Crispy Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Transfer to a bowl, squeeze the juice of half the lemon over the squid, season lightly with 1/2 tsp fine sea salt, toss, then set aside in the refrigerator while you prepare the batter (10–15 minutes).

Make aioli

In a small bowl combine 1/2 cup mayonnaise, grated garlic clove, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth, taste and adjust lemon or salt. Cover and refrigerate until serving.

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup semolina (if using), 1/2 tsp baking powder, 1 tsp fine sea salt, 1/2 tsp black pepper and 1/2 tsp paprika until evenly combined.

If using the egg: beat the egg lightly in a separate small bowl. Slowly whisk the egg and 1 cup cold sparkling water into the dry mix until just combined. If not using egg: whisk 1 cup cold sparkling water into the dry mix until a loose batter forms. The batter should be thin enough to coat but still slightly airy—adjust with a tablespoon more sparkling water if necessary. Keep batter cold by setting bowl over another bowl filled with ice or placing in fridge until ready to fry.

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 3–4 cups depending on your vessel). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

While oil heats, set a wire rack over a sheet pan or prepare a plate lined with several layers of paper towels. Place the chilled batter and the seasoned squid within easy reach.

Working in small batches (do not overcrowd), pat squid rings briefly to remove any excess moisture. Transfer 6–8 rings at a time into the batter, toss gently to coat, then let excess drip off for 5–10 seconds. Carefully lower battered rings into hot oil using a slotted spoon or spider.

Fry each batch for 1.5–2.5 minutes, until the coating is golden and crisp and the squid is opaque. Tentacles may take slightly longer (about 2–3 minutes). Monitor oil temperature and adjust heat to keep it near 350°F.

Using a slotted spoon, transfer cooked calamari to the wire rack or paper-towel-lined plate to drain. Immediately sprinkle with flaky salt and a little chopped parsley. Repeat with remaining squid.

Arrange calamari on a warmed serving platter. Add lemon wedges. Serve hot alongside the lemon-garlic aioli. For best texture, serve immediately so the coating stays crispy.