Fried Calamari Recipe

This Fried Calamari with Sundried Tomato Cocktail Sauce recipe delivers a crispy, golden seafood appetizer paired with a bold, tangy dipping sauce. Featured on Dine Your Sign with host Siobhan Detkavich, this Capricorn-inspired dish celebrates tradition, simplicity, and crave-worthy comfort food flavors.

Tender squid rings are soaked in buttermilk for extra softness, then coated and fried until perfectly crisp. Paired with jalapeño and cherry pepper rings, the dish gains a subtle heat that elevates each bite. The sundried tomato cocktail sauce adds richness, acidity, and a slightly smoky sweetness, creating a balanced appetizer that feels both classic and elevated.

The Inspiration

In the Capricorn episode of Dine Your Sign, Chef Siobhan Detkavich explores the grounded, structured, and tradition-loving nature of this earth sign. Capricorn, ruled by Saturn, values discipline, heritage, and classic culinary pairings that stand the test of time.

This recipe reflects those values through its use of a timeless fried seafood preparation paired with a traditional cocktail sauce—enhanced with sundried tomatoes for depth and modern richness.

At the same time, the recipe remains deeply rooted in familiar flavors. Fried calamari is a beloved appetizer in many coastal cuisines, often served in restaurants and gatherings as a comforting and shareable dish. By combining crispy squid with lightly spicy peppers and a rich dipping sauce, the dish honors tradition while enhancing it with bold, contemporary flavor.

Ingredients

Fried Calamari

1-pound (454 g) squid, cleaned and cut into ½ inch (1.25 cm) rings
1 cup (240 ml) buttermilk
3 jalapenos, emptied and sliced into thin rings
5 cherry peppers, emptied and sliced into rings
Vegetable oil, for frying
1 cup (240 ml) flour
½ cup (120 ml) cornstarch
Salt and pepper
Sundried Tomato Cocktail Sauce
Lemon wedges to finish

Sundried Tomato Cocktail Sauce

½ cup (120 ml) sundried tomatoes
1 tablespoon (15 ml) reserved sun-dried tomato oil from the jar
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) honey
¼ teaspoon (1.25 ml) cayenne pepper
¼ teaspoon (1.25 ml) garlic powder
¼ cup (60 ml) water
2 tablespoons (30 ml) prepared horseradish
Salt

Method

For the Fried Calamari

In a large bowl, combine the calamari, sliced peppers, and buttermilk. Allow to soak for 1 hour.

For the Sundried Tomato Cocktail Sauce

Meanwhile, make the sauce. In a food processor, combine the sundried tomatoes and their oil, vinegar, honey, cayenne, garlic powder, and water. Puree until smooth.
Stir the horseradish into the sauce. Season with salt and refrigerate until needed.

To Finish the Calamari

In a heavy bottomed pot or Dutch oven over high heat, bring the oil to 375 F (190 C).
In a bowl, combine the flour and cornstarch. Season the mixture with salt and pepper and stir together.
Drain the squid and pepper rings and add, in batches, to the flour mixture. Toss to ensure they’re well coated.
Shake off any excess flour, and carefully lower the squid and pepper rings into the hot oil, again in batches.
Fry until golden brown, around 90 seconds, gently stirring as needed to evenly colour the rings.
Use a wire strainer to transfer the fried squid and peppers to a paper towel-lined plate. Season with salt.
Squeeze lemon juice overtop the fried squid and peppers and add lemon wedges on the side.
Serve the Fried Calamari and Peppers immediately, along with a ramekin of Sundried Tomato Cocktail Sauce for dipping.

Serving Suggestions

This Fried Calamari with Sundried Tomato Cocktail Sauce recipe is ideal for appetizers, party platters, holiday gatherings, game nights, or casual entertaining. Its crispy texture and bold flavors make it a standout dish that works equally well as a starter or shared snack.

The dish pairs beautifully with light salads, grilled vegetables, seafood platters, or Mediterranean-inspired meals. Its bright acidity and crunch help balance richer main courses, making it a versatile addition to any menu.

For beverages, crisp white wines such as Pinot Grigio, Sauvignon Blanc, or Albariño pair exceptionally well with fried seafood. Sparkling water with citrus, light beers, or refreshing cocktails also complement the dish’s salty, tangy profile.

Final Thoughts

This Fried Calamari with Sundried Tomato Cocktail Sauce recipe is a celebration of tradition, texture, and bold flavor. Inspired by Capricorn and featured on Dine Your Sign with Siobhan Detkavich, it transforms a classic seafood appetizer into a refined yet approachable dish.

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