Old Bay Southern Tempura Calamari

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Fogo Island Calamari, cleaned and cut into strips 1 lb
Buttermilk 1 L
Fermented hot sauce 1 tbsp
All-purpose flour 2 cups
Old Bay Seasoning 1 tbsp
Club House Cayenne Pepper, Ground 1/2 tsp
Club House Smoked Paprika 1 tsp
Baking powder 1 tsp
Corn meal 1 cup
Sweetgrass beer 1.5 cups
Club House Sea Salt, French Mediterranean 1 tsp


This recipe was created in collaboration with Club House for Chefs by: Jonathan Viau, Chef of Sand & Pearl in Prince Edward County.

For the Old Bay Southern Tempura Calamari: Set a deep fryer to 325 F. Soak the calamari in buttermilk and fermented hot sauce for 12 hours. Remove from buttermilk and rinse clean. In a bowl mix together all-purpose flour,OLD BAY Seasoning, cayenne pepper, smoked paprika, corn meal and baking powder. Add in the sweetgrass beer and mix well with a whisk. Dip the calamari into the batter and carefully drop into deep fryer. Fry until crispy and golden. About 2 minutes. Remove from deep fryer and toss lightly with salt.

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