Calamari Recipe

Prepare the squid

If not pre-cleaned, remove head, innards, quill and skin; separate tentacles from tubes. Pat squid tubes and tentacles very dry with paper towels and slice tubes into 1/2-inch rings.

Place squid rings and tentacles in a bowl. Add 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 2 minced garlic cloves. Toss to coat and let marinate in the refrigerator for 15-20 minutes while you prepare the breading and oil. Do not marinate longer than 30 minutes or acid will make squid tough.

Make the dry mix

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs or panko (if using), 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp black pepper until evenly combined.

Prepare batter (optional light batter)

In a separate bowl combine 1/2 cup cold sparkling water or beer with a few tablespoons of the flour mixture to make a slightly thick, lacy batter. For a fully dry coating, skip this step and dredge directly in the dry mix.

Heat the oil

Pour about 3–4 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, heat oil until a small pinch of the flour mixture sizzles immediately but doesn't burn.

Working in small batches to avoid crowding, remove squid from marinade and let excess drip off. For a dry crust: toss the squid pieces in the dry mix, pressing gently so coating adheres. For a batter finish: dip squid into the light batter, then into the dry mix for extra texture.

Carefully lower a single batch into the hot oil and fry for 1.5–2.5 minutes, turning if needed, until golden brown and crisp. Small rings cook quickly; do not overcook or squid will become rubbery.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet lined with paper towels. Immediately season lightly with a pinch of salt. Keep finished batches in a warm oven set to 200°F (95°C) while you finish remaining batches.

When all batches are cooked, if you prefer extra crispness, give the calamari a second quick fry (30–45 seconds) in oil at 375°F (190°C) and drain again.

While the oil heats, make the lemon aioli by whisking together 1/2 cup mayonnaise, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 minced garlic clove, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust lemon or salt as desired. Chill until ready to serve.

Arrange the hot calamari on a serving platter, sprinkle with 2 tbsp chopped parsley, and serve with lemon wedges and the lemon aioli on the side. Serve immediately while crisp.