Okay, get ready—this Hot Butter Calamari is the kind of dish that stops conversations mid-sentence. It’s spicy, buttery, garlicky, and just the right amount of crispy. Think tender calamari rings tossed in a golden, buttery chili sauce that’s bursting with flavor and a little heat—kind of like your favorite restaurant appetizer but way better, because you made it.
Whether you’re serving this as a party starter, a quick weeknight indulgence, or a “just because” snack (you deserve it!), this one’s a total show-stopper. Trust me, once you try a bite of that perfectly crisp squid soaking up that sizzling butter sauce, you’ll be hooked.
Why You’ll Love Hot Butter Calamari
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for game nights, romantic dinners, or an unexpected twist on surf-and-turf. It’s bold and exciting but still easy to make.
Budget-Friendly: You don’t need fancy seafood to pull this off. Calamari is affordable, and the rest of the ingredients are everyday staples.
Quick and Easy: We’re talking under 30 minutes from prep to plate. Fry the calamari, toss it in sauce, and you’re done.
Customizable: Want more spice? Add extra chilies. Prefer a citrusy note? Squeeze in some lime. Make it yours.
Crowd-Pleasing: This one’s a flavor bomb. The buttery sauce makes it indulgent, and the crispy calamari keeps people reaching for seconds (and thirds).
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Ingredients in Hot Butter Calamari
Here’s what makes this dish so addictively good:
Calamari Rings
The main event—tender squid sliced into rings. They cook quickly and soak up flavor like little sponges.
All-Purpose Flour & Cornstarch
A crisp, golden coating that fries up beautifully. The combo keeps it light, not greasy.
Garlic
Fragrant, punchy, and absolutely essential to the butter sauce.
Butter
Rich and melty, it’s the heart of the sauce—adding depth, gloss, and irresistible flavor.
Red Chilies
For that spicy kick that keeps things exciting. Use fresh or dried, depending on your heat level.
Soy Sauce
Brings that savory, umami depth and balances the richness of the butter.
Green Onions
Fresh, zippy, and just the thing to cut through all the indulgence.
Lemon Juice
A final squeeze of brightness to lift every bite.
Oil (for frying)
Use a neutral oil like canola or peanut oil—something that won’t overpower the squid.
Salt & Pepper
To season the calamari and sauce just right.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oil
Heat a few inches of oil in a heavy pan or fryer to 350°F. Consistent temperature = crispy calamari, not soggy.
Combine Ingredients
In a bowl, mix the flour, cornstarch, salt, and pepper. Toss the calamari rings until fully coated.
Prepare Your Cooking Vessel
Line a plate with paper towels to drain the fried calamari, or use a wire rack if you want to keep them extra crispy.
Assemble the Dish
Fry the coated calamari in batches—don’t crowd the pan. Each batch should take just 1–2 minutes until golden and crisp. Remove and drain.
Cook to Perfection
In a skillet, melt the butter over medium heat. Add garlic and chilies, sautéing until fragrant. Stir in soy sauce and lemon juice. Toss in the crispy calamari and coat well.
Finishing Touches
Add green onions and give everything one last toss. Taste and adjust seasoning if needed—maybe another splash of lemon juice or pinch of salt.
Serve and Enjoy
Serve immediately while hot and glistening. Maybe with a chilled drink or over a bed of rice if you’re feeling extra fancy.
Nutrition Facts
Servings: 4
Calories per serving: ~280–320
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Hot Butter Calamari
Hot, buttery, and irresistible—this calamari deserves a great supporting cast. Here’s how to serve it:
As an Appetizer: Pile high on a platter with lemon wedges and toothpicks.
Over Rice or Noodles: Let those buttery drippings mingle with grains or noodles—absolutely heavenly.
With a Salad: Try it alongside a crisp cucumber salad or slaw to balance the heat.
Tucked in Tacos: Yes, really. Warm tortillas + butter calamari + crunchy cabbage = magic.
On Its Own: Sometimes, it just needs a cold drink and a quiet corner to be devoured in peace.
Additional Tips
Keep these in mind for the best results every time:
Dry Your Calamari: Pat them dry before dredging to avoid sogginess.
Don’t Overcook: Calamari cooks fast—too long and it’ll go rubbery.
Control the Heat: Adjust the number of chilies to match your spice comfort zone.
Double the Sauce: Seriously, you’ll want more. It’s that good.
Serve Immediately: This dish is best right after cooking, while the fritters are crisp and the butter sauce is still sizzling.
FAQ Section
Q1: Can I use frozen calamari?
A1: Absolutely! Just thaw completely and pat dry before dredging and frying.
Q2: Can I make it less spicy?
A2: Totally—use fewer chilies or swap in sweet bell peppers for color without the heat.
Q3: How do I keep it crispy?
A3: Fry in batches and don’t stack them too soon. Serve right away for best texture.
Q4: What’s a good dipping sauce?
A4: Try garlic aioli, chili mayo, or even a squeeze of sriracha-lime for extra zing.
Q5: Can I air-fry the calamari?
A5: You can! Lightly spray with oil and air-fry at 400°F for about 8–10 minutes, flipping halfway.
Q6: Can I prep anything ahead?
A6: Yes—mix your dry coating and chop your garlic, chilies, and onions ahead of time.
Q7: Can I use butter alternatives?
A7: Ghee or vegan butter works well. You want that rich, golden flavor.
Q8: Can I substitute soy sauce?
A8: Tamari or coconut aminos are great gluten-free options.
Q9: What if I don’t have fresh lemon?
A9: Lime juice works just as well, or even a splash of rice vinegar in a pinch.
Q10: Can I reuse the frying oil?
A10: Yes, as long as it’s strained and stored properly after cooling.
Conclusion
Hot Butter Calamari is one of those recipes that brings the “wow” without requiring hours in the kitchen. It’s bold, rich, just a little fiery—and guaranteed to impress anyone lucky enough to grab a bite. So go ahead, get your skillet sizzling and your butter melting. You’ve got something deliciously unforgettable in the works.
Print
Hot Butter Calamari
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Hot Butter Calamari is a fiery and flavorful dish featuring crispy fried calamari tossed in a spicy, buttery garlic sauce with chilies and herbs. Perfect as a starter or snack.
Ingredients
- 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
- For the 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)
Instructions
- Pat the calamari dry with paper towels.
- In a bowl, combine flour, cornstarch, chili powder, salt, and pepper.
- Dredge the calamari rings in the flour mixture until well coated.
- Heat oil in a deep pan to 350°F (175°C). Fry calamari in batches for 2–3 minutes until golden and crisp. Drain on paper towels.
- In a separate pan, melt the butter over medium heat. Add garlic, chilies, and curry leaves (if using), and sauté until fragrant (1–2 minutes).
- Add soy sauce and lemon juice. Toss in the fried calamari and mix to coat evenly in the hot butter sauce.
- Serve immediately while hot and crispy.
Notes
- Do not overcook the calamari — it becomes rubbery quickly.
- For extra heat, add more chilies or a dash of hot sauce.
- Great served with lime wedges or a cool yogurt dip on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Snack
- Method: Fried / Sautéed
- Cuisine: Sri Lankan / South Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 210mg
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