Salt And Pepper Calamari Recipe

1. Prepare the squid

If not pre-cleaned, rinse 1 lb fresh squid under cold water. Pat dry thoroughly with paper towels. Slice the tubes into 1/2-inch rings and keep the tentacles whole or halved if large. Dry again—removing surface moisture is essential for a crisp fry.

2. Make the dry coating

In a shallow bowl or tray combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1/4 tsp white pepper (optional), and 1/2 tsp garlic powder. Whisk together so the mixture is uniform.

3. Heat the oil

Pour about 4 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns in about 30–40 seconds the oil is ready.

4. Coat the calamari

Working in small batches (to avoid overcrowding), toss a portion of the dried calamari rings and tentacles in the dry coating until evenly and lightly coated. Shake off excess flour so coating is thin—too much coating makes the crust heavy.

5. Fry

Carefully lower a single even layer of coated calamari into the hot oil. Fry for 1 to 1 1/2 minutes, turning once if needed, until edges just begin to turn golden and the calamari is opaque. Do not overcook—calamari becomes rubbery if fried too long. Remove with a spider or slotted spoon and transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining calamari, keeping cooked portions warm in a low oven (200°F / 95°C) if desired.

6. Season and serve

While still hot, immediately and lightly sprinkle additional fine sea salt and freshly ground black pepper to taste (this reinforces the salt-and-pepper character). Garnish with chopped parsley if using, and serve with lemon wedges alongside the Lemon & Garlic Mayo for dipping.

7. In a small bowl combine 1/2 cup mayonnaise, 1 finely grated garlic clove, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon finely chopped chives or parsley, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.

8. Whisk until smooth. If the mayo is very thick, whisk in up to 1 teaspoon olive oil or a little water to reach desired dipping consistency. Taste and adjust seasoning—add more lemon juice for brightness or more garlic for punch.

9. Chill for at least 10 minutes to allow flavors to meld, or serve immediately at room temperature alongside the hot calamari.