Calamari Recipe

Prepare the squid

Clean the squid if not pre-cleaned: remove head, innards, clear quill and skin. Separate tentacles from tubes. Slice tubes into 1/2-inch rings and keep tentacles whole. Pat all pieces very dry with paper towels — moisture prevents a crisp crust.

Season flour

In a shallow bowl or plate, combine the all-purpose flour, 1 tsp fine sea salt and 1/2 tsp black pepper. Mix to distribute seasoning evenly.

Prepare egg wash

In another shallow bowl whisk together the eggs and 2 tablespoons milk until smooth. This helps the panko adhere.

Prepare panko

In a third shallow bowl combine the panko breadcrumbs with the grated Parmesan (if using). Lightly break up any large panko clusters so the crumbs are even.

Dredge squid

Working in batches (do not overcrowd), dredge the squid rings and tentacles first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko so pieces are evenly coated. Place coated pieces on a wire rack set over a sheet tray while you finish coating the rest.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1-1/4 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a few panko crumbs — they should sizzle and brown slowly.

Fry squid

Fry the coated squid in small batches (about 6–8 pieces depending on size) so the oil temperature recovers quickly. Cook 1 to 1-1/2 minutes per side until golden brown and crisp. Tentacles may cook a touch faster. Do not overcook — total cook time should be about 2 to 3 minutes per batch. Use a slotted spoon or spider to remove to a wire rack or paper towel-lined tray to drain. Season immediately with a light pinch of salt.

Keep warm and serve

If making multiple batches, keep cooked calamari warm in a 200°F (95°C) oven on a wire rack until ready to serve. Serve hot with lemon wedges alongside the tartare sauce.

Make the tartare: In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream, 2 tablespoons finely minced dill pickles, 1 tablespoon finely chopped capers, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped fresh dill or parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Stir until smooth and adjust seasoning to taste. Chill until ready to serve to let flavors meld.