Fried Calamari Recipe

Prepare and Dry

Pat the cleaned calamari tubes and tentacles dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Drying thoroughly helps the coating crisp and prevents oil splatter.

Marinate briefly

Place the calamari in a bowl and pour the buttermilk over them. Toss to coat and let sit 10 minutes at room temperature — this tenderizes and helps the coating adhere.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 2–3 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of bread browns in about 45–60 seconds.

Dry and dredge

While oil heats, combine flour, cornstarch, salt, pepper, garlic powder and paprika in a wide bowl or shallow dish. Remove calamari from buttermilk in batches, letting excess drip off, then dredge lightly in the flour mixture until well coated. Shake off excess.

Flash-fry

Fry calamari in small batches (do not overcrowd) for 45–60 seconds, turning once, until golden and just cooked through. Overcooking makes calamari rubbery. Use a slotted spoon or spider to transfer to a rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.

Sweat aromatics

While the final batches of calamari fry, heat olive oil and 1 tablespoon butter in a sauté pan over medium heat. Add minced shallot and sauté until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant — do not brown.

Deglaze with wine

Add the dry white wine to the pan and increase heat to medium-high. Scrape any browned bits and reduce the wine until about half remains, roughly 2–3 minutes. This concentrates flavor and cooks off alcohol.

Add peppers and finish butter

Lower heat to medium-low. Stir in the sliced pickled cherry peppers and remaining butter, one tablespoon at a time, swirling to emulsify into a silky sauce. Add lemon juice and lemon zest, then season with salt and black pepper. Taste and adjust acidity or seasoning as needed.

Finish with parsley

Remove pan from heat and stir in the chopped flat-leaf parsley. Keep the sauce warm; if it cools and separates, gently rewarm over very low heat and whisk to recombine.

Place a shallow pool of the warm white wine, cherry pepper and lemon butter sauce on each serving plate.

Pile the hot fried calamari atop the sauce so the bottoms soak slightly. Spoon a bit of extra sauce over the calamari.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately so the calamari remains crisp.