Calamari Fritti Recipe

Prepare squid

If not already cleaned, remove heads, innards, quill, and skin; reserve tentacles if desired. Rinse tubes and tentacles under cold water and pat completely dry with paper towels. Slice tubes into 1/2-inch rings. Place rings and tentacles in a bowl, season lightly with 1/2 tsp salt and 1/4 tsp pepper, then refrigerate while you prepare batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tbsp cornstarch, 2 tsp semolina (if using), and 1 tsp baking powder. Add 1 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder (optional). Add 1 cup very cold sparkling water a little at a time and whisk until a smooth, slightly thick batter forms — it should cling to the back of a spoon but still be pourable. For extra cold batter, set the bowl in an ice bath or add 3–4 ice cubes to the batter briefly, removing them before dredging if they melt a lot.

Heat oil

Pour about 3–4 inches of oil into a deep pot or heavy-bottomed pan (you should have roughly 6 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small blob of batter — it should sizzle and rise steadily without browning immediately.

Dredge and fry

Working in small batches (do not overcrowd), dust the squid rings and tentacles with a light coating of additional flour (about 1–2 tbs from the reserved flour). Shake off excess. Dip each piece into the batter, allowing excess to drip back into the bowl, then gently lower into the hot oil. Fry 2–3 minutes per batch or until a light golden crisp forms and the squid is cooked through (do not overcook or it becomes rubbery). Stir gently to prevent sticking. Use a slotted spoon to transfer fried calamari to a wire rack or paper towel–lined tray to drain.

Finish

While still hot, sprinkle fried calamari with 1/4 tsp coarse sea salt and chopped parsley. Give a final grind of black pepper and serve immediately with lemon wedges and the tartar sauce.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tsp finely minced shallot or red onion, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard and 1 tbsp chopped parsley. Stir until smooth and season with 1/4 tsp salt and 1/8 tsp black pepper to taste. Chill for at least 15 minutes to let flavors meld before serving.

Transfer calamari to a warmed platter. Serve immediately with chilled tartar sauce in a small bowl, lemon wedges, and extra parsley. Best enjoyed hot and crisp.