Crispy Steak Calamari Recipe

Prepare proteins

Pat calamari dry with paper towels and cut tubes into 1/2" rings if not already sliced; leave tentacles whole. Slice flank steak thinly across the grain into 1/4" wide strips. Season steak lightly with 1/4 tsp salt and 1/8 tsp pepper.

Make dredge and batter

In a shallow bowl whisk buttermilk with the egg until combined. In a wide plate or bowl, combine flour, cornstarch, cornmeal, remaining salt, remaining black pepper, smoked paprika, and garlic powder; mix well.

Coat proteins

Working in batches, dip calamari rings and tentacles into the buttermilk-egg mixture, letting excess drip off, then press into the flour-cornstarch mixture to fully coat. Place coated pieces on a wire rack. Right before frying, dust the thin steak slices in the same dry mixture so both proteins fry similarly (for steak, press gently so coating adheres).

Heat oil

Pour neutral oil into a large heavy skillet (or Dutch oven) to a depth of about 1–1.5 inches (about 1 cup). Heat over medium-high until it reaches 350°F (175°C) or until a small pinch of the dry mixture sizzles and browns in about 8–10 seconds.

Fry steak and calamari

Fry steak strips first in a single layer for 45–60 seconds per side (they are thin) until golden and just cooked through. Remove with a slotted spoon to a paper towel–lined tray to drain. Fry calamari in batches (do not overcrowd) for 1–1.5 minutes until deep golden and crisp. Remove to paper towels to drain. Maintain oil temperature between 325–350°F; adjust heat as needed.

Finish

If you prefer a glazed finish, briefly toss the hot fried steak and calamari (in a skillet off heat) with 2–3 tablespoons of the apricot glaze until lightly coated — do this sparingly so the crust stays crisp. Transfer to a serving platter, squeeze lemon over, and sprinkle with chopped parsley.

Combine apricot preserves, rice vinegar, soy sauce, grated ginger, red pepper flakes, and water in a small saucepan over medium-low heat. Stir to dissolve preserves and bring to a gentle simmer.

Simmer, stirring occasionally, until the glaze is slightly reduced and thick enough to coat the back of a spoon, about 4–6 minutes. Taste and adjust heat or acidity as needed (add a pinch more red pepper flakes for heat or 1/2 tsp more vinegar for brightness). Remove from heat and keep warm for tossing or drizzling.

In a food processor or blender, combine roasted red pepper, mayonnaise, Dijon mustard, lemon juice, chopped capers, hot sauce (if using), smoked paprika, salt, and black pepper. Pulse until smooth and creamy. Taste and adjust seasoning.

Transfer to a bowl, cover, and chill for at least 15 minutes to let flavors meld. Serve chilled or at room temperature alongside the crispy steak calamari for dipping.