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Chili Dusted Calamari with Chipotle Crema inspired by Jimmy's Harborside
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Inspired by Jimmy's Harborside

Chili Dusted Calamari with Chipotle Crema

Appetizer
This appetizer features tender calamari rings coated in a light, crispy batter enhanced with a blend of chili spices. Quick frying preserves the delicate texture of the squid while adding a satisfying crunch. Served with pickled jalapeños, teardrop tomatoes, and a smoky chipotle crema for dipping.
Prep Time 25 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 6

Ingredients

  • 1 lb Calamari (Cleaned, tubes sliced into 1/2-inch rings, tentacles left whole)
  • 1 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 2 tbsp Chili powder
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/4 tsp Cayenne pepper (Adjust according to heat preference)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 cup Buttermilk
  • 2 quarts Vegetable oil (For frying)
  • 1/4 cup Pickled jalapeños (Sliced)
  • 1 cup Teardrop tomatoes (Halved)
  • 1/2 cup Sour cream
  • 2 tbsp Chipotle peppers in adobo (Finely chopped)
  • 1 tbsp Fresh lime juice
  • 2 tbsp Fresh cilantro (Chopped, for garnish)

Tools You'll Need

  • Deep fryer or large heavy pot
  • Thermometer
  • Paper towels
  • Slotted spoon or spider strainer
  • Mixing bowls
  • Shallow dish for dredging

Chef's Tip

To achieve the most tender calamari, ensure the oil temperature remains at exactly 375°F and fry in small batches for no more than 90 seconds total. Even 30 seconds of overcooking can turn delicate calamari rubbery.

Instructions

  1. Prepare calamari: Rinse and pat dry calamari with paper towels. Place in a bowl.
  2. Marinate calamari: Pour buttermilk over calamari, ensuring all pieces are coated. Cover and refrigerate for 30 minutes.
  3. Make chipotle crema: Mix sour cream, chopped chipotle peppers, lime juice, and a pinch of salt. Refrigerate until serving.
  4. Prepare coating: In a shallow bowl, combine flour, cornstarch, chili powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  5. Heat oil: In a large, heavy pot or deep fryer, heat oil to 375°F.
  6. Coat calamari: Working in small batches, remove calamari from buttermilk, allowing excess to drip off. Dredge in the flour mixture, shaking off excess.
  7. Fry calamari: Carefully lower calamari into hot oil and fry until golden and crisp, about 60-90 seconds. Do not overcook.
  8. Drain: Remove with a slotted spoon and drain on paper towels. Sprinkle with a little extra salt while hot.
  9. Assemble dish: Place calamari on a serving plate. Scatter pickled jalapeños and teardrop tomatoes over the top.
  10. Garnish and serve: Drizzle with some chipotle crema, sprinkle with cilantro, and serve with remaining crema on the side.

Plating

Arrange the fried calamari in a mound on a large plate or shallow bowl. Scatter the jalapeños and tomatoes throughout. Drizzle some of the chipotle crema over the top and place the remainder in a small ramekin for dipping. Finish with a generous sprinkle of fresh cilantro and serve with lime wedges on the side.

Storage & Reheating

Calamari is best enjoyed immediately after cooking. Leftover chipotle crema can be stored in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.

About This Recipe

Jimmy's Harborside's chili-dusted calamari was a beloved starter that balanced heat and seafood freshness. The restaurant's version featured a signature spice blend that gave the dish its distinctive flavor profile. This adaptation brings the essence of their appetizer to the home kitchen, maintaining the balance of textures and flavors that made the original so popular.

How did it turn out?

We'd love to hear about your experience making this recipe!