Deep-fried calamari tentacles with plum, chilli, coriander and mint tartar-style mayo

Golden, Crisp, and Bursting with Fresh Flavour

There’s something irresistible about perfectly fried calamari—light, crisp, and just salty enough to keep you reaching for more. But this version takes things a step further.

Paired with a bold tartar-style mayo infused with juicy plum, fresh chilli, fragrant coriander, and cooling mint, this dish strikes that perfect balance between indulgence and brightness. It’s the kind of plate that feels at home at a seaside café, yet impressive enough for a weekend gathering or dinner party spread.

Why You’ll Love This Recipe

• Ultra-crispy texture thanks to a light sparkling water batter
• Fresh, layered flavours from herbs, fruit, and chilli
  Quick and easy —ready in under 30 minutes
• Perfect for sharing as a starter or tapas-style dish

Ingredients

For the calamari

• 500g calamari tentacles, cleaned and patted dry
• 1 cup cake flour
• ½ cup cornflour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and freshly ground black pepper
• 1 cup cold sparkling water
• Oil, for deep-frying
• Lemon wedges, to serve

For the plum, chilli, coriander & mint tartar-style mayo

• 1 cup good-quality mayonnaise
• 2 ripe plums, finely diced
• 1 small red chilli, finely chopped
• 2 tbsp fresh coriander, chopped
• 1 tbsp fresh mint, finely chopped
• 1 tbsp capers, chopped
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper, to taste

Method

Step 1: Make the tartar-style mayo

In a bowl, combine the mayonnaise, diced plums, chilli, coriander, mint, capers, mustard, and lemon juice.

Mix until well combined, then season lightly with salt and pepper. Chill in the fridge while you prepare the calamari—this allows the flavours to develop and intensify.

Step 2: Prepare the batter

In a mixing bowl, whisk together the flour, cornflour, smoked paprika, garlic powder, salt, and pepper.

Gradually whisk in the cold sparkling water until you have a smooth, light batter. It should be slightly thinner than pancake batter for the crispiest results.

Step 3: Fry the calamari

Heat oil in a deep pan or pot to 180°C.

Dip the calamari tentacles into the batter, letting any excess drip off, then carefully place them into the hot oil.

Fry in batches for 2–3 minutes until golden, crisp, and lightly curled. Avoid overcrowding the pan to keep the oil temperature steady.

Remove with a slotted spoon and drain on paper towel. Season immediately with a pinch of salt.

Step 4: Serve

Arrange the crispy calamari on a serving platter.

Serve alongside the plum, chilli, coriander and mint tartar-style mayo, with lemon wedges for squeezing over just before eating.

Chef’s Tips for Perfect Calamari

• Keep everything cold: Cold batter = crispier coating
• Dry the calamari well: Moisture will prevent crispiness
• Fry in small batches: This keeps the oil hot and consistent
• Serve immediately: Fried calamari is best enjoyed fresh and hot

Serving & Styling Inspiration

For a modern, café-style presentation, serve the calamari on a neutral ceramic plate with scattered fresh herbs and a small bowl of the vibrant tartar-style mayo on the side.

The pops of ruby plum, green herbs, and golden calamari create a dish that’s as visually striking as it is delicious—perfect for social sharing or entertaining.

This dish is all about contrast—crispy and creamy, rich and fresh, savoury and slightly sweet. The plum and herb tartar-style mayo brings a surprising twist that elevates the entire plate.

Whether you’re hosting friends or simply craving something a little special, this calamari recipe delivers on flavour, texture, and visual appeal.