Calamari Recipe

Prepare the squid

If whole squid is purchased, rinse under cold water, remove the head, innards, and transparent quill. Peel off the purple skin if desired. Separate the tentacles from the mantle (tube). Rinse both parts and pat very dry with paper towels. Slice the tubes into 1/2-inch rings and leave tentacles whole.

Set up dredge and batter

In a shallow bowl combine the all-purpose flour, cornstarch, sea salt, black pepper, smoked paprika, and garlic powder. In a second bowl whisk the eggs with the milk (or buttermilk) until smooth.

Coat the squid

Working in batches, toss the squid rings and tentacles into the egg mixture to moisten thoroughly, then transfer to the flour mixture and toss to coat evenly. Shake off excess flour and place on a wire rack for 5 minutes to help the coating adhere.

Heat the oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge pieces). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Fry the calamari

Fry the squid in small batches (about 6–8 pieces at a time) so the oil temperature remains steady. Fry until golden and crisp, about 1.5–2 minutes per batch. Do not overcook — calamari becomes rubbery if left too long. Use a slotted spoon to transfer to a paper towel–lined tray to drain.

Season and serve

While still hot, sprinkle an additional pinch of salt over the calamari and give a light squeeze of lemon. Serve immediately with lemon wedges and the optional dipping sauce.

In a small bowl combine mayonnaise, Greek yogurt (or sour cream), minced garlic, lemon juice, hot sauce, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.