Crispy Calamari Recipe

If using whole squid, rinse and pat dry. Trim head, remove beak and cartilage, then slice bodies into 1/2" rings. Keep tentacles whole or halved if large. Pat rings and tentacles thoroughly dry with paper towels — removing surface moisture is essential for crispiness.

Place calamari in a bowl, squeeze the juice of half the fresh lemon over them, then season with 1 tsp salt and 1 tsp black pepper. Toss to coat and let sit 5–10 minutes, then pat dry again.

In a shallow bowl or rimmed plate combine all-purpose flour, cornstarch, breadcrumbs (if using), paprika, garlic powder, onion powder, cayenne, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk to evenly distribute spices.

In a separate shallow bowl whisk together the egg and milk (or buttermilk) until smooth.

Arrange a wire rack over a baking sheet for finished pieces, or line a baking sheet with paper towels for holding. This lets oil drain and keeps calamari crisp.

Working in small batches (to avoid overcrowding), dredge each piece of calamari first in the dry flour mixture, shaking off excess, then dip into the egg-milk mixture, letting excess drip back into the bowl, and finally return to the flour mixture for a second, even coating. Press gently to help the breading adhere. Place coated pieces on the wire rack or baking sheet in a single layer.

Let coated calamari rest for 5–7 minutes at room temperature — this helps the coating set and reduces loss during frying.

Pour vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle and float steadily without browning instantly.

Fry calamari in small batches (about 6–8 rings per batch depending on pan size) to avoid dropping the oil temperature. Cook until golden brown and crisp, about 1.5–2 minutes total. Turn pieces once with a slotted spoon or spider. Tentacles may take an extra 15–30 seconds if thicker.

Use a slotted spoon to transfer fried calamari to the wire rack or paper towel-lined sheet to drain. Immediately season lightly with a pinch of salt while still hot.

Repeat frying with remaining batches, allowing oil to return to 350°F between batches. If oil begins to smoke or darken excessively, reduce heat slightly.

Once all calamari is fried, sprinkle chopped fresh parsley over the pieces and arrange on a serving platter. Cut the remaining lemon into wedges and serve alongside.

Serve immediately with lemon wedges and the optional dipping sauce.

Garlic Lemon Mayo

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp hot sauce, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and refrigerate until serving. Adjust lemon or hot sauce to taste.