Crispy Calamari Recipe
Fried crispy squid served with fresh lemon and homemade tartar sauce
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Ingredients
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Crispy Calamari
Homemade Tartar Sauce
Finish & Garnish
Method
Homemade Tartar Sauce
Make the sauce
In a small bowl combine 1 cup mayonnaise, 2 tbsp finely chopped dill pickle or 3 tbsp relish, 1 tbsp chopped capers, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tbsp finely chopped parsley, and 1 tsp finely minced shallot. Stir until smooth. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust acidity or salt as needed. Cover and refrigerate while preparing the calamari to allow flavors to meld (minimum 15 minutes).
Crispy Calamari
Prep calamari
Pat the calamari rings and tentacles very dry with paper towels. Removing moisture is essential for a crisp crust. If using frozen calamari, thaw fully in the refrigerator and drain thoroughly, then pat dry.
Season and marinate briefly
Place the dried calamari in a bowl and toss with 3 tbsp buttermilk (or milk + lemon). This helps the coating adhere and gives slight tang. Let sit 5 minutes while you prepare the dredge and heat oil.
Make the dredge
In a shallow bowl or rimmed plate combine 3 tbsp all-purpose flour, 3 tbsp cornstarch, 2 tbsp fine cornmeal (optional), 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp garlic powder and 1 tsp paprika. Whisk to distribute spices evenly.
Heat oil
Pour about 4 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dredge — it should sizzle and float immediately but not burn.
Dredge and fry in batches
Working in small batches (do not overcrowd), drain excess buttermilk from calamari and toss rings/tentacles in the dredge until evenly coated. Shake off excess flour and carefully lower into the hot oil using a slotted spoon or spider. Fry 1 to 1 1/2 minutes per batch until golden and crisp — calamari cooks fast. Overcooking makes it rubbery.
Drain and season
Remove fried calamari to a paper towel–lined tray or a wire rack set over a sheet tray to drain. Immediately sprinkle with a light pinch of kosher salt while hot. Repeat with remaining calamari, keeping finished pieces warm in a single layer in a low (200°F / 95°C) oven if desired.
Serve
Transfer calamari to a serving plate, garnish with chopped fresh parsley and lemon wedges. Serve hot with the chilled tartar sauce and extra lemon on the side.