Fried Calamari Recipe

Prepare the calamari

Rinse the squid tubes and tentacles under cold water and pat dry thoroughly with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim and set tentacles aside. Drying well will help the coating stick and prevent oil splatter.

Marinate briefly

Place the cut calamari in a bowl and pour the buttermilk over it. Toss to coat and let sit 10 minutes at room temperature (this tenderizes and helps the dry mix adhere).

Heat the oil

Pour the vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test with a small pinch of flour: it should sizzle immediately and brown in ~30 seconds.

Prepare the dry mix

In a shallow bowl or rimmed plate, whisk together all-purpose flour, cornstarch, salt, pepper, smoked paprika, and garlic powder until evenly combined.

Coat and fry in batches

Working in small batches (to avoid crowding), remove a portion of calamari from buttermilk, letting excess drip back into bowl. Dredge pieces in the dry mix, pressing lightly so the flour mixture adheres. Shake off excess and carefully lower into hot oil. Fry 1 to 1 1/2 minutes per batch, stirring gently, until golden brown and crisp. Do not overcook—calamari cooks very quickly.

Drain and keep warm

Using a slotted spoon or spider, transfer fried calamari to a wire rack set over a sheet pan or paper towels to drain. Season immediately with a light pinch of salt. Keep in a warm oven (about 200°F / 95°C) while frying remaining batches.

Make the sauce while calamari rests or fries: in a small saucepan combine the chopped jalapeños, rice vinegar, honey, granulated sugar, water, soy sauce, lime juice, and minced garlic.

Bring mixture to a gentle simmer over medium heat, stirring to dissolve the sugar and honey. Simmer 3 to 4 minutes until jalapeños soften.

Whisk the cornstarch slurry (0.5 tsp cornstarch + 0.5 tsp water) until smooth and pour into the simmering sauce. Cook another 30–60 seconds until the sauce thickens slightly. Taste and adjust sweetness or acidity with additional honey or lime juice if desired. Remove from heat and let cool slightly — sauce will thicken a bit more as it cools.

If you prefer a smooth sauce, transfer to a blender or use an immersion blender and pulse briefly to desired consistency. For a chunkier sauce, leave as-is.

In a small bowl combine mayonnaise, mashed garlic, lemon juice, olive oil, salt, and pepper. Whisk until smooth and emulsified. Taste and adjust seasoning — add more lemon for brightness or more garlic for heat. Refrigerate until ready to serve.

Arrange the fried calamari on a serving platter or individual plates. Sprinkle chopped parsley over the top and place lemon wedges alongside.

Serve immediately with small bowls of sweet jalapeño chili sauce and garlic aïoli for dipping.

Suggested timing: serve within 10 minutes of frying for best crispness.