispier coating. You can substitute with rice flour.

Conclusion

Thai-Style Calamari is a quick, flavorful appetizer that brings restaurant-quality taste straight to your kitchen. Whether you’re hosting a party or craving something crispy and savory, this dish hits all the right notes with minimal effort. Serve it hot, and watch it disappear fast.