Calamares is the Filipino version of deep-fried battered squid rings more commonly known elsewhere as Calamari.

Calamari is the Italian word for squid which is what the dish is generally made out from. Normally, it is just the squid’s body, cut across into rings, and the tentacles battered and deep-fried for a crunchy, golden finish.

Ingredients:

1 pound small or medium-sized squid (bodies and tentacles) cleaned and cut into ¾-inch thick rings

1 cup milk (whole milk or other milk products like buttermilk or yogurt diluted with water.)

1 teaspoon kosher salt (use less for table salt) more to taste

⅔ cup all-purpose flour

⅔ cup rice flour (see note)

2 teaspoons baking powder

Neutral oil with a high smoke point (peanut, avocado, or other vegetable oils)

Sweet chili sauce for dipping (optional)

Instructions:

Combine milk and 1 teaspoon kosher salt (use hald for table salt) in a bowl, the soak the squid rings in the mixture. Cover and refrigerate for about an hour.

Combine all-purpose flour, rice flour, and baking powder in a separate bowl.

Drain the squid and transfer them to the flour mixture. Coat them evenly and shake off any excess flour.

Set a small, wide-mouthed pot over high heat, then add an inch of oil. Dip a wooden spoon handle or chopstick to check when it’s hot and ready—it should steadily bubble around it. If using a thermometer, aim for 375° F (190° C).

PRO TIP: The oil needs to be very hot before dropping in the squid. This high temperature browns and crisps the squid quickly without overcooking.

Fry the calamari in batches until they’re golden brown, which should take about 2-3 minutes. Gently stir them to keep them from sticking together. Make sure to let the oil heat back up to a high temperature between batches for even cooking. Don’t overcrowd the calamari when frying to avoid a temperature drop which can make them greasy and soggy.

Use a spider or slotted spoon to quickly remove the batch from the oil.

Lay them out on paper towels to soak up any extra oil. Sprinkle a bit more salt on them while they’re still hot.

Serve with lemon wedges and pair them with dipping sauces like sweet chili sauce or spiced vinegar.