Fried Calamari Recipe
Hand cut, buttermilk marinade, flash fried, served with marinara and Dijon dipping sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Dipping Sauces
Method
Preparation of Calamari
- 1
Clean and Cut Calamari
Rinse the fresh calamari under cold water. Remove the tentacles and separate them from the body. Cut the bodies into rings approximately 1/2 inch wide.
- 2
Marinate Calamari
Place the calamari rings and tentacles in a bowl and pour the buttermilk over them. Ensure all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes.
Frying Calamari
- 3
Prepare the Coating
In a separate bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper until well combined.
- 4
Heat Oil
In a deep-fryer or a heavy pot, heat the oil to 375°F (190°C). Use a thermometer to check the temperature for accuracy.
- 5
Coat the Calamari
Remove the calamari from the buttermilk marinade. Allow excess buttermilk to drip off and then dredge each piece in the flour mixture, ensuring an even coating.
- 6
Fry the Calamari
Carefully place the coated calamari in the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pot.
- 7
Drain and Serve
Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil. Keep warm while frying the remaining batches.
Dipping Sauce Preparation
- 8
Prepare Marinara Sauce
Pour the marinara sauce into a serving bowl for dipping.
- 9
Prepare Dijon Dipping Sauce
In a small bowl, mix together Dijon mustard and honey until smooth. Adjust sweetness to taste.