Calamari Recipe

Prepare and marinate

Pat the calamari tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings if not pre-sliced. In a bowl combine lemon juice, olive oil, minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss the calamari with the marinade and let rest 10 minutes at room temperature (no more than 15 minutes) to avoid over-tenderizing the squid.

Mix dry breading

In a shallow wide bowl or rimmed plate whisk together the all-purpose flour, cornstarch, breadcrumbs (if using), paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined. The cornstarch helps create a light, crisp crust.

Prepare wet dredge

In a separate shallow bowl whisk the eggs and milk (or buttermilk) until smooth. The wet dredge helps the dry mix adhere and creates a uniform coating.

Heat the oil

Pour vegetable oil into a deep heavy skillet or pot to a depth of about 1.5–2 inches (about 3 cups). Heat over medium-high until a thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns slowly, oil is ready.

Dredge and fry in batches

Working in small batches (do not overcrowd), remove calamari from the marinade and let excess liquid drip off. Dip pieces first into the egg-milk mixture, letting excess drip, then transfer to the seasoned flour mixture and toss to coat thoroughly. Shake off excess flour. Carefully add coated calamari to the hot oil in a single layer. Fry 1 to 1 1/2 minutes, turning if necessary, until lightly golden and crisp. Avoid frying longer — calamari becomes rubbery when overcooked. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet or paper towels. Repeat with remaining calamari.

Maintain oil temperature

Allow oil to return to 350°F between batches. If the oil gets too hot, reduce heat briefly. If temperature drops too low, the coating will absorb more oil and become greasy.

Season and plate

While still hot, sprinkle the fried calamari with flaky finishing salt or the 1/4 tsp sea salt and the chopped parsley. Arrange on a warmed platter with lemon wedges and the aioli or marinara for dipping.

Serve immediately for best texture. Leftovers can be briefly reheated in a 400°F (200°C) oven on a wire rack for 5–7 minutes to restore crispness, but fresh is best.