Fried Calamari Recipe

Prepare the squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim and separate tentacles. Drying well is essential for a crisp crust.

Make dredge and wet mix

In a wide shallow bowl or plate combine the all-purpose flour, cornstarch, semolina (if using), 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika and garlic powder. In a separate bowl whisk together the egg and milk (or buttermilk) until smooth.

Heat oil

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches (approx. 4-6 cups depending on vessel). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Dredge calamari

Working in batches (to avoid crowding), toss squid pieces first in the flour mixture to lightly coat, then dip into the egg-milk mixture, letting excess drip off, then return to the flour mixture for a final coating. Press gently so the crumbs adhere. Shake off excess.

Fry in batches

Carefully add a single layer of coated calamari pieces to the hot oil. Fry for 1.5–2.5 minutes, turning if necessary, until golden brown and crisp. Small pieces cook quickly — do not overcook or calamari becomes rubbery. Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined tray. Sprinkle immediately with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Repeat with remaining squid, letting oil return to temperature between batches.

Finish and serve

If desired, toss the fried calamari with chopped parsley. Arrange on a warmed platter with lemon wedges and the prepared Salsa Ranchera on the side for dipping.

Prepare chiles (if using dried)

If using a dried ancho or guajillo, remove stems and seeds, then rehydrate in hot water for 15 minutes until softened. Drain and reserve about 2 tbsp soaking liquid.

Roast tomatoes and aromatics

Heat a skillet over medium-high heat with the 1 tsp oil. Place whole tomatoes, halved onion, garlic cloves (peeled), and jalapeño/serrano (if using) directly on the hot pan. Roast, turning occasionally, until blackened in spots and softened — about 6–10 minutes. Alternatively you can broil for 6–8 minutes, turning once.

Blend the salsa

Transfer the roasted tomatoes, onion, garlic, roasted chile (or rehydrated chile), cumin, vinegar or lime juice, cilantro, and the reserved chile soaking liquid (if used) to a blender or food processor. Pulse to a slightly chunky or smooth texture per preference. Add salt and pepper and blend briefly to combine. Taste and adjust seasoning—add more salt, a splash more vinegar/lime, or a pinch of sugar if tomatoes are very acidic.

Finish and serve

Pour the salsa into a bowl and let rest at room temperature for 10 minutes to let flavors meld. Serve alongside the fried calamari as a dipping sauce. Store any leftovers refrigerated for up to 3 days.