Kalamari Recipe

Clean and dry

If not already prepared, rinse calamari under cold water, pat very dry with paper towels. If rings are thick, slice to ~1/2" width. Trim any chewy parts from tentacles.

Season calamari lightly with 1 tsp sea salt and 1/2 tsp black pepper and set aside while you prepare coatings (about 5–10 minutes). Squeeze half the lemon over the calamari for a light marinade if desired.

In a shallow bowl or plate, whisk together the flour, cornmeal/semolina (if using), dried oregano, dried thyme, crushed rosemary, smoked paprika, and garlic powder until evenly combined.

In a separate bowl, whisk the egg and milk (or buttermilk) together until smooth.

Set up a dredging station: calamari (on a plate), wet bowl, and flour bowl. Work in batches to avoid overcrowding.

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1"–1.5" (or use a fryer) and heat over medium-high until oil temperature reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour—if it sizzles and browns slowly, oil is ready.

Working in 1 to 2 small batches (to prevent temperature drop), dredge calamari pieces first in the wet mixture, letting excess drip off, then into the seasoned flour mixture, pressing lightly so the coating adheres. Shake off excess flour.

Carefully add a single layer of coated calamari to hot oil, avoiding crowding. Fry for 1.5–2 minutes, stirring gently with a slotted spoon or tongs so pieces cook evenly. Fry until golden and crisp—do not overcook, as calamari turns rubbery quickly.

Use a slotted spoon to transfer cooked calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately season with a light sprinkle of sea salt to taste while still hot. Repeat with remaining calamari, letting oil return to temperature between batches.

When all batches are done, transfer calamari to a serving platter. Sprinkle chopped parsley over the top and arrange lemon wedges alongside.

Serve immediately with lemon wedges and tzatziki or garlic aioli for dipping. Suggestion: squeeze fresh lemon over each portion right before eating.

Estimated leftovers: for best texture eat within 30 minutes; reheating in a 400°F (200°C) oven for 5–7 minutes on a rack can help re-crisp if needed.