Calamari Strips Recipe

Prepare dry mix

In a large bowl whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, salt, black pepper, paprika, and garlic powder until evenly combined.

Make batter

If using the egg: beat the egg lightly in a small bowl. Add the cold sparkling water (or club soda) to the beaten egg and stir gently. If not using an egg: use 1 cup cold sparkling water. Gradually pour the cold liquid into the dry mix while whisking until just combined. The batter should be smooth and slightly thick but still pourable — similar to heavy cream. Do not overmix; a few small lumps are fine. Keep batter chilled in the refrigerator while you prepare the calamari.

Rinse cleaned calamari under cold water and pat thoroughly dry with paper towels. Excess moisture will cause oil splatter and dilute the batter. Cut tubes crosswise into 1/2" wide strips and set tentacles aside (they can be battered the same way). Place calamari in a bowl, squeeze the juice of half a lemon over them, sprinkle the 1/2 tsp salt, toss, and let sit for 5 minutes, then pat dry again.

If you want a very light extra coating for crunch: lightly dust the calamari pieces with 2–3 tablespoons of additional all-purpose flour (from the batter ingredients) and shake off excess before dipping in the batter. This helps the batter adhere.

Heat the oil in a deep heavy-bottomed pot or a deep fryer to 350°F (175°C). Use enough oil so calamari can float and cook without crowding (about 2–3 inches deep). If you don't have a thermometer, test by dropping a small pinch of batter into the oil: it should sizzle and rise to the surface immediately and start turning golden.

Working in small batches (4–6 pieces at a time depending on pot size), dip each calamari strip and tentacle into the chilled batter, allowing excess to drip off for 1–2 seconds, then carefully lower into the hot oil. Fry until golden brown and crisp, about 1.5 to 2.5 minutes depending on piece size. Avoid overcooking — calamari becomes rubbery if cooked too long. Maintain oil temperature between 325–350°F (160–175°C); if it drops, the coating will absorb oil and become greasy.

Using a slotted spoon or spider, remove fried calamari to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Immediately season lightly with a pinch of salt while hot. Continue with remaining calamari, allowing oil to return to temperature between batches.

If you prefer extra crispiness, once all batches are cooked, return all drained calamari to the hot oil for a quick 15–20 second re-fry at 375°F (190°C), then drain and season again.

While the calamari fries, make the dipping sauce by stirring together the mayonnaise, lemon juice, minced garlic, hot sauce, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or lemon to preference. Chill until ready to serve.

Transfer fried calamari to a serving platter, sprinkle with chopped parsley, and serve with lemon wedges and the dipping sauce on the side. Serve immediately for best texture.