Calamari Recipe

Prepare squid

Rinse the cleaned squid under cold water and pat dry with paper towels. Slice the tubes into 1/2-inch rings. If tentacles are large, cut in half so pieces are uniform. Refrigerate while you prepare the batter and oil.

Set up dredging station

In a shallow bowl whisk together the eggs and milk until blended. In a separate wide bowl or tray combine the all-purpose flour, cornstarch, fine sea salt, black pepper, smoked paprika, and garlic powder — mix well to distribute spices.

Coat calamari

Working in batches to avoid overcrowding, toss a portion of squid into the egg wash to coat, letting excess drip off, then dredge thoroughly in the flour mixture, pressing gently so the flour adheres. Shake off excess and place on a tray; repeat until all squid is coated.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (enough to cover most pieces). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and brown in about 30–60 seconds.

Fry calamari

Fry the coated calamari in small batches (4–6 pieces) for 1 to 1½ minutes, or until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep cooked calamari warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

Finish and serve

Once all calamari is fried, arrange on a serving plate with lemon wedges. Sprinkle a small pinch of flaky salt if desired. Serve immediately with the zesty dipping sauce.

Combine mayonnaise, Greek yogurt, lemon juice, lemon zest, hot sauce, Dijon mustard, honey, chopped parsley, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust lemon, salt, or hot sauce to preference.

Chill the sauce for at least 10 minutes to let flavors meld. Spoon into a small bowl and place alongside the hot calamari for dipping.