Calamari Recipe

Prepare squid

Pat the cleaned squid rings and tentacles very dry with paper towels. Removing surface moisture helps the coating adhere and prevents oil splatter.

Place the squid in a bowl. Add 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 minced garlic clove. Toss to combine and let sit 10 minutes at room temperature (do not marinate longer than 15 minutes or acid will toughen the squid).

While squid rests, combine the coating: in a shallow dish whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal or semolina (optional), 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Make sure mixture is lump-free.

Set a wire rack or plate lined with paper towels nearby for draining fried calamari.

Dredge method: Working in batches to avoid overcrowding, toss a portion of the squid in the flour mixture until evenly coated. Shake off excess flour so the coating is even but not clumpy.

Heat oil: Pour about 3–4 cups neutral oil into a heavy pot or deep pan to a depth of 2–3 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily and brown in about 45–60 seconds.

Fry in batches: Carefully lower a single layer of coated squid into the hot oil using a slotted spoon or spider. Do not overcrowd — fry in 2–3 small batches depending on pan size. Fry until golden and crisp, about 1.5–2.5 minutes per batch (rings will curl and become opaque).

Remove and drain: Use a slotted spoon to transfer fried calamari to the prepared rack or paper towels to drain. Immediately sprinkle with a little additional fine salt to taste while hot.

Finish: Repeat frying remaining squid. If desired, toss all fried calamari with chopped fresh parsley and a squeeze of lemon just before serving.

Serve hot with lemon wedges and the optional dipping sauce on the side.

Make sauce: In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon grated lemon zest, 1/2 minced garlic clove, 1 teaspoon hot sauce, and 1/4 teaspoon salt. Stir until smooth. Taste and adjust seasoning or add a squeeze of lemon juice if you prefer more acidity.

Chill briefly or serve immediately alongside the calamari.