Salt & Pepper Calamari is inspired by Cantonese cuisine, where lightly battered seafood is fried and tossed with salt, pepper, and aromatics. It became popular in Western restaurants as a refined yet approachable appetizer, balancing crispy texture with bold seasoning. P.F. Chang’s elevated this dish with garlic, chilies, and green onions for extra depth and flavor. The dish showcases the cross-cultural appeal of calamari, transforming a traditional seafood snack into a modern Asian-fusion classic. Today, it remains a favorite appetizer for its perfect balance of crunch, spice, and savoriness.
The star of the dish is tender calamari, coated in a light cornstarch batter for crispiness. Fresh garlic, red chilies, and green onions provide heat and aromatics, while salt and freshly ground black pepper deliver a bold, simple seasoning. A touch of sesame oil enhances the umami finish. Unlike heavily sauced dishes, this one lets the crispy texture and natural seafood flavor shine. The result is a light yet flavorful appetizer that feels both indulgent and refreshing.
This Salt & Pepper Calamari copycat recipe recreates the P.F. Chang’s appetizer with tender squid fried to golden perfection and tossed in garlic, chilies, and scallions. The light batter delivers crunch without heaviness, while the simple seasoning highlights the calamari’s delicate flavor. Perfect as a shareable appetizer, party snack, or restaurant-style starter at home, it’s ready in under 30 minutes. Serve with lemon wedges or dipping sauce for the ultimate experience.
Hot Oil Warning: Fry carefully, as calamari cooks quickly and oil may splatter.
Allergy Warning: Contains seafood (squid) and gluten (flour). Substitute rice flour for a gluten-free version.
To prevent rubbery texture, do not overcook calamari—2 minutes is usually enough
Salt & Pepper Calamari is a versatile appetizer that works with a variety of side dips like spicy mayo, sweet chili sauce, or aioli. For extra crunch, double-fry the calamari in quick batches. You can also customize the seasoning with Sichuan peppercorns for a numbing heat or add cilantro for freshness. This dish is best eaten fresh, as reheating may soften the crispiness, though air frying at 375°F can help restore texture. A light, flavorful, and crowd-pleasing appetizer, it’s perfect for recreating restaurant dining at home.