Crispy Fried Calamari Recipe

Prepare the peppers: Thinly slice peppers into rings or strips and place them in a heatproof jar or bowl.

Make the brine: In a small saucepan combine water, white vinegar, sugar, and kosher salt. Add smashed garlic clove, peppercorns, and oregano if using. Bring to a gentle simmer, stirring until sugar and salt dissolve (about 2–3 minutes).

Pour brine over peppers: Carefully pour the hot brine over the sliced peppers so they are fully submerged. Allow to cool to room temperature, then cover and refrigerate at least 30 minutes (best after 2 hours). Keep refrigerated until ready to serve. Makes about 1 cup.

Combine ingredients: In a small bowl whisk together mayonnaise, sriracha, lemon juice, minced garlic, honey (if using), salt, and black pepper until smooth and well combined.

Adjust seasoning: Taste and adjust heat or acidity—add more sriracha for spice, more lemon for brightness, or a pinch more salt. Refrigerate until ready to serve. Can be made several hours ahead.

Dry the calamari: Pat the cleaned calamari tubes and tentacles very dry with paper towels. Excess moisture prevents crisping.

Set up dredging station

In a shallow bowl whisk eggs with 2 tablespoons cold water or club soda until smooth. In a separate wide bowl combine flour, cornstarch, semolina or panko (if using), kosher salt, black pepper, garlic powder, and paprika; mix well.

Heat the oil: Pour oil into a heavy, deep skillet or medium saucepan to a depth of about 1.5–2 inches (roughly 3–4 cups). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns in ~30 seconds, it's ready.

Dredge the calamari: Working in batches to avoid crowding, toss a portion of calamari pieces in the flour mixture to coat lightly, then dip into the egg wash, letting excess drip off, and return to the flour mixture for a final coating. Shake off excess coating.

Fry: Carefully lower a single layer of coated calamari into the hot oil. Fry in small batches (do not overcrowd) for 1.5–2 minutes or until golden brown and crisp. Tentacles may cook slightly faster—remove when golden. Maintain oil temperature near 325–350°F; adjust heat as needed between batches.

Drain and season: Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle lightly with a pinch of salt while still hot.

Repeat: Continue dredging and frying remaining calamari, letting oil return to temperature between batches. For extra crispness, fry a second time for 15–30 seconds more after initial frying (optional).

Finish and serve: Arrange fried calamari on a platter, garnish with chopped parsley and lemon wedges. Serve hot with sriracha aioli and a small bowl of the house pickled peppers on the side.