Fried Calamari Recipe

Prepare squid

Clean the squid if not already cleaned: separate tubes and tentacles, remove quill and innards, peel the skin if desired. Pat tubes and tentacles dry with paper towels. Slice the tubes into 1/2-inch rings and leave tentacles whole or halved if large.

Marinate

In a bowl, combine buttermilk, lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper. Add the squid, stirring to coat. Cover and refrigerate for 20–30 minutes (but no longer than 1 hour) to tenderize and help coating adhere.

Mix dry coating

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp sweet paprika, 1/4 tsp garlic powder, and 1/8 tsp cayenne. Make sure there are no lumps.

Dredge

Remove the squid from the buttermilk, allowing excess to drip off (do not rinse). One small batch at a time to avoid overcrowding, toss squid rings and tentacles in the flour mixture until evenly coated, pressing gently so the coating adheres. Shake off excess flour and transfer to a wire rack while heating oil.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of coating — it should sizzle immediately and float.

Fry in batches

Working in small batches (about 4–6 oz per batch depending on pot size), gently lower coated calamari into the hot oil using a slotted spoon or spider. Fry 1 to 1 1/2 minutes, turning once, until golden brown — do not overcook or calamari will become rubbery. Keep batches separate to maintain oil temperature.

Drain and season

Using a slotted spoon, transfer fried calamari to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain. Immediately sprinkle with chopped parsley and a little finishing salt to taste. Repeat with remaining squid, adjusting heat as needed to maintain 350°F (175°C).

Serve

Arrange fried calamari on a warmed platter with lemon wedges. Serve immediately with the optional dipping sauce or your choice of marinara/aioli.

While the oil is heating or the calamari is marinating, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp hot sauce, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Whisk until smooth, taste and adjust seasoning. Chill until ready to serve.