Pretzel Crusted Fried Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Place squid in a bowl and toss with the juice of half the lemon, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Let sit 10 minutes at room temperature while you prepare the coatings.

Make pretzel crumb

Place the roughly chopped soft pretzels in a food processor. Pulse until you have a mixture of coarse crumbs and some finer bits (about 1 to 2 cups of crumbs). Transfer to a bowl and stir in the panko breadcrumbs until evenly combined.

Combine dry mix

In a shallow wide bowl or tray, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, and fine sea salt. Mix thoroughly to ensure even seasoning.

Prepare wet coating

In another shallow bowl, whisk the eggs with the buttermilk and Dijon mustard until smooth and slightly frothy.

Set up a breading station: flour mixture (first), wet egg-buttermilk (second), and pretzel-panko crumbs (third). Working in small batches to avoid overcrowding, dredge the squid rings first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, allowing excess to drip off, and finally press into the pretzel-panko mixture, coating completely. For an extra-thick crust, repeat the egg and pretzel crumb step once more. Place breaded calamari on a wire rack set over a baking sheet and chill in the refrigerator for 10–15 minutes to help the coating adhere.

Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil: it should sizzle immediately and brown in about 45–60 seconds. Do not overcrowd the fryer; fry in small batches (about 6–8 rings per batch) so oil temperature stays consistent.

Carefully lower a single layer of breaded calamari into the hot oil and fry until golden brown and crisp, about 1.5–2 minutes per side (total 3–4 minutes). Turn pieces as needed with a spider or tongs so they cook evenly. Remove with a slotted spoon and transfer to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle lightly with coarse sea salt while still hot. Repeat with remaining calamari, allowing oil to return to temperature between batches.

If making larger volumes, keep cooked calamari warm in a 200°F (95°C) oven on a wire rack for up to 15 minutes; don't hold longer, as texture will degrade.

Make mustard aioli

In a small bowl stir together the mayonnaise, grainy mustard, hot sauce (if using), and 1 tablespoon of finely chopped parsley. Season with 1/4 tsp coarse sea salt and a squeeze of the remaining lemon to taste. Adjust hot sauce and lemon to preference.

To serve: arrange the pretzel-crusted calamari on a platter, garnish with remaining chopped parsley and lemon wedges. Serve immediately with the mustard aioli on the side.