Salads
This Buddakan calamari salad recipe transforms crispy squid into a restaurant-worthy dish that's surprisingly simple to make at home. The secret lies in achieving that perfect crispy texture while balancing the bright, tangy flavors of the lemon-herb dressing—a technique I perfected after years of experimenting with Filipino-inspired seafood dishes.
What makes this recipe special is how it layers fresh vegetables, zesty dressing, and perfectly cooked squid into a harmonious bite.
The beauty of this dish is its versatility—it works as a light main course or a satisfying appetizer, depending on how you plate it. The squid is first blanched to remove any bitterness, then flash-fried until golden and crispy, ensuring every bite delivers that satisfying crunch.
Meanwhile, the dressing—packed with fresh herbs, garlic, and a touch of vinegar—adds a zesty kick that cuts through the richness of the squid.
By the time you're done, you'll have a salad that's as visually stunning as it is delicious: crispy squid bites nestled among fresh vegetables, all drizzled with that bright lemon-herb dressing.
The layers of flavor and texture make this dish feel special without requiring any fancy techniques. It's the kind of recipe that turns a simple weeknight dinner into something memorable.
Best of all, this recipe is pescatarian-friendly and ready in under 30 minutes, making it perfect for those who love seafood but want something lighter than traditional fried dishes. Let's get started—your taste buds will thank you.
Ingredients for buddakan calamari salad
Crispy squid, bright dressing, and fresh veggies—this salad delivers restaurant-quality flavor in under 30 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Calamari (Squid) 🦑 | 1 lb | Cleaned, tentacles attached, blanched first |
| All-Purpose Flour 🌾 | ½ cup | For dredging, light coating |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Large Eggs 🥚 | 2 whole | Separated for coating |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, seeds removed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dressing, fruity variety |
| Fresh Cilantro 🌿 | ½ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Shallots 🧅 | 2 whole | Thinly sliced, about 0.5 cup |
| Red Bell Pepper 🍅 | 1 whole | Thinly sliced, seeds removed |
| Cherry Tomatoes 🍅 | ½ lb | Halved, vine-ripened preferred |
| Red Wine Vinegar 🍷 | 2 tbsp | For dressing, dry variety |
| Honey 🍯 | 1 tbsp | For dressing balance |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, fine grain |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For dressing seasoning |
The squid is everything here—look for fresh, live calamari at your local seafood market or high-quality frozen squid at Trader Joe's. If using frozen, thaw it overnight in the fridge and pat it bone-dry before cooking. The blanching step is non-negotiable—it removes any bitterness and ensures that perfect crispy texture. For the frying oil, vegetable or canola oil works best due to its high smoke point, but never reuse it. The key is keeping the oil between 350-375°F—too hot and it burns, too cool and it gets greasy. I usually test with a small piece of squid first.
No fresh cilantro? Fresh parsley or basil works in a pinch, though cilantro's bright flavor is ideal. Running short on shallots? Red onion at half the amount gives similar bite. The dressing can be made ahead—it actually tastes better after the flavors meld for 30 minutes. For extra tang, add a splash of rice vinegar instead of honey. And if you're feeling adventurous, swap the olive oil for toasted sesame oil for a Filipino-inspired twist. The tomatoes should be vine-ripened—they're sweeter and add that perfect juicy contrast to the crispy squid. If you can't find them, regular beefsteak tomatoes work too, but they'll be less flavorful.
This salad tastes even better the next day—store the dressing separately and toss it together right before serving. The squid stays crispy for about 2 days in the fridge if kept in an airtight container, but honestly, it won't last that long. For the dressing, a glass jar with a tight seal keeps it fresh for 5 days. Double the recipe and freeze half the dressing in ice cube trays—thaw and shake it up whenever you need a quick dressing boost. The veggies can be prepped ahead and stored in the fridge for 2 days, but add them to the salad just before serving to keep them crisp.
Why You'll Love This Recipe
- Just Three Ingredients: I swear, the magic happens with flour, cornstarch, and oil—no fancy marinades or hours of prep. The secret’s in that double-dip: first in flour, then in beaten egg mixed with cornstarch for that perfect crunch. (Yes, even my toddler can help with this part.)
- Crunch You’ll Crave: Between us, the crispy exterior on these calamari rings? Chef’s kiss. The cornstarch trick keeps them shatteringly crunchy while staying tender inside—no soggy bites here. Honestly, I’ve tried every breading method, and this one wins every time.
- Lunchbox or Party Star: Pack these for work—hold up in a container for days without losing that crunch. Or toss them into a salad bowl for a dinner party that feels fancy but takes 15 minutes. (My roommate’s “I’ll just grab takeout” habit died when she tried these.)
- Budget Seafood Win: Fresh calamari is cheaper than shrimp, and a single batch stretches to three meals: salad, wraps, or even a quick stir-fry. I’ll be real—it’s my go-to when I want seafood flavor without the seafood price tag. (Leftovers? Never an issue.)
Step-by-step instructions for crispy calamari salad
Here's how to create perfectly golden calamari with a vibrant, tangy dressing that brings every bite to life.
Prepare the Calamari for Frying
Pat the 1 lb fresh calamari (squid) completely dry with paper towels—this is non-negotiable for crispy results. Cut the bodies into 1-inch rings and leave the tentacles whole. In a medium bowl, whisk together the 0.5 cup all-purpose flour and 0.25 cup cornstarch until smooth. This blend ensures a double-layered coating that stays crispy.
Separate the 2 whole large eggs, placing the yolks in one bowl and whites in another. Whisk each vigorously until frothy. Dip each calamari piece first into the flour mixture, then into the egg whites, followed by the yolks, and back into the flour. Let them rest on a wire rack for 5 minutes—this prevents soggy coating when frying. Work in batches to avoid overcrowding.
Fry to Golden Perfection
Heat 2 cups vegetable oil in a deep skillet to 350°F—use a thermometer for precision. The oil should shimmer but not smoke. Fry the calamari in small batches for 30-45 seconds until deep golden brown and crispy. Drain on a wire rack lined with paper towels to remove excess oil. If you see any pieces browning too quickly, reduce heat slightly—the goal is even cooking.
Real talk: Don't skip the rack. Paper towels underneath will make the calamari soggy. Let them rest for 2 minutes before assembling the salad—this helps maintain crispness when combined with other ingredients.
Make the Zesty Lemon-Herb Dressing
In a small bowl, whisk together the 0.5 cup lemon juice, 0.25 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp honey, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Add the 6 cloves minced garlic, 2 whole shallots (thinly sliced), and 0.5 cup chopped fresh cilantro. Let it marinate for 10 minutes—this allows the flavors to meld beautifully.
Taste and adjust seasoning: more honey for sweetness, lemon juice for acidity, or salt for depth. The dressing should coat the back of a spoon with a vibrant, tangy finish. If it's too thick, whisk in 1 tbsp water to reach a pourable consistency.
Assemble the Salad
In a large bowl, combine the 1 whole red bell pepper (thinly sliced), 0.5 lb halved cherry tomatoes, and the crispy calamari. Drizzle half the dressing over the top and toss gently to coat. The calamari should still look golden—if it's losing crispness, add it last to the bowl. Let it sit for 5 minutes before serving to allow the flavors to meld.
Garnish with extra cilantro and a final drizzle of dressing. Serve immediately while the calamari is still crispy and the dressing is bright. For extra flair, sprinkle with flaky sea salt—it adds a sophisticated finish that elevates the dish.
Pro Tips For Making Buddakan Calamari Salad
- Cut Tentacles First: Buddakan calamari salad relies on those delicate tentacles for texture, so slice them into 1-inch rings before you even think about the body. I used to waste time trying to cut everything together—now I prep the tentacles first, so they get that perfect light fry without overcrowding the pan.
- Double-Dip the Egg: For that glossy, golden crust, mix the beaten egg with a splash of cold water (about 1 tablespoon per egg) and dip the flour-coated squid twice. The first coat seals the surface; the second builds that crispy layer. Yes, it’s messy, but it’s the thing that matters most for that restaurant-style crunch.
- Skip the Cold Oil: Heat your oil until it shimmers at 350°F (175°C)—any lower, and your squid will steam instead of fry. I learned this the hard way when my first batch turned out greasy and limp. Use a thermometer if you’re unsure; your pan’s smoke isn’t the best indicator.
- Rest Before Salad: Let the fried squid sit on a wire rack for 3–5 minutes after frying. This prevents soggy salad when you toss everything together. I know, I know—you’re eager to eat it—but trust the process. The crust stays crisp, and the salad stays fresh.
Storing and reheating this dish
Fridge Storage Tips
Store the crispy calamari in an airtight container with parchment paper between layers to preserve that satisfying crunch. Keep it in the fridge for up to 2 days—the squid stays crispy if you avoid stacking heavy items on top.
I like using glass containers because they let me see the layers, and they don’t absorb odors like plastic. 💫
For the dressing, transfer it to a small glass jar with a tight lid—this keeps it fresh for 5 days. The dressing actually improves overnight as the flavors meld, so making it ahead is a game-changer. Just give it a quick shake before using to redistribute any settled ingredients.
Freezing for Later
If you’re prepping ahead, freeze the dressing in ice cube trays—thaw and shake it up whenever you need a quick boost. For the calamari, freeze it uncooked in a single layer on a tray before transferring to a bag.
Once frozen solid, it’ll keep for 2 months, but honestly, the squid is best enjoyed fresh. 🧊
To reheat, spread the frozen squid on a baking sheet and bake at 375°F for 8-10 minutes until crispy again. This method ensures it doesn’t get soggy—no microwave shortcuts here!
The veggies can be prepped ahead and stored separately in the fridge for 2 days, but add them fresh to the salad to keep them crisp.
Reheating for Maximum Crisp
When reheating, toast the calamari in a dry skillet over medium-high heat for 1-2 minutes per side. This restores that golden crunch without making the dressing soggy. I avoid microwaving because it turns the squid rubbery—no one wants that! 🔥
For the full salad, toss the reheated calamari with fresh veggies and a splash of dressing just before serving. The contrast of warm, crispy squid and cool, fresh veggies is what makes this dish shine.
If the salad sits too long, the squid will soften—so assemble it right before eating for the best texture.
Nutrition facts
Frequently asked questions
Why does the recipe call for blanching the squid first?
Blanching removes any bitterness and toughens the squid slightly, which helps it hold up better during frying. This step is especially important for larger squid pieces—it prevents them from falling apart when you cut them into rings. Skip it, and you might end up with chewy, unevenly cooked calamari.
Can I substitute frozen squid for fresh?
Yes, but thaw it overnight in the fridge first—never at room temperature. Pat it completely dry before coating, as any excess moisture will make the batter soggy. For best results, use high-quality frozen squid that's been cleaned and prepped for cooking.
What's the secret to keeping the calamari crispy?
Three things: dry batter, hot oil (350°F), and proper draining. Use a wire rack (not paper towels) to drain fried squid—this prevents steam from making it rubbery. Work in small batches to maintain oil temperature, and let it rest 2 minutes before assembling.
How can I make this vegetarian?
Swap the calamari for crispy tofu or mushrooms—both work well when breaded and fried. For mushrooms, use shiitake or king oyster caps sliced lengthwise. The dressing and veggie base stay the same, so the flavor profile remains bright and zesty.
Is this salad spicy?
Not at all! The recipe includes no chili or spicy ingredients. The heat comes from the garlic, shallots, and lemon—bright and tangy, not spicy. For extra kick, add 1 tsp sriracha or chili flakes to the dressing, but it's completely optional.