Calamari Recipe

Clean and cut

If not already cleaned, rinse squid under cold water. Separate tubes from tentacles. Remove quill, innards, and skin if desired. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole or halved if large. Chill on a tray while you prepare the dredge.

Buttermilk soak

Place the squid in a bowl and pour the buttermilk (or milk + lemon) over it. Toss to coat and let sit for 10–15 minutes in the refrigerator—this helps tenderize and helps the dredge adhere.

In a shallow bowl or tray, whisk together 1 cup flour, cornstarch, cornmeal (if using), 1.5 tsp kosher salt, 3/4 tsp black pepper, paprika, garlic powder, and cayenne until evenly combined. Place 1/4 cup flour in a separate shallow dish for initial dusting.

Pour oil into a heavy-bottomed pot or deep fryer so it reaches about 2–3 inches up the side (approximately 1 L). Attach a thermometer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of dredge sizzles and rises immediately.

Working in a single layer and in small batches (to avoid crowding), lightly dust squid pieces with the 1/4 cup flour. Shake off excess.

Dip the floured squid into the buttermilk briefly, then transfer to the seasoned flour/cornstarch mixture. Toss or pat to fully coat, pressing the flour mix onto the squid to form an even crust. Shake off excess.

Carefully lower a small batch (about 6–8 rings/tentacles depending on pot size) into the hot oil using a slotted spoon or spider. Fry for 1.5–2 minutes until golden brown and crisp. Do not overcook; calamari becomes rubbery if fried too long.

Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with a little finishing salt and some chopped parsley. Repeat with remaining squid, maintaining oil temperature between 340–360°F (170–182°C).

For the garlic aioli: in a small bowl combine mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and refrigerate briefly to let flavors meld.

Arrange fried calamari on a platter or individual plates with lemon wedges and the aioli on the side. Serve immediately while hot and crisp.