Crispy Calamari Recipe
Marinated in buttermilk, fried crisp, served with lemon garlic aioli
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Ingredients
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Calamari
Lemon Garlic Aioli
Method
Calamari
Prepare and marinate
Slice cleaned squid tubes into 1/2-inch rings and leave tentacles whole. Pat dry with paper towels. In a bowl combine 1 cup buttermilk, 2 tablespoons lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt and 1 teaspoon black pepper. Submerge the squid in the buttermilk mixture, cover and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient for tenderizing; longer adds flavor).
Make dredge
While squid marinates, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 cup fine cornmeal or panko (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper in a shallow bowl or pie plate. Whisk to evenly distribute spices.
Heat oil
Pour about 3 to 4 cups neutral oil into a deep, heavy pot or Dutch oven so it is 2 to 3 inches deep. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of dredge into the oil — it should sizzle and float immediately.
Dredge and fry
Working in small batches (to avoid overcrowding), remove a portion of squid from the buttermilk and let excess drip off. Toss squid in the flour mixture to coat thoroughly, pressing lightly so the coating adheres. Shake off excess. Carefully add a single layer of squid pieces to the hot oil and fry 1 to 1.5 minutes until golden and crisp. Tentacles may take slightly longer but still fry quickly. Use a slotted spoon or spider to remove calamari to a paper-towel-lined tray.
Finish and season
Immediately sprinkle the hot fried calamari with a light pinch of salt. If frying multiple batches, keep cooked calamari on a wire rack in a warm oven (about 200°F/95°C) to stay crisp while you finish remaining batches.
Lemon Garlic Aioli
While the calamari is marinating or frying, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 1 clove finely grated garlic, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning with more lemon or salt if needed. Stir in 1 tablespoon chopped parsley if using. Chill briefly if desired so flavors meld.