Crispy Calamari Recipe

Make aioli

In a small bowl, whisk together mayonnaise, minced Mama Lil’s peppers, reserved Mama Lil’s liquid (or pickle brine), lemon juice, grated garlic, smoked paprika, salt and pepper until smooth. Taste and adjust for acidity or heat by adding a bit more pickling liquid or minced peppers. Chill in refrigerator while preparing the rest (at least 15 minutes).

Prepare calamari

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2" rings. Leave tentacles whole or halved if very large. Drying thoroughly helps the coating adhere and reduces oil splatter.

Make dry mix

In a shallow wide bowl or rimmed sheet pan, whisk together all-purpose flour, cornstarch, bread crumbs (if using), kosher salt, black pepper, smoked paprika, garlic powder and dried oregano until evenly combined.

Make wet mix

In a medium bowl, whisk the eggs with milk. Add the cold club soda last and gently mix — this gives a light bubbly dredge. Keep this mixture cold by placing the bowl over a larger bowl of ice or chilling briefly in the fridge.

Heat oil

In a heavy-bottomed pot or deep skillet, add neutral frying oil to reach about 2" depth (approximately 1.25–1.5 cups for a 10" skillet). Heat oil over medium-high until a thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 45–60 seconds.

Fry jalapeños

Toss sliced jalapeños lightly in a tablespoon of flour from the dry mix (this helps crisping). Fry jalapeño slices in small batches for 20–30 seconds until blistered and slightly crisp but not deeply browned. Use a slotted spoon to transfer to a paper towel-lined tray and sprinkle immediately with a small pinch of salt. Keep warm in a low oven (about 200°F/95°C) if needed.

Dredge calamari and fry

Working in small batches (to avoid crowding and temperature drop): dredge each piece of calamari first in the dry flour mix, then dip into the cold egg/club soda mixture, then return to the dry mix for a final coating. Gently shake off excess. Carefully lower pieces into the oil and fry for about 1.5–2 minutes until golden and crisp. Tentacles may take slightly longer (2–2.5 minutes). Avoid overcooking; calamari should be tender, not rubbery. Remove with a slotted spoon and transfer to paper towels. Immediately season with a light sprinkle of kosher salt.

Maintain oil temperature

Allow the oil to return to 350°F between batches. If necessary, adjust heat. Continue until all calamari is cooked.

Arrange fried calamari on a platter or individual plates. Scatter the fried jalapeños over and around the calamari. Sprinkle chopped parsley and sliced chives evenly. Serve with lemon wedges and the chilled Mama Lil’s aioli on the side for dipping. Optionally drizzle a teaspoon of reserved Mama Lil’s liquid over the calamari for an extra tangy kick.

Serve immediately while hot and crisp. Leftover calamari will lose crispness and is best reheated briefly in a hot oven (400°F/200°C) for 5–7 minutes.