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Mexican Style Calamari Recipe

Name: Loco Mexicanos Mexican Style Calamari Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb fresh or thawed squid rings (calamari); 3 tbs all-purpose flour; 2 tbs cornstarch; 1 tbs fine cornmeal (optional for extra crunch); 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp ground black pepper; 2 unit eggs, lightly beaten; 0.5 cup cold milk or buttermilk; 2 cup vegetable oil (for frying); 2 unit fresh lime wedges (for serving); 2 tbs fresh cilantro (optional, chopped, for garnish); 0.5 cup mayonnaise; 1 tsp chipotle in adobo, minced; 1 tsp adobo sauce (from the chipotle can); 1 tbs fresh lime juice; 0.5 tsp honey or agave (optional, to balance heat); 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Loco Mexicano

Time35m

Serves4

Breaded calamari rings, flash fried and served with chipotle mayonnaise

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Ingredients

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Calamari

1 lb fresh or thawed squid rings (calamari)

3 tbs 00 bread flour

2 tbs Cornstarch

1 tbs fine cornmeal (optional for extra crunch)

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp ground black pepper

2 unit eggs, lightly beaten

1/2 cup cold milk or buttermilk

2 cup vegetable oil (for frying)

2 unit fresh lime wedges (for serving)

2 tbs fresh cilantro (optional, chopped, for garnish)

Chipotle Mayonnaise

1/2 cup Mayonnaise

1 tsp chipotle in adobo, minced

1 tsp adobo sauce (from the chipotle can)

1 tbs Fresh lime juice

1/2 tsp honey or agave (optional, to balance heat)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Calamari

Prep squid

If not pre-sliced, clean and slice squid tubes into 1/2-inch rings. Pat rings very dry with paper towels — moisture prevents crisping.

Make dry mix

In a shallow bowl or rimmed plate, whisk together all-purpose flour, cornstarch, cornmeal (if using), smoked paprika, ground cumin, garlic powder, dried oregano, salt, and black pepper until evenly combined.

Make wet mix

In a separate bowl, whisk the eggs with the cold milk or buttermilk until smooth.

Coat calamari

Working in batches of about 6–8 rings to avoid crowding, dip squid rings into the egg mixture, let excess drip off, then dredge thoroughly in the seasoned dry mix pressing lightly so the coating adheres. Place coated rings on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 to 1.5 inches (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small bit of batter — it should sizzle and brown within 20–30 seconds.

Flash fry

Fry the calamari in small batches so the oil temperature recovers quickly. Fry each batch 45–60 seconds, turning if needed, until coating is golden and crisp. Do not overcook — calamari cooks quickly and becomes rubbery if left too long.

Drain and season

Using a slotted spoon or spider, transfer fried rings to a paper towel-lined tray or wire rack set over a sheet pan. Immediately sprinkle lightly with additional salt to taste.

Serve

Arrange calamari on a platter, garnish with chopped cilantro if using, and serve hot with lime wedges and the chipotle mayonnaise for dipping.

Chipotle Mayonnaise

In a small bowl, combine mayonnaise, minced chipotle, adobo sauce, fresh lime juice, honey (if using), salt, and black pepper. Whisk until smooth and taste; adjust heat or acidity by adding more adobo or lime juice as desired. Chill at least 10 minutes to let flavors meld before serving.