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spiced salt & pepper calamari
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Spiced Salt & Pepper Calamari

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Australian
Servings: 6
Author: Lovoni Walker


  • 4 teaspoons sea salt flakes (or course sea salt)
  • 4 teaspoons coarsely ground black pepper
  • 1 teaspoon crushed red chili pepper (chili flakes)
  • 1/2 teaspoon five-spice powder
  • 1/2 cup cornstarch (cornflour)
  • 1/2 cup all-purpose flour (plain flour)
  • 3 large eggs
  • 2 lbs cleaned calamari rings & tentacles, patted dry
  • canola, nut oil or coconut oil for deep-frying
  • lemon wedges, for serving


  • Combine salt, black pepper, chili pepper & spice together in a small dish. 
  • Place cornstarch & flour in a shallow bowl. Add half of the salt mixture & whisk to combine. Crack eggs into a bowl & whisk to break up. Working in batches, toss calamari in flour then egg then in the flour mixture again.
  • Heat oil in a large wok or pot over high heat until 350F. Deep-fry calamari, four batches in hot oil for 2 minutes or until crisp & lightly golden. Drain on paper towel, sprinkling each batch with some of the salt mixture. Keep warm in the oven but best when served immediately with lemon wedges & any leftover salt mixture.