Crispy Calamari Recipe
Hand-breaded squid, house cocktail sauce, lemon.
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Ingredients
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Calamari Preparation
Breading Mixture
Frying
Cocktail Sauce
Garnish
Method
Calamari Preparation
- 1
Clean the squid thoroughly, removing the head, beak, and ink sac if not already cleaned. Slice the body into 1/2-inch rings.
- 2
Place the squid rings in a bowl and pour over the buttermilk, then season with salt and pepper. Cover and refrigerate for at least 30 minutes to tenderize.
Breading Mixture
- 3
In a shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix well to evenly distribute the seasonings.
Frying
- 4
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C).
- 5
Remove the squid from the buttermilk, shaking off excess liquid. Dredge the rings in the seasoned flour mixture, making sure each ring is well-coated.
- 6
Fry the squid in batches for 2–3 minutes until golden brown and crispy. Do not overcrowd the fryer.
- 7
Use a slotted spoon to remove the calamari and drain on paper towels. Lightly season with a pinch of salt while still hot.
Cocktail Sauce
- 8
In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Mix until smooth and adjust seasoning to taste.
Garnish and Serve
- 9
Arrange the crispy calamari on a serving platter. Sprinkle with chopped parsley if using.
- 10
Serve immediately with lemon wedges and a side of house-made cocktail sauce.