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Ingredients
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Calamari
Simple Lemon-Garlic Aioli (optional)
Method
Calamari
- 1
Prepare squid
Rinse squid under cold water. Pat dry thoroughly with paper towels. If not pre-cleaned, remove head, innards and quill; reserve tentacles if desired. Slice tubes crosswise into 1/2-inch rings. Trim any tough edges.
- 2
Dry and chill
Spread cut rings and tentacles on a tray lined with paper towels and pat again to remove surface moisture. Place in refrigerator for 15–20 minutes — colder, drier squid yields a crisper crust.
- 3
Make coating
In a shallow bowl or wide dish whisk together all-purpose flour, cornstarch, 1 tsp of the salt, 1/2 tsp black pepper, smoked paprika and garlic powder until evenly combined.
- 4
Make wet mix
In a separate bowl whisk the egg with the cold sparkling water (or beer) and the remaining 1/2 tsp salt until frothy. The cold carbonated liquid lightens the batter and helps crisping.
- 5
Heat oil
Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1.5 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour in — it should sizzle and float immediately.
- 6
Coat calamari
Working in small batches (to avoid overcrowding), dip squid rings and tentacles first into the wet mix, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres. Shake off excess.
- 7
Fry
Carefully lower coated calamari into hot oil in a single layer. Fry for 1 to 1 1/2 minutes, turning if needed, until golden and crisp. Do not overcook; squid becomes rubbery if fried too long. Remove with a slotted spoon or spider and transfer to a paper towel-lined tray to drain. Sprinkle lightly with additional salt while hot.
- 8
Repeat
Repeat coating and frying with remaining squid in batches, allowing oil to return to temperature between batches.
- 9
Simple Lemon-Garlic Aioli (optional)
- 10
Mix aioli
In a small bowl combine mayonnaise, lemon juice, minced garlic, olive oil, salt and pepper. Whisk until smooth. Taste and adjust seasoning with more lemon or salt as desired. Chill briefly if time allows.
- 11
Serve aioli alongside hot calamari for dipping.