Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Dipping Sauce
Method
Preparation of Calamari
- 1
Clean and Cut Calamari
Rinse the fresh calamari tubes under cold water. Slice them into rings about 1/2 inch thick.
- 2
Prepare the Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
- 3
Prepare the Wet Mixture
In another bowl, whisk together the eggs and buttermilk until well combined.
Frying
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 5
Coat the Calamari
Dip each calamari ring into the wet mixture, allowing any excess to drip off, then coat it in the flour mixture. Shake off excess flour.
- 6
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy.
- 7
Drain the Calamari
Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 8
Serve with Dipping Sauce
Place the fried calamari on a serving platter and serve hot with marinara and chipotle sauce on the side for dipping.