Calamari Steak Recipe

Prep the calamari

Pat the calamari steaks dry with paper towels. If steaks are thicker than 1/2 inch, slice horizontally to create even 1/2" pieces so they cook quickly and evenly.

Set up breading station

In one shallow bowl combine the flour, cornmeal (if using), kosher salt, black pepper, and garlic powder. In a second shallow bowl whisk the egg with the milk or water until combined.

Bread the steaks

Working one at a time, dredge each calamari steak first in the seasoned flour mixture, shaking off excess, then dip into the beaten egg, letting excess drip off, and lightly press back into the flour for a thin, even coating. Place breaded steaks on a plate and let rest 5 minutes to adhere.

Pan-fry

Heat a large skillet over medium-high heat. Add the neutral oil and warm until shimmering but not smoking (about 1–2 minutes). Add calamari steaks in a single layer (do not overcrowd; cook in batches if necessary). Fry 1.5–2 minutes per side until golden-brown and just firm to the touch. Transfer to a paper-towel-lined plate and tent loosely with foil to keep warm. Wipe the pan lightly if there is excessive burnt residue before proceeding to the sauce step.

Make the sauce

In the same skillet over medium heat add the olive oil and 1 tablespoon of the butter. When butter melts, add the minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add the drained capers and cook 30 seconds.

Finish with lemon and butter

Reduce heat to low. Add the remaining butter, stirring until it melts and the sauce emulsifies. Remove from heat and stir in the lemon juice, lemon zest, chopped parsley, salt, and black pepper. Taste and adjust seasoning—add a pinch more salt or lemon if desired.

Combine and rest

Return the fried calamari steaks to the skillet for 30–45 seconds, spooning the lemon butter and capers over them to coat and warm through (do not keep over heat or calamari will toughen). Remove immediately to a serving plate.

Arrange calamari steaks on a warmed plate. Spoon any remaining lemon butter and capers over the top. Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.