Calamari Recipe
Calamari steak, panko-breaded and fried until golden. Served with our homemade tarter sauce on the side.
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Ingredients
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Calamari
Tartar Sauce
Method
Calamari
Prepare calamari
If using full steaks, slice each calamari steak into 1/2-inch strips across the grain so pieces are uniform. Pat pieces thoroughly dry with paper towels — dryness ensures a crisp crust.
Set up breading station
Place the 3 tablespoons flour in a shallow dish and season with 1/2 teaspoon of the salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. In a second shallow bowl whisk the 2 eggs with 2 tablespoons milk until combined. In a third shallow bowl combine the 1.5 cups panko and 2 tablespoons cornmeal (if using) and season with the remaining 1/2 teaspoon garlic powder, remaining 1/4 teaspoon black pepper and a pinch of salt; mix well.
Dredge and bread
Working in batches to avoid overcrowding, dredge calamari strips first in the seasoned flour and shake off excess, then dip into the egg wash letting excess drip off, then press firmly into the panko mixture to coat all sides. Place coated pieces on a baking sheet in a single layer and let rest 5 minutes to help the coating adhere.
Fry calamari
Fry calamari in small batches (do not crowd) 1 to 1 1/2 minutes per side — total 2–3 minutes — until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Sprinkle immediately with the remaining 1/2 teaspoon kosher salt while still hot.
Finish and serve
Allow fried calamari to rest 1 minute, then plate with lemon wedges. Serve hot with tartar sauce on the side.
Tartar Sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 tablespoon finely minced shallot, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried), 1 teaspoon Dijon mustard, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.