Boldly Fried Calamari* Steaks

Delight in the tantalizing combination of our Boldly Fried Calamari* Steaks with Chili Sauce. These steaks boast a delicate, melt-in-your-mouth quality, while the chili sauce adds a tangy and spicy kick.

25 minutes


  • 1 lb Boldly Calamari* Steaks
  • 1 cup all-purpose flour
  • Half a zucchini, diced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 small chili pepper, seeded and minced
  • Lime wedges, for serving
  • Chopped fresh mint and jalapeño peppers, for garnish
  • Vegetable oil, for frying


  • 1.

    Thaw Boldly Calamari* Steaks in the fridge overnight (approx. 8 hours).

  • 2.

    Fill a medium-sized pot with water and boil the thawed Calamari* Steaks for 3-4 minutes. Drain & set aside.

  • 3.

    In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder.

  • 4.

    Heat the vegetable oil in a large skillet over medium-high heat.

  • 5.

    Press the Calamari* Steaks in the flour mixture to coat, shaking off any excess.

  • 6.

    Once the oil is hot, carefully add the Calamari* Steaks in batches, and fry until golden brown, about 2-3 minutes.

  • 7.

    Using a slotted spoon, transfer the fried Calamari* to a paper towel-lined plate to drain excess oil.

  • 8.

    Dice up the zucchini into very small pieces, and fry in vegetable oil until cooked. Once cooked, remove from the pan and set aside.

  • 9.

    To make the chili sauce, mix together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and minced chili pepper in a small bowl.

  • 10.

    Garnish the Calamari* Steaks with chopped fresh mint, jalapeños, and the zucchini.

  • 11.

    Serve the Boldly Fried Calamari* Steaks with the chili sauce on the side, along with lime wedges for squeezing over the top.

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