Fried Calamari Recipe

Prepare squid

If whole, rinse 1 lb squid. Separate tubes from tentacles. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Place squid in a bowl and toss with 1 cup buttermilk. Cover and refrigerate for 20–30 minutes (this tenderizes and adds flavor).

Make batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 large egg, 1/2 cup cold sparkling water, 1 tsp salt and 1/2 tsp black pepper until just combined. The batter should be thick but still fluid enough to coat; if too thick add up to 2 tbsp more cold sparkling water. Keep batter chilled in the refrigerator until ready to use.

Combine 1/2 cup flour, 1/4 cup semolina or panko, 1/2 tsp paprika, 1/4 tsp garlic powder and 1/2 tsp salt in a shallow bowl or plate. This dry mix will be used to dredge the buttermilk-coated squid before battering to help the batter adhere and add extra texture.

Make the remoulade while squid chills. In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1.5 tbs Calabrian chili paste, 1 tsp Dijon, 1 tbs fresh lemon juice, 1 tsp chopped capers, 1 tbs minced shallot and 1 tbs chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust: add more chili paste for heat or more lemon for brightness. Chill until serving.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to hold temperature steady; if oil is too cool the calamari will absorb oil and be greasy, too hot and exterior will brown before squid cooks.

Pre-dust squid: remove squid from buttermilk, letting excess drip off. Toss a handful at a time in the dry dust mixture until lightly coated, then shake off excess.

Batter and fry in small batches: dip each dredged piece into the chilled batter, allowing excess to drip off for 5–10 seconds. Gently lower into hot oil (do not overcrowd). Fry rings and tentacles about 1.5–2 minutes until golden and crisp. Work quickly — squid cooks fast. Maintain oil temperature near 350°F by adjusting heat and frying in small batches.

Drain and season: use a slotted spoon to transfer fried calamari to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with a pinch of fine sea salt. Repeat with remaining squid.

Grill lemon: while frying or just before serving, char the cut side of the halved lemon over a hot grill pan or gas burner until lightly blackened, 1–2 minutes. This intensifies citrus flavor.

Plate and garnish: arrange fried calamari on a platter or individual plates. Spoon Calabrian chili remoulade into a small bowl for dipping. Garnish with chopped parsley and grilled lemon halves. Serve immediately so calamari stays crisp.