Fried Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice the tubes crosswise into 1/3-inch rings; leave tentacles whole if small or halve if large. Dry again to remove as much surface moisture as possible.

Combine buttermilk, lemon juice, minced garlic, 1 tsp salt and 1 tsp black pepper in a bowl. Add the squid, press down so pieces are submerged, cover and refrigerate for 15–30 minutes. This tenderizes slightly and flavors the squid and helps the coating adhere.

While the squid marinates, set up the coating: In a shallow wide bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1/4 cup cornstarch, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp crushed red pepper flakes (if using). Mix thoroughly so spices are evenly distributed.

Place a wire rack over a baking sheet for draining finished calamari, and line a separate plate with paper towels for short-term resting.

Pour about 3 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Attach a thermometer and heat the oil to 350°F (175°C). Maintain temperature between 340–360°F while frying for best texture.

Remove squid from the buttermilk in batches, allowing excess to drip off but do not fully shake dry. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. Shake off excess flour and place coated rings/tentacles on a tray in a single layer while oil comes up to temperature. Do not overcrowd.

Fry in small batches (about a handful at a time, depending on pot size) for 1.25–2 minutes, until the coating is golden and crisp. Smaller rings will cook faster. Use a slotted spoon or spider to lift the calamari and drain briefly over the pot, then transfer to the wire rack to finish draining and keep crisp. If needed, return oil to temperature between batches.

Optional double-fry for extra crispness: after the first fry, rest calamari 1–2 minutes, then return to oil at 375°F (190°C) for 20–30 seconds to finish crisping. Drain on the rack.

Immediately after frying all batches, sprinkle the hot calamari with 1/2 tsp fine sea salt and the chopped parsley, tossing gently on the rack so seasoning distributes evenly.

Serve the fried calamari hot with lemon wedges and dipping sauce (about 1/2 cup marinara or aioli). Recommend serving promptly for best texture; if holding briefly, keep in a 200°F (95°C) oven on the wire rack to stay warm and crisp for up to 15–20 minutes.