Crispy Calamari Barese Recipe

Prepare and cut

If not pre-cleaned, remove head, quill, and innards; separate tentacles from tubes. Rinse briefly under cold water and pat very dry with paper towels. Slice tubes into 1/2-inch rings. Trim tentacles to bite-size pieces if large.

Place cut calamari in a bowl, add 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper and 1 tablespoon lemon juice. Toss to coat and let rest 5 minutes while you prepare the breading. Pat dry again with paper towels just before dredging — excess moisture prevents a crisp crust.

Set up a breading station with three shallow bowls: (1) wet - whisk together 2 eggs and 1/2 cup whole milk until homogeneous; (2) dry - combine 3 tablespoons all-purpose flour, 3 tablespoons semolina (or fine cornmeal), 2 tablespoons fine breadcrumbs (if using), 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano and 1/2 teaspoon coarse black pepper; whisk to mix; (3) a tray or plate lined with paper towels to hold finished breaded calamari.

Working in small batches (to avoid crowding), dredge each piece of calamari first in the dry mix (shake off excess), then dip into the egg-milk mixture, and return to the dry mix for a final coating. Press gently so the dry mix adheres well. Place breaded pieces on the prepared tray in a single layer.

Pour 3 to 4 cups neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 2 inches. 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 the dry mix into oil — it should sizzle and rise immediately without burning.

Fry calamari in single layers (do not overcrowd) for 1 to 1.5 minutes per side, about 2 to 3 minutes total per small batch, until golden brown and crisp. Turn pieces as needed with a slotted spoon or spider. Tentacles may cook slightly faster — monitor closely.

Use a slotted spoon to transfer fried calamari to the paper towel-lined tray to drain. Immediately sprinkle with flaky salt (use the 1/2 teaspoon) and half of the chopped parsley while still hot so salt and parsley adhere. Continue frying remaining batches, allowing oil to return to temperature between batches.

When all batches are done, give the calamari a final toss with remaining parsley and a quick squeeze of fresh lemon wedges to taste.

While frying the last batch, quickly make the sauce: warm 3 teaspoons extra-virgin olive oil in a small skillet over low heat, add 1 finely minced garlic clove and cook 20–30 seconds until fragrant (do not brown). Remove from heat, stir in 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes (if using) and 1/4 teaspoon salt. Drizzle a little over the plated calamari or serve in a small bowl for dipping.