Salads
This Buddakan Calamari Salad transforms crispy, golden squid into a showstopping dish that balances crunch and creaminess in every bite. The secret lies in double-frying the calamari for that signature shatteringly crisp texture, while a bright lemon-dill dressing ties the fresh salad base together.
I developed this recipe after craving the perfect fusion of Filipino comfort and Mediterranean freshness—now you can recreate it at home with just a few key techniques.
The foundation starts with properly prepared calamari—cleaned, patted dry, and marinated in a light cornstarch coating before frying. This ensures maximum crispiness without absorbing excess oil. Meanwhile, the salad base of mixed greens and sliced cucumbers provides the perfect fresh contrast to the rich, savory squid.
The tangy dressing, made with lemon juice, fresh dill, and a touch of garlic, cuts through the richness while enhancing every component.
What makes this dish truly special is the texture play—crispy calamari stacked over creamy dressing and fresh vegetables creates a harmonious bite that's both satisfying and elegant. The presentation is just as important as the flavor, with the squid arranged artfully atop the greens for that restaurant-worthy look.
This recipe delivers restaurant-quality results with minimal effort, perfect for impressing guests or treating yourself to a special meal.
Whether you're serving it as a light main course or an appetizer, this calamari salad stands out with its perfect balance of textures and flavors. The method is straightforward, but the outcome feels luxurious—ideal for those who appreciate bold yet refined dishes.
Let's get started on creating this crispy, creamy masterpiece!
Ingredients for buddakan calamari salad
Crispy squid meets creamy lemon-dill dressing—this fusion delivers restaurant-worthy bites with just 14 simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Squid (Calamari) 🦑 | 1 ½ lb | Cleaned, bodies and tentacles separated |
| All-Purpose Cornstarch 🌾 | ½ cup | Lightly coat for crispiness |
| Vegetable Oil 🫒 | 3 cups | For double-frying, high smoke point |
| Mixed Baby Lettuce 🥬 | 6 cups | Butter or romaine preferred |
| Persian Cucumbers 🥒 | 1 whole | Thinly sliced, seeds removed |
| Fresh Dill 🌿 | ⅓ cup | Finely chopped, stems removed |
| Fresh Lemon Juice 🍋 | ½ cup | Freshly squeezed, no pulp |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Mayonnaise 🥫 | ¼ cup | High-quality, full-fat preferred |
| Heavy Cream 🥛 | ¼ cup | Cold, full-fat for creaminess |
| Crumbled Blue Cheese 🧀 | ¼ cup | Optional, for extra richness |
The squid is non-negotiable here—look for fresh, sashimi-grade calamari at your local seafood market or well-stocked grocery store like Whole Foods or Trader Joe's. The key is cleaning it thoroughly: rinse, pat dry, and remove the quill. For the best texture, separate the bodies from the tentacles—they fry at slightly different rates. If you can't find fresh squid, high-quality frozen calamari works too, just thaw it completely before using. The cornstarch coating is your secret weapon—use all-purpose, not cake flour, for that signature crispiness without turning gummy.
No fresh dill? Substitute with parsley or chives at double the amount, though it won't be quite the same. The dressing is where the magic happens—lemon juice must be freshly squeezed (bottled won't cut it), and the olive oil should be light and fruity, not peppery. For a tangier kick, add 1 tsp of capers to the dressing. The mayonnaise and heavy cream combo creates that luxurious creaminess, but if you're avoiding dairy, Greek yogurt or vegan mayo works in a pinch (though texture will differ slightly). The blue cheese is optional but adds a bold, salty depth that pairs perfectly with the crispy squid.
This salad shines when served immediately, but the components keep well separately. Store the fried calamari in an airtight container for up to 2 days—it reheats beautifully in a skillet for 30 seconds. The dressing stays fresh for 3 days in the fridge, while the salad base holds for 1 day. For a make-ahead option, fry the squid and store it separately, then assemble just before serving. The crispiness is best enjoyed fresh, so plan to serve within 30 minutes of frying for that signature crunch. Garnish with extra lemon zest and dill right before serving to keep everything vibrant.
Why You'll Love This Recipe
- No-Fuss Crispy Magic: The squid gets a light cornstarch dusting—no heavy batter here—and hits the oil for just 90 seconds. That’s it. You’re left with golden, paper-thin rings that shatter at every bite, no fancy technique required.
- Weeknight Superstar: Honestly, this is my go-to when I’ve got friends over but zero energy. Toss the crispy squid with the greens, slice the cucumbers in half a minute, and boom—elegant enough for company, zero stress.
- Budget-Friendly Protein: Fresh squid stretches further than you’d think, and a single bag of baby lettuce lasts me two meals. Leftovers? Just store the squid separately and reheat it in a pan—still crispy, still delicious, and way cheaper than takeout.
Step-by-step instructions for buddakan calamari salad
Transform fresh squid into restaurant-quality crispy bites over a tangy, velvety dressing—this method guarantees perfect texture every time.
Prepare the Squid for Double-Frying
Pat the 1.5 lb fresh squid (calamari) dry with paper towels, removing any remaining moisture from the bodies and tentacles. This step is crucial—wet squid won't crisp properly. Using kitchen shears, cut the bodies into 1-inch rings and leave the tentacles whole. In a shallow bowl, combine the 0.5 cup all-purpose cornstarch with 1.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper. Toss the squid pieces until they're evenly coated, shaking off any excess.
Here's where the magic happens: double-frying creates that irresistible crispy exterior while keeping the interior tender. Heat 1 cup vegetable oil in a heavy skillet over medium heat until it reaches 325°F—use a thermometer for precision. Fry the squid in batches for 30 seconds, just until pale and slightly opaque. Remove and set aside on a wire rack. This initial fry sets the structure without fully cooking the squid.
Achieve Perfect Crispiness with the Second Fry
Increase the oil temperature to 375°F—this is where the squid transforms from tender to gloriously crispy. Working in batches again, return the squid to the hot oil and fry for 1-2 minutes per batch until deep golden brown and crispy. The edges should be slightly caramelized, and the squid should release easily from the oil. Drain on paper towels and sprinkle immediately with a pinch of salt to enhance the flavor. If the squid cooks unevenly, adjust the temperature by 10°F next time—too hot burns it, too cool leaves it greasy.
While the squid crisps, prepare the base for your salad. In a large bowl, combine the 6 cups mixed baby lettuce and 1 whole persian cucumber (thinly sliced). The lettuce should be crisp and vibrant—if it looks wilted, add an ice bath for 5 minutes before assembling. Taste the cucumber slices; if they're bitter, soak them in ice water for 10 minutes to remove any lingering bitterness. Drain and pat dry before adding to the bowl.
Create the Creamy Lemon-Dill Dressing
In a small saucepan, gently warm the 0.25 cup heavy cream over low heat until it just begins to steam—never boil, or it will curdle. Remove from heat and whisk in the 0.25 cup mayonnaise, 0.5 cup fresh lemon juice, 0.5 cup extra-virgin olive oil, and 0.33 cup finely chopped fresh dill. The mixture should be silky and emulsified, with a bright lemon aroma that cuts through the richness of the cream. If it separates, whisk in 1 teaspoon cold water at a time until smooth again.
For depth of flavor, add the 3 minced garlic cloves and let them infuse for 2 minutes before removing from heat. Taste and adjust seasoning with additional kosher salt or black pepper as needed—this dressing should balance tangy, creamy, and herby notes. The 0.25 cup crumbled blue cheese (if using) adds a bold, salty contrast that elevates the entire dish. Fold it in now, or sprinkle it over the salad just before serving to keep it from dissolving completely.
Assemble the Salad for Maximum Impact
Arrange the crispy squid in an even layer over the lettuce and cucumber base, slightly overlapping the pieces for a visually stunning presentation. Drizzle half of the lemon-dill dressing evenly over the top, reserving the rest for serving. The contrast between the crispy squid and the cool, creamy dressing is what makes this dish unforgettable. For an extra touch of elegance, garnish with additional chopped fresh dill and a sprinkle of black pepper. Serve immediately while the squid is still crispy and the dressing is at its peak temperature.
This salad delivers on all the promises: the squid is crispy with a satisfying crunch, and the dressing is creamy yet bright, balancing the richness of the cheese and squid. For a lighter option, reduce the blue cheese to 0.125 cup or omit it entirely—either way, the flavors shine. The key to success? Don't skip the double-fry, and always use fresh lemon juice for that zesty punch.
Pro Tips For Making Buddakan Calamari Salad
- CHOP SQUID LENGTHWISE: Clean the squid bodies by slicing them open along the belly and removing the quill, then cut them into 1-inch rings—not thin strips. Thick rings hold their shape better when frying, and they soak up the cornstarch coating more evenly. I used to overcomplicate this with tiny pieces, and they’d turn to mush in the oil.
- REST THE FRIED SQUID: After frying, spread the calamari on a wire rack (not paper towels) and let them sit for 5 minutes. This keeps them crispy while cooling, and the cornstarch crust stays intact. I learned this the hard way—piling them on a plate made them soggy before they even hit the salad.
- DRIZZLE CUCUMBER JUICE: Slice the Persian cucumbers thin, then lightly salt them and let them sit for 10 minutes before draining. The released juice adds brightness to the salad without making it watery. I used to skip this, and the lettuce always tasted dull.
- USE COLD OIL FOR FRIED SQUID: Heat the oil to 350°F (175°C) and keep it steady—no higher, or the cornstarch burns before the squid cooks. A thermometer is worth it here; I fried too many batches with oil too hot, and the crust turned bitter.
Make-ahead tips for leftovers
Fry Ahead
The crispy calamari is the star of this salad, and it keeps beautifully when made ahead. Fry the squid up to 2 days in advance and store in an airtight container at room temperature.
To revive the crunch, reheat in a skillet over medium heat for 30-45 seconds—just until warmed through. This works perfectly for meal prep: fry the squid on Sunday, then assemble the salad components fresh on Wednesday for a quick weeknight dinner. 🔥
Dressing Prep
Make the lemon-dill dressing 3 days ahead and store it in a sealed jar in the fridge. The flavors deepen over time, becoming more vibrant and complex. When ready to serve, give it a quick whisk to re-emulsify before drizzling.
For extra freshness, add 1 tbsp fresh lemon juice and 1 tsp chopped dill right before using. This is my go-to trick for busy mornings—prep everything the night before and assemble in minutes. ✨
Base Assembly
The salad base of lettuce and cucumber stays crisp for 1 day when stored separately in the fridge. Keep the greens in a sealed container with a paper towel to absorb moisture. Thinly slice the cucumber just before assembling to prevent sogginess.
I like to store the cucumber and lettuce in separate containers—the cucumber releases water, which can make the greens limp if combined too early. 🥬
Portion Control
For individual servings, divide the fried calamari and dressing into 4 airtight containers (about ¼ cup dressing per serving). Store the lettuce and cucumber in a separate container with a damp paper towel to maintain crispness.
When ready to serve, simply layer the components and drizzle with dressing. This portioning method ensures everyone gets the perfect balance of crispy, creamy, and fresh elements without leftovers. 💡
Freezer Option
While the fried calamari isn't ideal for long-term freezer storage, you can freeze it for 1 month if needed. Spread the fried pieces on a baking sheet and freeze until solid, then transfer to a freezer bag.
Thaw in the fridge overnight before reheating. The texture won't be as crispy as fresh, but it's still delicious. The dressing and salad base should never be frozen—they'll separate and lose texture. ❄️
Serving Timeline
For the best experience, plan to serve this salad within 30 minutes of frying the calamari. The crispiness starts to fade after that, though reheating can help.
If you're prepping for a party, fry the squid last and keep it warm in a 200°F oven on a wire rack while you finish other components. The dressing and greens can be prepped ahead, so you're ready to assemble at the last minute.
This keeps everything at its peak texture and temperature. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use double-frying for the calamari?
The double-fry technique is key for achieving that signature shatteringly crispy texture while keeping the squid tender inside. The first fry at 325°F sets the structure, while the second fry at 375°F creates the perfect golden crust. Skipping this step often results in greasy or unevenly cooked squid.
Can I substitute calamari with another seafood?
Shrimp or scallops work beautifully as alternatives. For shrimp, peel and devein 1 lb large shrimp, pat dry, and toss in cornstarch before frying. Scallops should be seared for 1-2 minutes per side until golden. The cooking time differs slightly, so adjust accordingly—seafood cooks faster than squid.
How do I prevent the dressing from separating?
Emulsify the dressing properly by warming the heavy cream gently (never boiling) and whisking in the mayo and lemon juice slowly. If it starts to separate, whisk in 1 tsp cold water at a time until smooth. For extra stability, add ½ tsp Dijon mustard to the dressing ingredients. Always mix thoroughly before drizzling.
What's the best way to store leftovers?
Store the fried calamari in an airtight container at room temperature for up to 2 days, and reheat in a skillet for 30 seconds to restore crispiness. The dressing keeps for 3 days refrigerated, while the salad base stays fresh for 1 day if stored separately. Never freeze the dressing—it will separate.
Can I make this salad gluten-free?
Yes! Use gluten-free cornstarch for coating the squid, and ensure your mayo and cream are certified gluten-free. The rest of the ingredients are naturally gluten-free. Double-check all labels, especially for hidden gluten in seasonings or blue cheese.