Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Drying thoroughly helps the coating adhere and keeps oil from spattering.

Soak

Place the dried squid in a bowl and pour buttermilk over it. Crack the egg into the bowl and whisk lightly to combine. Let sit 15 minutes at room temperature to tenderize and help the coating stick.

Make coating

In a shallow bowl or rimmed plate, whisk together all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, and paprika until evenly combined.

Heat oil

In a deep heavy skillet or Dutch oven, pour in about 3 to 4 cups vegetable oil to reach roughly 2 inches deep. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Dredge

Working in small batches, remove a portion of squid from the buttermilk mixture allowing excess to drip off. Dredge pieces thoroughly in the flour mixture, pressing lightly so the coating adheres. Shake off excess.

Fry

Carefully lower a single layer of coated calamari into the hot oil; do not overcrowd. Fry 1.5 to 2.5 minutes per batch, turning if necessary, until golden brown and crisp. Tentacles may cook slightly faster. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan or to paper towels to drain.

Keep warm

If making multiple batches, keep cooked calamari warm in a low oven (about 200°F / 95°C) on a wire rack while you finish frying remaining batches to maintain crispness.

Season and serve

Immediately after frying, sprinkle calamari lightly with additional kosher salt to taste and serve hot with lemon wedges, house tartar, and cocktail sauces.

Combine mayonnaise, finely diced dill pickle, chopped capers, minced shallot, and chopped parsley in a small bowl. Add lemon juice, Dijon mustard, salt, and black pepper; stir until smooth and well combined. Taste and adjust seasoning (more lemon for brightness, more pickle or capers for tang). Chill at least 15 minutes to let flavors marry before serving.

Whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), smoked paprika, and salt in a small bowl. Taste and adjust horseradish or hot sauce for desired heat. Chill until service.