Crispy Calamari Recipe

Prepare calamari

If not already done, separate tubes and tentacles. Slice tubes into 1/2-inch rings. Pat all pieces very dry with paper towels; moisture prevents crisping. Place in a single layer on a tray and chill in the refrigerator for 15 minutes to firm up.

Make masa batter

In a large bowl, whisk together masa harina, all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder until evenly combined.

Add liquid

Stir in cold sparkling water and ice a little at a time until batter reaches a thin, pancake-batter consistency that will coat but not drown the calamari (about 1 cup total). Keep batter cold in the fridge while heating oil; the cold batter helps create a crisp crust.

Heat oil

Pour oil into a large heavy pot or deep fryer to a depth of about 2–3 inches. Heat to 365°F (185°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and immediately float, browning in about 45–60 seconds.

Dredge and fry

Working in small batches (do not overcrowd), toss a portion of dried calamari in the masa batter to fully coat, letting excess drip off for 5–8 seconds. Carefully lower into hot oil with a slotted spoon or spider. Fry until golden brown and crisp, about 1 to 1 1/2 minutes per batch. Tentacles may cook slightly faster; remove when golden.

Drain and rest

Transfer fried calamari to a wire rack set over a sheet pan (not directly on paper towels) to keep crisp. Sprinkle immediately and lightly with 1 to 1 1/2 teaspoons of Tajin (reserve remaining for serving). Keep warm in a 200°F (95°C) oven while finishing remaining batches.

While oil is heating or during the first fry batches, make the aioli. In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, smoked paprika, honey, salt, and black pepper. Whisk until smooth and taste; adjust heat by adding more minced chipotle or thin with a teaspoon of water or more lime juice if too thick. Refrigerate until ready to serve.

When all calamari is fried and resting, transfer to a serving platter. Sprinkle remaining 1/2–1 teaspoon Tajin evenly over the top for extra brightness (taste and adjust). Scatter chopped cilantro if using and serve immediately with lime wedges and the chipotle aioli on the side for dipping.

Serve recommendations: Eat hot for best texture. Provide extra lime wedges and extra Tajin at the table for guests to season to taste.