Crispy Calamari Recipe

Prep and brine

Rinse cleaned calamari and pat dry with paper towels. Place calamari rings and tentacles in a bowl and pour buttermilk over them. Cover and refrigerate for 20–30 minutes to tenderize and help coating adhere.

Make dredge

In a shallow bowl or rimmed plate, whisk together all-purpose flour, cornstarch, semolina (if using), kosher salt, black pepper, garlic powder, and paprika until evenly combined.

Heat oil

In a deep, heavy pot or Dutch oven, pour enough vegetable oil to reach about 2–3" depth (approximately 4–6 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge: it should sizzle and rise to the surface.

Dredge calamari

Working in batches (to avoid crowding), remove a handful of calamari from the buttermilk, letting excess drip off. Toss them in the dry dredge to coat fully, shaking off excess flour. Place coated calamari on a wire rack set over a rimmed sheet pan while you finish dredging remaining pieces.

Fry

Fry calamari in small batches (about 6–8 pieces per batch depending on pot size) for 1.5–2 minutes, turning if necessary, until golden brown and crisp. Maintain oil at 350°F; it will drop slightly when you add pieces. If temperature drops too much, let oil recover between batches.

Drain and season

Use a slotted spoon to transfer fried calamari to a wire rack or paper towel–lined sheet. Immediately sprinkle with a pinch of kosher salt. Repeat with remaining batches, keeping cooked calamari warm in a single layer in a 200°F (95°C) oven if desired.

While calamari rests, toss zucchini and summer squash planks with olive oil, sea salt, and black pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill squash 2–3 minutes per side until lightly charred and tender. Transfer to a plate and keep warm. Cut into bite-sized strips if needed for plating.

Warm the house red sauce in a small saucepan over low heat until simmering gently. Keep warm.

Arrange a pool of warmed house red sauce on each serving plate (about 2–3 tablespoons). Place a handful of grilled zucchini and squash next to the sauce. Pile the crispy calamari on top or beside the vegetables.

Scatter sliced scallions and pickled cherry peppers over the calamari. Lightly grate fresh lemon zest and sprinkle over the dish. Drizzle balsamic glaze in a thin zigzag over the plate (about 1 teaspoon per plate) and finish with grated Parmesan and chopped parsley, if using. Serve with lemon wedges on the side.

Serve immediately so the calamari retains its crispness. Provide extra house red sauce and lemon wedges for dipping.