Fried Calamari Recipe

Trim and dry

If using whole squid, separate the tubes and cut into 1/2-inch rings; reserve tentacles. Pat all pieces very dry with paper towels. Excess moisture prevents a crisp fry.

Place the calamari in a bowl, add buttermilk, 1 tsp salt and 1/2 tsp pepper. Toss to coat, cover and refrigerate for 20–30 minutes (this tenderizes and helps the coating adhere). If short on time you may skip marinating but still pat dry before coating.

In a shallow bowl or rimmed plate combine flour, cornstarch, semolina (if using), paprika, garlic powder, onion powder, cayenne (if using), 1 tsp salt and 1/2 tsp black pepper. Whisk until evenly mixed.

Remove calamari from buttermilk in small batches, letting excess drip off. Dredge pieces in the seasoned flour mixture, pressing lightly so the flour adheres. Shake off excess and transfer to a wire rack or tray. Coat remaining calamari the same way. For an extra crunchy finish, double-dip: after first dredge, quickly re-dip in buttermilk and dredge again in the flour mix.

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups in a medium pot). Heat oil over medium-high heat until it reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and brown within 20–30 seconds.

Working in small batches (do not overcrowd), carefully add coated calamari to the hot oil. Fry 1 to 1 1/2 minutes, turning if needed, until golden brown and crisp. Tentacles may cook slightly faster; remove them when nicely browned. Maintain oil temperature between 320–360°F by adjusting the heat between batches.

Use a slotted spoon or spider to remove the calamari and transfer to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain. Immediately season with a light sprinkle of fine sea salt or flaky salt while still hot and toss gently with chopped parsley if using.

While frying, whisk together mayonnaise, lemon juice, minced garlic, hot sauce, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust acidity or spice as desired. Chill until ready to serve.

Arrange fried calamari on a warmed platter. Serve immediately with lemon wedges and the dipping sauce on the side. Recommended serving: 1/2–3/4 lb per 2 people as an appetizer.