Classic Calamari Recipe
Fried Calamari Served with Cocktail Sauce, Grated Parmesan Cheese, and Lemon
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Ingredients
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Calamari
Cocktail Sauce
Finishing & Garnish
Method
Calamari Preparation
Clean and slice
If your squid is not pre-cleaned, remove head, innards, quill, and skin. Rinse well. Pat dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole if small or cut larger ones in half.
Soak in buttermilk
Place the calamari rings and tentacles in a bowl and pour 1 cup buttermilk over them. Stir to coat, cover, and refrigerate for 20–30 minutes. This tenderizes and helps the coating adhere.
Heat the oil
Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer (enough for 2–3 inches of oil). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—bubbles should form immediately.
Mix dry coating
In a shallow bowl or rimmed plate, whisk together 1 cup flour, 1/2 cup cornmeal, 1.5 tsp salt, 3/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp cayenne (if using). Ensure no lumps remain.
Dredge calamari
Working in small batches (to avoid crowding), remove calamari from buttermilk, letting excess drip off. Dredge pieces in the flour-cornmeal mixture, pressing gently so the coating sticks. Shake off excess.
Fry
Carefully add a single layer of coated calamari to the hot oil. Fry 1 to 1 1/2 minutes until golden and crisp; do not overcook or they become rubbery. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if desired. Repeat with remaining calamari.
Season
Immediately after frying, sprinkle calamari with a small pinch of salt and toss gently. Transfer to a serving platter and grate 1/4 cup Parmesan cheese evenly over the top. Squeeze half a lemon over the calamari or serve wedges alongside.
Cocktail Sauce
While the calamari soaks or fries, whisk together 1/2 cup ketchup, 2 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1 tsp hot sauce (if using), and 1/8 tsp salt in a small bowl. Taste and adjust horseradish and hot sauce to reach desired heat. Chill until ready to serve.