Fried Calamari Recipe

Pat calamari rings dry with paper towels. Place in a bowl and toss with 1 tsp salt, 1 tsp black pepper, 2 tbsp lime juice and minced garlic. Let sit 10 minutes while preparing breading and sauces.

In a shallow wide bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Dredge each marinated calamari ring in the flour mixture, pressing lightly so the flour adheres. Shake off excess and set on a tray; work in batches so breading stays dry.

Pour 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mix — it should sizzle and brown within ~30 seconds.

Fry the calamari in small batches (about 6–8 rings at a time) for 1 to 1 1/2 minutes until golden and crisp. Avoid overcrowding the pot to keep oil temperature steady.

Use a slotted spoon to transfer fried calamari to a paper towel–lined tray to drain. Lightly season with a pinch of salt immediately after frying. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

In a small bowl, combine 1/2 cup mayonnaise, 1 chopped adobo chipotle pepper, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey and 1/4 tsp salt. Stir until smooth. Adjust heat by adding more adobo sauce or an additional pepper if desired. Chill until serving.

In a blender or bowl, mash 1/2 ripe avocado with 1/4 cup sour cream (or Greek yogurt), 1 tsp lime juice and 1/4 tsp salt. Add 1 tbsp cold water as needed to reach a smooth, pourable consistency. Chill briefly.

Thinly slice 1 fresno and 1 serrano pepper crosswise. For milder heat remove seeds and membranes before slicing. Toss slices with a pinch of salt and set aside.

To serve, arrange fried calamari on a platter, drizzle or dollop chipotle mayo and avocado créme alongside or over the calamari as desired. Scatter sliced fresno and serrano peppers and chopped cilantro over the top. Serve immediately with lime wedges for squeezing.