Fried Calamari Recipe

Prepare the squid

If not pre-cleaned, rinse 1 lb squid under cold water. Pat dry with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole. Place squid in a bowl and refrigerate while you prepare coatings.

Make dredge and wet mix

In a shallow bowl or pie plate whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. In a second bowl whisk 3/4 cup buttermilk with 1 large egg until smooth.

Heat oil

In a heavy-bottomed pot or deep fryer, pour 4 cups vegetable oil (or enough to give a 2–3 inch deep frying pool). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—it should sizzle and rise quickly.

Dredge and fry

Working in small batches (to avoid crowding), dip squid rings and tentacles into the buttermilk-egg mixture, letting excess drip off, then toss to coat evenly in the flour-cornstarch mixture. Shake off excess coating. Fry batches 2–3 minutes, turning as needed, until golden and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Maintain oil temperature between 325–350°F (160–175°C); adjust heat as needed.

Finish

When all batches are fried, while still hot, season lightly with a pinch of salt and sprinkle with chopped parsley if using. Serve immediately with lemon wedges, garlic aioli and house red sauce for dipping.

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Stir until smooth. Taste and adjust seasoning or add more lemon for brightness. Chill at least 15 minutes to let flavors meld.

Warm 1 tsp olive oil in a small saucepan over medium heat. Add 1/4 finely minced yellow onion and cook until translucent, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 1 cup crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Stir in 1/2 tsp dried oregano, 1/8 tsp red pepper flakes (optional), 1/4 tsp sugar (optional), 1/4 tsp salt and 1/8 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly and let flavors marry. Taste and adjust salt, sugar or heat.

Remove from heat and let cool slightly before serving alongside fried calamari.