Yuzu Calamari Recipe

Prep squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole or halved if large. Place squid in a bowl and pour buttermilk over it; toss to coat and let sit 15–20 minutes in the refrigerator (this tenderizes and helps coating adhere).

Heat oil

In a heavy-bottomed pot or deep fryer, add enough neutral oil to reach about 2–3 inches deep (approx. 3–4 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and floats, oil is ready.

Make coating

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, semolina or panko (if using), salt, black pepper, smoked paprika, and garlic powder until evenly combined.

Dredge and fry

Remove squid from buttermilk, letting excess drip off. Working in small batches (do not overcrowd), dredge squid pieces in the flour mixture, pressing lightly so it adheres. Shake off excess. Fry batches for 1.5–2.5 minutes until golden and crisp. Use a slotted spoon to transfer fried calamari to a wire rack set over a sheet pan or paper towel-lined plate. Immediately season lightly with a pinch of salt while hot. Maintain oil temperature between 325–350°F; adjust heat as needed.

Keep warm

If making ahead, hold fried calamari in a single layer on a wire rack in a 200°F (95°C) oven for up to 10–15 minutes to keep crisp. Serve immediately for best texture.

In a small bowl, whisk together mayonnaise, yuzu juice, yuzu zest, grated garlic, salt, and sugar until smooth. Taste and adjust acidity or salt. If the aioli is too thick, whisk in up to 1 teaspoon neutral oil or a few drops of water to reach a spoonable consistency. Stir in sriracha or hot sauce if using for a touch of heat. Chill until ready to serve. Makes about 1/2 cup.

Combine thinly sliced cucumber and jalapeño in a bowl. Add rice vinegar, sesame oil, sugar, and salt. Toss to coat and let sit 5–10 minutes to mellow and pickle slightly. Sprinkle with toasted sesame seeds just before serving.

Place a portion of crispy calamari on a serving plate or shallow bowl. Add a small mound of jalapeño-cucumber salad to the side or on top. Spoon 1–2 tablespoons of yuzu aioli over the calamari or serve it in a dipping ramekin. Garnish with microgreens or sliced scallions and extra yuzu/lemon wedges. Finish with a light dusting of yuzu zest for fragrance if available.

Serve immediately while the calamari is hot and crisp. Recommend 3–4 pieces of calamari per appetizer portion (adjust per appetite).