Fried Calamari with Wasabi Mayo

It’s easy to make Japanese-style fried calamari at home in under 30 minutes! Marinate the squid in shio koji to keep it super tender and soft and use a shortcut batter for a light, crispy coating. The result is a quick and delicious seafood lunch, dinner, or appetizer! Why Try This Fried Calamari Recipe? Marinating the squid in shio koji (salt koji) keeps it tender and full of flavor, not rubbery. It also helps season the squid from the inside. Learn more about how to use it in my koji seasonings post. The shortcut batter skips the usual flour, egg, and panko steps. You still get a light, crisp coating with less effort and faster prep. Ingredients Squid (Japanese common squid, Todarodes pacificus)Mild in flavor with a tender texture when cooked quickly. Slice into rings for even cooking. Shio koji or other koji seasoningsHelps tenderize the squid and adds a light savory flavor from natural fermentation. Batter (egg, flour, water)Creates a thin coating that fries up light and crisp. Keep it slightly runny for best results. PankoAdds extra crunch to the outside while staying light and airy. OilUse a neutral oil with a high smoke point. Oil temperature should be 180°C for a crisp, non...