Fried Calamari Recipe

Clean and dry

If not pre-cleaned, separate tentacles from tubes, remove quill and internal membranes, and remove skin. Slice tubes into 1/2" thick rings. Pat rings and tentacles very dry with paper towels to remove excess moisture.

Place the dried calamari in a bowl, season with 1 tsp kosher salt and 1 tsp black pepper, then pour 1 cup buttermilk over them. Cover and refrigerate for 15–30 minutes. This tenderizes and helps the breading adhere.

In a shallow wide bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1 tsp garlic powder, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp freshly ground black pepper, and 1/2 tsp kosher salt until evenly combined.

Set up a dredging station: one bowl with the seasoned flour mixture, a wire rack for resting the breaded calamari, and a tray to hold finished pieces. Remove calamari from buttermilk, allowing excess to drip off (do not rinse).

Working in batches to avoid crowding, dredge the calamari pieces in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place on the wire rack. Let rest 5 minutes to set the coating.

Pour about 3–4 cups neutral frying oil into a heavy pot or Dutch oven to a depth of 2–3 inches. Heat over medium-high heat until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil— it should sizzle and float up steadily.

Fry the calamari in small batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, stirring gently so pieces don't stick together. They should turn golden and crisp—avoid overcooking, which makes calamari rubbery.

Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined tray to drain. Immediately sprinkle with a little kosher salt to taste while still hot. Repeat with remaining calamari, bringing oil back up to 350°F between batches if needed.

Arrange the fried calamari on a serving plate. Scatter 3/4 cup sliced banana peppers over and around the calamari. Sprinkle chopped parsley (2 tbsp) if using.

Serve with lemon wedges (2 lemons) and 1/2 cup tartar sauce on the side for dipping. Offer extra lemon for squeezing over the calamari and extra banana peppers to taste.

Suggested plating: place tartar sauce in a small bowl, pile calamari beside it, garnish with parsley, and dot banana peppers around. Serve immediately while hot and crispy.