Chili Buttermilk Calamari Recipe
This chili buttermilk calamari recipe delivers perfectly crispy fried squid paired with a tangy, creamy celeriac remoulade for a bold and refreshing contrast. Featured on Fish the Dish, this appetizer combines tender buttermilk-soaked calamari, a light crunchy coating, and a zesty homemade sauce—making it an irresistible dish for entertaining or sharing.
The Inspiration
Crispy calamari is a beloved dish across coastal cuisines, from Mediterranean seaside tavernas to modern seafood restaurants. This version takes inspiration from classic fried squid but introduces a flavorful twist with buttermilk soaking and chili heat, creating a lighter, more tender bite with a subtle kick.
On Fish the Dish, host Spencer Watts often reinvents familiar favorites with fresh, vibrant ingredients and approachable techniques. In this recipe, the calamari is elevated with a chili-forward finish and paired with a celeriac remoulade—a nod to French culinary tradition. The remoulade, with its creamy base, sharp mustard, and crunchy texture from grated celeriac and apple, balances the richness of the fried squid beautifully.
Ingredients
Fried Calamari
- 1 pound (454 g) squid, cleaned and cut into ½-inch rings (or scored strips)
- 1 cup (240 ml) buttermilk
- ½ tablespoon (7.5 ml) salt
- ½ tablespoon (7.5 ml) ground black pepper
- Vegetable oil for frying
- 1 cup (240 ml) all-purpose flour
- ½ cup (120 ml) cornstarch
- 1 ounce (28 g) pea shoots, chopped
- 1 red chili, chopped
- 1 lemon, sliced into wedges
Remoulade
- 1 small celeriac, peeled and grated
- 1 Granny Smith apple, grated
- 1 lemon, juice
- 3 tablespoons (45 ml) artisan mustard
- 2 tablespoons (30 ml) chopped gherkins
- 1 ½ cups (350 ml) mayonnaise
- Salt and pepper
Methods
- Combine squid rings and buttermilk in a non-reactive bowl. Transfer to the refrigerator and allow to soak for 1 hour.
- In a large bowl, mix the celeriac, apple, mayonnaise, mustard, gherkins, and lemon juice together thoroughly. Season with salt and pepper. If not using immediately, refrigerate, covered, for up to 2 days.
- Heat oil in a deep saucepan or deep-fryer to 350°F (180°C).
- Add flour and corn starch to a bowl. Season with salt and pepper and stir together. Pour some of the dry mixture into a plastic bag.
- Drain the squid rings out of the buttermilk. Add them to the bag of dry mixture, then add the remainder of the mixture to the bag and shake. Transfer the dredged squid to a sieve and agitate gently to remove excess coating.
- Carefully transfer the squid to the hot oil in small batches and fry, turning if necessary, for even cooking. When evenly browned, remove to a paper towel-lined plate to drain.
- Toss fried calamari in a bowl with chopped pea shoots and red chillies. Season immediately with salt. Plate with lemon wedges and serve with remoulade.
Serving Suggestions
This chili buttermilk calamari recipe is best served fresh and hot, making it an ideal appetizer for gatherings, dinner parties, or casual nights in. Arrange the crispy calamari on a large platter with lemon wedges and a bowl of celeriac remoulade at the center for easy dipping. The bright acidity of the lemon enhances the flavor of the fried squid, while the creamy remoulade provides a refreshing contrast.
For a complete spread, pair this dish with other small plates such as grilled vegetables, marinated olives, or a light seafood salad. It also works well as part of a seafood-themed menu, alongside dishes like shrimp skewers or seared scallops. In terms of beverages, a crisp white wine like Sauvignon Blanc or a light lager beer complements the dish’s crispy texture and zesty flavors. Non-alcoholic options such as sparkling water with citrus or iced tea also pair nicely.
Final Thoughts
This chili buttermilk calamari recipe is a perfect example of how simple ingredients can come together to create something truly memorable. The buttermilk ensures tender squid, while the light, crispy coating delivers that satisfying crunch in every bite. Paired with the vibrant celeriac remoulade, the dish achieves a balance of richness, acidity, and freshness.
What sets this recipe apart is its ability to elevate a familiar favorite with thoughtful touches—like the addition of chili for heat and apple for sweetness in the remoulade. It’s approachable, flavorful, and versatile enough to suit a variety of occasions.