Calamari Recipe

Prep the calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Trim any tough edges. Drying thoroughly helps the coating stick and prevents oil splatter.

Lightly season the calamari with 1 tsp of the sea salt, 1/4 tsp black pepper, garlic powder, and paprika. Squeeze half the lemon over the calamari and toss gently; let rest while you prepare breading (5–10 minutes).

Make dry mix

In a shallow bowl or wide platter, whisk together flour, cornstarch, breadcrumbs (if using), baking powder, onion powder, oregano, and the remaining 1/2 tsp sea salt and 1/4 tsp black pepper until evenly combined.

Prepare wet mix

In a second bowl, whisk the egg with the milk. If using a lighter tempura-style batter, gently fold in the cold sparkling water just before dredging.

Set up a dredge station: calamari, wet mix, and dry mix. For a crisp crust, dredge each piece first in the wet mix (shake off excess) then press into the dry mix. For a simpler coating, skip the wet mix and toss pieces directly in the dry mix until evenly coated.

Heat oil

Pour oil into a deep, heavy-bottomed skillet or pot to a depth of about 1–1.5 inches (enough to shallow-fry) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix—the oil should sizzle and the piece should float-up quickly.

Working in small batches (do not overcrowd), carefully add coated calamari to the hot oil. Fry 1 to 1 1/2 minutes per batch, turning as needed, until golden brown and crisp. Tentacles may cook slightly faster; remove when golden. Overcooking causes rubbery calamari—keep frying time short.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with remaining salt (about 1/2 tsp distributed across the batches), chopped parsley and grated Parmesan if using. Repeat with remaining calamari.

If you prefer oven-finish crisping, keep finished batches warm in a single layer on a baking sheet in a 200°F (95°C) oven until all are done (no longer than 10–12 minutes).

Make sauce

While oil heats, combine mayonnaise, finely chopped dill pickle, chopped capers, lemon juice, Dijon, chopped parsley, salt, and pepper in a small bowl. Taste and adjust seasoning — add more lemon for brightness or a pinch of sugar if too sharp. Chill until ready to serve.

Serve the fried calamari hot with lemon wedges and the dipping sauce on the side.