Hot Butter Calamari

The first time I tasted hot butter calamari, I was sitting by the seaside, listening to waves crash while the aroma of spiced butter and crispy squid filled the air. This dish is everything you want in a comfort meal, warm, crispy, spicy, and so satisfying. Each golden ring is coated in seasoned batter, fried until crisp, and then tossed in a buttery sauce that clings beautifully to every bite. It’s indulgent, yet so easy to love. Trust me, you’re going to crave it again after the first bite.

Behind the Recipe

Hot butter calamari has its roots in Sri Lankan and South Asian coastal cuisine, often served in small seaside cafés where seafood is freshly caught and cooked on the spot. This dish brings together the crunch of fried squid with the richness of butter, chili, garlic, and curry leaves, creating a symphony of textures and aromas. It’s one of those recipes that feels like a hug on a plate, reminding you of warmth and waves even if you’re far from the shore.

Recipe Origin or Trivia

Hot butter calamari is inspired by Sri Lanka’s famous “hot butter cuttlefish,” a staple in local restaurants. It combines influences from Chinese stir-fry techniques and Sri Lankan spice blends. The dish was born from a love of bold flavors, using butter as the bridge between fiery heat and crisp fried textures. It’s a perfect fusion of cultures on a single plate, showing how simple ingredients can create something truly unforgettable.

Why You’ll Love Hot Butter Calamari

There’s something irresistible about this dish, from the crunch to the buttery heat. Here’s why it’ll become your new favorite.

Versatile: Works perfectly as a snack, appetizer, or main dish paired with fried rice or noodles.
Budget-Friendly: Uses simple, affordable ingredients that stretch into a restaurant-quality meal.
Quick and Easy: From prep to plate in under 30 minutes, ideal for weeknight cravings.
Customizable: Adjust spice levels or add extra herbs and veggies to suit your taste.
Crowd-Pleasing: Always the first to disappear at any gathering or dinner table.
Make-Ahead Friendly: You can pre-fry the calamari and toss it in butter sauce before serving.
Great for Leftovers: Reheat in a skillet for a crispy bite that tastes just as good the next day.

Chef’s Pro Tips for Perfect Results

Every great dish has a few secrets, and hot butter calamari is no different.

1. Use fresh calamari: Fresh squid gives a tender bite and superior flavor.
2. Pat dry before coating: This ensures the batter sticks and crisps up beautifully.
3. Control oil temperature: Keep it medium-hot for even frying, not burning.
4. Toss quickly in sauce: Don’t let it sit too long, or the crispness fades.
5. Add butter last: It should melt and coat, not soak and soften the calamari.

Kitchen Tools You’ll Need

Before you begin, make sure you’ve got your essentials ready.

• Mixing bowl: For seasoning and coating the calamari.
• Frying pan or wok: Deep enough for safe frying.
• Slotted spoon: To remove fried calamari easily.
• Paper towels: To drain excess oil.
• Tongs: Perfect for tossing calamari in the butter sauce.

Ingredients in Hot Butter Calamari

This dish is all about balance, where heat meets butter and crisp meets tender. Let’s look at what you’ll need.

1. Calamari rings: 500 g, cleaned and cut into rings, the star of the dish.
2. Cornflour: ½ cup, helps create a light, crispy coating.
3. All-purpose flour: ¼ cup, gives structure to the batter.
4. Egg: 1 large, binds the coating and adds a golden hue.
5. Salt: 1 teaspoon, enhances the natural sweetness of the squid.
6. Black pepper: ½ teaspoon, adds a subtle warmth.
7. Oil: For deep frying, ensures even, crispy texture.
8. Butter: 3 tablespoons, adds that signature rich flavor.
9. Garlic: 4 cloves minced, brings a fragrant base.
10. Green chilies: 2 sliced, add heat and aroma.
11. Curry leaves: A handful, for that signature Sri Lankan fragrance.
12. Onion: 1 small sliced, adds sweetness and crunch.
13. Soy sauce: 1 teaspoon, deepens flavor and color.
14. Chili flakes: ½ teaspoon, for an extra spicy kick.

Ingredient Substitutions

Sometimes you might need to switch things up, and that’s totally fine.

Cornflour: Use rice flour for extra crispiness.
Butter: Try ghee for a nuttier aroma.
Green chilies: Substitute with jalapeños or bell peppers for less heat.
Soy sauce: Use tamari or coconut aminos for a gluten-free option.

Ingredient Spotlight

Calamari: Tender yet firm, it soaks up flavor beautifully and holds its shape when fried.
Curry leaves: Add a distinct fragrance that pairs wonderfully with butter and chili.

Instructions for Making Hot Butter Calamari

Here’s how to bring this irresistible dish to life.

1. Preheat Your Equipment: Heat oil in a deep frying pan over medium heat.
2. Combine Ingredients: In a bowl, mix calamari with cornflour, flour, salt, pepper, and egg until coated.
3. Prepare Your Cooking Vessel: Once oil is hot, test with a small piece of batter—it should sizzle immediately.
4. Assemble the Dish: Carefully add calamari rings in small batches, avoiding overcrowding.
5. Cook to Perfection: Fry until golden brown, then remove and drain on paper towels.
6. Finishing Touches: In another pan, melt butter, sauté garlic, chilies, onions, and curry leaves, then toss in the fried calamari with soy sauce and chili flakes.
7. Serve and Enjoy: Plate hot, garnish with extra curry leaves or lime wedges, and dig in while crispy.

Texture & Flavor Secrets

This dish is all about contrast—the crisp shell, the soft interior, and the buttery, spicy coating. The heat from chilies cuts through the richness of butter, while curry leaves add an earthy, aromatic note that ties everything together.

Cooking Tips & Tricks

Keep these little gems in mind to elevate your cooking game.

• Fry in batches for consistent crispiness.
• Always add butter at the end to prevent it from burning.
• Serve immediately to keep the texture at its peak.

What to Avoid

Even simple recipes can go sideways, so here’s what to watch for.

• Don’t overcook calamari, or it will turn rubbery.
• Avoid using too much batter; it should lightly coat, not smother.
• Don’t let the fried rings sit before tossing in sauce, or they’ll lose their crunch.

Nutrition Facts

Servings: 4
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can fry the calamari in advance and store it in an airtight container in the fridge for up to a day. When ready to serve, toss it quickly in the hot butter sauce to bring back the crispiness. Avoid freezing, as it may affect the texture.

How to Serve Hot Butter Calamari

Serve it sizzling hot with a side of lemon wedges and a sprinkle of chili flakes. It also pairs beautifully with fried rice, noodles, or a crisp salad to balance the richness. For a fun twist, serve it in lettuce cups for a light appetizer.

Creative Leftover Transformations

Turn leftover calamari into a spicy sandwich filling or toss it into a quick stir-fry with rice and vegetables. You can even chop it up and make buttery calamari tacos for something different.

Additional Tips

To keep the calamari extra crispy, double-fry it for just 30 seconds after the first fry. Use unsalted butter to control flavor, and always cook the aromatics just until fragrant, not brown.

Make It a Showstopper

Serve your hot butter calamari in a shallow bowl with a drizzle of melted butter and a few extra fried curry leaves on top. Add a sprinkle of sea salt right before serving for that restaurant-style finish.

Variations to Try

• Spicy Garlic Version: Add extra garlic and chili flakes for a fiery punch.
• Lemon Herb Calamari: Toss with lemon zest and parsley instead of chili.
• Sweet & Spicy Glaze: Mix honey with chili sauce for a sticky-sweet finish.
• Vegetable Mix: Add bell peppers and onions for color and crunch.
• Creamy Butter Calamari: Stir in a splash of coconut milk for a silky sauce.

FAQ’s

Q1: Can I use frozen calamari?
A1: Yes, just make sure to thaw completely and pat dry before frying.

Q2: How do I know when the oil is ready?
A2: Drop a bit of batter in, and if it sizzles and rises to the surface quickly, it’s perfect.

Q3: Can I bake instead of fry?
A3: You can, but frying gives the best texture and flavor.

Q4: What can I serve it with?
A4: It’s great with rice, noodles, or even garlic bread.

Q5: How do I keep it crispy longer?
A5: Place fried calamari on a wire rack instead of paper towels while cooling.

Q6: Is it spicy?
A6: Yes, but you can easily adjust the heat by reducing chilies or chili flakes.

Q7: Can I make it dairy-free?
A7: Substitute butter with vegan butter or olive oil.

Q8: How long does it last?
A8: Best eaten fresh, but can be stored in the fridge for up to 2 days.

Q9: Can I use air fryer?
A9: Yes, it works great. Spray lightly with oil and cook at 180°C for 8–10 minutes.

Q10: What type of butter is best?
A10: Unsalted butter is ideal so you can control the seasoning.

Conclusion

Hot Butter Calamari is that perfect mix of comfort, crunch, and spice. It’s quick to make, full of flavor, and guaranteed to impress anyone who tries it. Once you take that first bite of golden, buttery squid, you’ll know why it’s such a beloved dish. So grab your wok, melt that butter, and let’s bring some seaside magic to your kitchen tonight.

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