Calamari Recipe

Prepare squid

Pat the squid rings and tentacles very dry with paper towels. Excess moisture prevents crisping, so dry thoroughly.

Make dredge

In a shallow bowl or wide plate combine all-purpose flour, cornstarch, optional cornmeal, kosher salt, black pepper, garlic powder, and paprika. Whisk to combine and break up lumps.

Prepare egg wash

In a separate bowl whisk together the eggs and cold water until smooth.

Coat squid

Working in batches to avoid crowding, toss a portion of the squid into the egg wash, then dredge thoroughly in the flour mixture, pressing lightly so the coating adheres. Shake off excess.

Heat oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2 inches (about 3–4 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and brown in about 30 seconds.

Fry calamari

Fry the coated squid in small batches (do not overcrowd) for about 1 to 1 1/2 minutes per batch, until golden and crisp. The squid cooks quickly — overcooking makes it tough. Use a slotted spoon to transfer cooked calamari to a wire rack set over a baking sheet or paper towel-lined plate to drain. Immediately season lightly with a pinch of salt while still hot.

Finish

Repeat until all squid is fried. Keep finished batches warm in a 200°F (95°C) oven on a rack while you finish frying remaining batches, if desired. Sprinkle with chopped parsley before serving and serve with lemon wedges.

In a small bowl combine mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning. Cover and refrigerate until ready to serve (at least 15 minutes for flavors to meld).

In another small bowl mix mayonnaise with wasabi paste, soy sauce, rice vinegar, honey, and salt. Whisk until smooth and taste; add more wasabi for heat or a touch more honey for sweetness. Refrigerate until serving.