Calamari Dinner Recipe

Prep the squid

If squid isn't already prepped, rinse tubes and tentacles under cold water, pat dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole. Drying thoroughly helps the coating stick and prevents oil splatter.

Make dredging station

In a shallow bowl or plate combine flour, cornstarch, cornmeal (if using), kosher salt, black pepper, smoked paprika, and garlic powder. In a second shallow bowl whisk eggs with 1/4 cup milk until smooth.

Coat the calamari

Working in batches to avoid crowding, dip a few squid rings/tentacles into the egg wash, then dredge thoroughly in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack while you heat oil. Repeat until all squid are coated.

Heat oil

Pour about 1"–1.5" of vegetable oil into a heavy skillet or frying pan (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. Maintain temperature between 340–360°F during frying.

Fry the calamari

Fry squid in small batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, turning once, until golden brown and just cooked through. Remove with a slotted spoon to a paper towel-lined tray or wire rack. Lightly season with a pinch of salt immediately.

Keep warm

If frying multiple batches, keep cooked calamari warm in a 200°F (95°C) oven on a baking sheet in a single layer while you finish frying the rest.

While frying or after all calamari is done, melt butter with olive oil in a small skillet over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned. Remove from heat, stir in lemon juice, chopped parsley, salt, and pepper. Spoon a little of this sauce over the fried calamari just before serving or serve on the side for dipping.

Cook the rice

Rinse rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tablespoon butter and 1/4 tsp salt to a boil. Add 1 cup rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Make mashed potatoes (alternative)

If you prefer mashed potatoes, peel (optional) and cut potatoes into even 1–2" chunks. Place in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain well. Mash with 1 tbsp butter, 1/4 cup warm milk, 1/2 tsp salt and 1/4 tsp pepper until smooth and creamy. Adjust seasoning to taste.

Plate: place a serving of rice or mashed potatoes on each plate, top with a portion of fried calamari, spoon lemon-garlic sauce over or alongside, garnish with lemon wedges and extra chopped parsley if desired.