Fried Calamari Recipe

Prepare the squid

If not pre-cleaned, rinse the squid under cold water. Pull the tentacles from the tubes, remove the clear quill, and discard innards. Peel off the thin purple skin. Slice tubes into 1/2-inch rings. Pat rings and tentacles very dry with paper towels — moisture prevents crisping.

Marinate briefly

Place the dried calamari in a bowl and pour the buttermilk (or milk) over them. Toss to coat and let sit 10 minutes. This tenderizes slightly and helps the coating adhere.

Prepare the dredge

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, sea salt, black pepper, garlic powder, and paprika until evenly combined.

Heat the oil

In a heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach about 2 inches deep (roughly 4–6 cups depending on vessel). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily and float.

Dredge and fry in batches

Working in small batches (do not overcrowd), remove calamari from the milk, letting excess drip off. Toss the rings/tentacles in the flour mixture until completely coated, shaking off excess. Carefully lower a handful into the hot oil using a slotted spoon or spider. Fry 1 to 1 1/2 minutes — just until golden and crisp. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet (or paper towels) to drain. Immediately sprinkle lightly with salt. Repeat with remaining calamari, maintaining oil temperature around 325–350°F (160–175°C).

Keep cooked calamari warm in a 200°F (95°C) oven on the wire rack while finishing remaining batches so all pieces are served hot and crisp.

Make aioli

In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, Dijon mustard, and olive oil. Whisk until smooth. Season with salt and pepper to taste. Refrigerate for at least 10 minutes to allow flavors to meld. If you prefer a thinner aioli, whisk in an additional 1–2 teaspoons of lemon juice or water.

Prepare quick marinara

In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste, then add dried oregano, red pepper flakes (if using), sugar, and salt. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Stir in chopped fresh basil just before serving.

Arrange the fried calamari on a platter or individual plates. Serve immediately with small bowls of lemon aioli and warm marinara. Garnish with lemon wedges and an extra sprinkle of salt or chopped parsley if desired. Enjoy while piping hot and crisp.