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Ingredients
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Calamari
Remoulade Sauce
Method
Calamari
- 1
Prep the calamari
If not already cleaned, remove the inner cartilage from tubes, peel skin if desired, and slice tubes into 1/2-inch rings. Pat rings and tentacles very dry with paper towels; moisture prevents crisping.
- 2
Marinate briefly
Place the dried calamari in a bowl and pour the buttermilk over them. Stir to coat, cover, and refrigerate for 20–30 minutes. This tenderizes and helps coating adhere.
- 3
Make the dry mix
While calamari soaks, in a shallow bowl or rimmed plate whisk together the flour, cornstarch, cornmeal, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne. Break up any lumps so the mixture is uniform.
- 4
Heat oil
Pour 4–6 cups vegetable oil into a deep skillet, Dutch oven, or heavy pot to reach about 2–2.5 inches depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a 1/2-inch piece of bread — it should brown in about 40–45 seconds.
- 5
Dredge
Working in small batches (3–4 oz per batch so oil temp stays steady), remove calamari from buttermilk letting excess drip off, then toss into the flour mixture. Press lightly so the coating adheres, then shake off excess.
- 6
Fry
Carefully lower a single even layer of coated calamari into the hot oil without crowding. Fry 1 to 1 1/4 minutes, turning once, until golden brown and crisp. Tentacles may take slightly longer. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan (not paper) to drain. Immediately season lightly with a pinch of salt.
- 7
Repeat
Repeat dredging and frying with remaining calamari, allowing oil to come back to temperature between batches. Keep cooked calamari warm in a low oven (200°F / 95°C) on the rack while finishing other batches for best texture.
- 8
Serve
Serve the calamari hot with lemon wedges and the remoulade sauce on the side for dipping.
Remoulade Sauce
- 9
Combine
In a small bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, prepared horseradish, and (optional) gochujang or harissa until smooth.
- 10
- 11
