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Ingredients
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Calamari
Tartar Sauce
Lemon-Tart Garnish (optional)
Method
Calamari
- 1
Prepare squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. If large, cut rings in half lengthwise to make fry-sized pieces. Keep tentacles whole or halved if large. Drying thoroughly helps the coating adhere and prevents oil spatter.
- 2
Make dredge and wet mix
In a shallow bowl or pie plate, whisk together the all-purpose flour, cornmeal, 1 tsp kosher salt, black pepper, paprika, and garlic powder until evenly combined. In a second bowl, whisk buttermilk with the egg and the remaining 1/2 tsp kosher salt until smooth.
- 3
Coat calamari
Working in batches of about 6–8 pieces to avoid crowding, toss the squid pieces into the buttermilk-egg mixture to coat, then let excess drip off for 10–15 seconds. Transfer to the flour-cornmeal mixture and press gently so the coating adheres, shaking off any excess. Place coated pieces on a wire rack while you heat the oil.
- 4
Heat oil
Pour vegetable oil into a deep, heavy pot or a deep-fryer to a depth of about 2–3 inches (approximately 4–6 cups depending on vessel). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float immediately.
- 5
Fry calamari
Fry the coated calamari in small batches (about 6–8 pieces) for 1 to 1 1/2 minutes, turning once, until golden and crisp. Avoid overcooking — calamari cooks very quickly. Use a slotted spoon or spider to remove and transfer to a paper towel–lined tray or wire rack set over a sheet pan to drain. Immediately season with a light pinch of salt while hot. Repeat with remaining calamari, allowing oil to return to 350°F between batches.
- 6
Finish
If desired, toss the hot calamari with the lemon zest and extra parsley for a bright finish. Arrange on a platter with lemon wedges.
Tartar Sauce
- 7
Combine mayonnaise, finely chopped dill pickles, chopped capers, minced shallot, lemon juice, chopped parsley, Dijon mustard, salt, and black pepper in a small bowl. Stir until smooth and taste; adjust salt, lemon, or mustard to preference. Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled alongside the hot calamari fries.