Calamari Recipe

Make the tartare sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp fresh lemon juice, 1 tbsp chopped dill or parsley, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth and taste — adjust lemon, salt or herbs as needed. Chill in the fridge while you prepare the calamari so flavors meld.

Prepare the squid

If not already cleaned, rinse 1 lb squid tubes and tentacles under cold water. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole or halved if large. Drying the squid well is important for a crisp coating.

Make the batter/dredge

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, (optional) 1/4 cup semolina or fine breadcrumbs, 1 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. In a separate small bowl beat 1 large egg (if using) with 1/2 cup cold sparkling water or club soda. Slowly pour the wet mixture into the dry while whisking briefly to form a slightly lumpy batter — do not overmix. For a lighter, tempura-like coating keep batter cold; you can place the batter bowl over a larger bowl of ice while frying.

Heat oil

Pour about 6 cups vegetable oil into a deep, heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise to the surface immediately without browning too fast.

Coat and fry

Working in small batches (to avoid overcrowding), toss the dried squid rings and tentacles briefly in a little extra flour (reserve about 2 tbsp of the flour mixture) to help the batter adhere. Dip each piece into the batter, allowing excess to drip off, and gently lower into the hot oil. Fry until golden and crisp, about 2 to 3 minutes per batch depending on size. Use a slotted spoon or spider to transfer cooked calamari to a wire rack set over a sheet tray or paper towels to drain. Keep cooked batches warm in a 200°F (95°C) oven while you finish frying remaining squid.

Season and serve

Immediately after frying, sprinkle calamari lightly with a pinch of salt and the chopped parsley. Arrange on a platter with lemon wedges. Serve hot with chilled tartare sauce and extra lemon on the side.

Plate the calamari in a single layer, garnish with chopped parsley and lemon wedges. Provide the chilled tartare sauce in a small bowl for dipping.