Calamari Recipe

Quick-pickle jalapeños

Slice 3 fresh jalapeños into thin rings (remove seeds if you want milder heat). In a small saucepan bring 1/2 cup distilled white vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt to a simmer, stirring to dissolve sugar and salt. Put jalapeño rings into a heatproof jar or bowl, pour the hot brine over them, let cool to room temperature, then refrigerate at least 30 minutes (can be made up to 3 days ahead). Reserve 1 tablespoon of pickled jalapeño for the aioli and the rest for garnish.

Make the aioli

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon chopped pickled jalapeño, 1 tablespoon fresh lime juice, 1 minced garlic clove, 1/2 teaspoon hot sauce, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk until smooth, taste and adjust acid or salt. Chill while you prepare the calamari to let flavors meld.

Prep calamari

Pat 1 lb cleaned squid rings and tentacles very dry with paper towels. Moisture prevents a crisp crust, so press gently until mostly dry.

Heat oil

Pour about 1 liter vegetable oil into a deep, heavy pot or deep fryer so it is at least 3 inches deep but not more than half the pot. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a 1-inch cube of bread should brown in ~45 seconds when oil is ready.

Prepare dredge and egg wash

In a shallow bowl whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder. In another bowl beat 2 eggs with 1/2 cup whole milk until blended.

Coat calamari

Working in batches to avoid overcrowding, dredge dried calamari first in the flour/cornmeal mixture, then dip into the egg wash, then give a final light toss back in the dry mixture to create a double-coated crust. Shake off excess coating.

Fry calamari

Carefully lower a single layer of coated calamari into the 350°F oil using a spider or slotted spoon. Fry in small batches (about 6–8 rings per batch) for 1.5–2 minutes until golden brown and crisp. Do not overcook—squid becomes tough if cooked too long. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Immediately season lightly with a pinch of kosher salt.

Keep warm

If making multiple batches, keep fries warm in a 200°F (95°C) oven on a wire rack while you finish frying remaining batches.

Arrange fried calamari on a platter. Scatter pickled jalapeño rings over the top to add bright heat and acidity. Spoon the creamy jalapeño aioli into a small bowl for dipping, garnish calamari with 2 tablespoons chopped cilantro or parsley and serve with fresh lime wedges for squeezing over the calamari.