Calamari Recipe

Prepare the squid

Rinse the squid under cold water. Pat dry thoroughly with paper towels. If not already cleaned, remove head, innards, quill, and skin; separate tubes from tentacles. Slice tubes crosswise into 1/2-inch rings. Trim tentacles if needed and leave whole. Dry rings and tentacles again—moisture will cause oil splatter and soggy crust.

Make the batter/dredge

In a bowl whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. In a separate small bowl whisk the egg with the cold sparkling water until combined. Add the wet mixture to the dry and stir just until a slightly lumpy batter forms (thicker than pancake batter but light). If you prefer a dry dredge, reserve half of the flour mixture for dredging and only use the batter for half the calamari for variety.

Heat the oil

In a heavy-bottomed pot or deep skillet, pour enough vegetable oil to reach about 2 inches deep (approximately 4 cups for a 10-inch pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and rises steadily, it's ready.

Coat and fry

Working in small batches (to avoid oil temperature drop), dredge a portion of the dried squid rings and tentacles in the batter, allowing excess to drip off, then carefully lower into the hot oil using a slotted spoon or spider. Fry for 1.5 to 2 minutes, until golden and crisp. Do not overcook—squid becomes rubbery quickly. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a pinch of salt and a little chopped parsley. Repeat with remaining squid. Keep cooked batches warm in a 200°F (95°C) oven if needed.

Finish and serve

Arrange the calamari on a platter, garnish with remaining parsley and lemon wedges. Serve immediately while hot and crispy.

In a small bowl combine mayonnaise, lemon juice, minced garlic, olive oil, salt, and pepper. Stir until smooth and taste; adjust lemon or salt to preference. Chill until ready to serve. Serve alongside the calamari for dipping.