Calamari Recipe

Prepare and clean squid

If not pre-cleaned, rinse squid under cold water. Remove head, beak, quill (transparent backbone) and innards from tube. Pull off skin if desired for a paler presentation. Separate tentacles from heads; cut tentacles just below the eyes to remove the beak. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole or halved if large.

Set up dredging stations

In a shallow bowl or pie plate whisk eggs with milk (or buttermilk) until combined. In a separate wide bowl combine flour, cornstarch, semolina (if using), 1 tsp salt, 1/4 tsp black pepper, garlic powder and paprika. Reserve a small plate for drained fried calamari.

Coat the calamari

Working in batches to avoid crowding, dip a handful of squid rings and tentacles into the egg-milk mixture, letting excess drip off, then toss into the flour mixture until well coated. Shake off excess flour and set on a tray. Repeat until all squid is coated. Season lightly with remaining 1/2 tsp salt and a pinch of pepper if desired.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 3–4 cups for a medium pot). Heat oil over medium-high heat to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and rise quickly but not burn.

Fry squid

Fry the calamari in small batches (do not overcrowd) for 1.25–2 minutes per batch, until golden brown and crisp. Stir gently with a slotted spoon or spider to keep pieces from sticking. Remove to the reserved plate lined with paper towels to drain. Fry remaining batches, letting the oil return to temperature between batches.

Finish and serve

While still hot, sprinkle the fried calamari with chopped parsley and squeeze fresh lemon juice over the top. Taste and adjust seasoning with a little extra salt or lemon if desired. Serve immediately to preserve crispness.

Whisk together mayonnaise, minced garlic, lemon juice, hot sauce, salt and pepper in a small bowl until smooth. Chill briefly (10–15 minutes) to let flavors meld. Serve alongside the hot calamari.