Calamari Recipe

Clean and cut

If not already prepared, rinse 1 lb calamari under cold water. Remove the head, quill, and innards if present. Peel off the purple skin if desired. Pat dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large.

Check for excess moisture; pat rings and tentacles very dry to help the breading adhere and to prevent oil spatter when frying.

Marinate

In a bowl combine 1 cup milk or buttermilk, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper. Add the dried calamari pieces and toss to coat. Let sit 15–20 minutes at room temperature (or up to 1 hour refrigerated). This tenderizes slightly and seasons the squid.

Mix dredge

In a wide shallow bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup semolina or panko (if using), 1 teaspoon paprika, 1/4 teaspoon cayenne, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Dredge calamari

Working in batches, remove a portion of calamari from the marinade, letting excess drip off, and transfer to the flour mixture. Toss or shake to coat completely, pressing gently so the breading adheres. Shake off excess flour and place coated pieces on a wire rack or plate while heating oil. Repeat until all calamari is coated.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches of headspace. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into oil—if it sizzles and browns in about 30 seconds, it's ready.

Fry in batches

Carefully add a single layer of breaded calamari to the hot oil without overcrowding (3–4 servings per batch depending on pan size). Fry for 60–90 seconds, stirring or turning once, until golden and crisp. Calamari cooks very quickly—overcooking makes it rubbery. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Repeat with remaining calamari and let oil return to temperature between batches.

Finish

While still hot, season the fried calamari lightly with a pinch of salt and a squeeze of lemon if desired.

Arrange calamari on a serving platter. Sprinkle with 2 tablespoons chopped parsley, add lemon wedges, and serve immediately with 1/2 cup aioli or tartar sauce for dipping.