Calamari Recipe

If your squid is whole, pat it dry with paper towels. Remove head, innards, and clear quill if not already removed. Separate tentacles from tubes; slice tubes crosswise into 1/2-inch rings. Keep tentacles whole or halved if large. Thoroughly dry the rings and tentacles — moisture prevents a crisp crust.

Lightly season the squid with 1/2 tsp of the salt and a pinch of black pepper; set aside while preparing coating. This assures the interior is seasoned without making the coating soggy.

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), remaining 1.5 tsp salt, 3/4 tsp black pepper, paprika, and garlic powder until evenly combined.

Place the beaten egg whites (or milk) in a separate shallow bowl. Have a wire rack or plate lined with paper towels ready for draining the fried calamari. This three-station setup (wet, dry, rest) speeds the process and keeps coating consistent.

Heat oil

Pour about 1 to 1 1/4 cups of oil into a deep skillet or sauté pan so it reaches about 1 to 1.5 inches up the side. Heat over medium-high until the oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and brown in ~30 seconds.

Working in small batches (do not overcrowd), dip a few rings/tentacles into the wet bowl, letting excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so the flour adheres. Shake off any excess flour before adding to the oil.

Carefully add the coated calamari to the hot oil in a single layer. Fry for 1 to 1 1/2 minutes, stirring/tossing gently with a slotted spoon so pieces cook evenly. Calamari cooks quickly — aim for a golden-brown crust but avoid overcooking to prevent toughness.

Use a slotted spoon to transfer fried calamari to the wire rack or paper towel–lined plate. Lightly sprinkle with a pinch of salt while still hot. Repeat with remaining calamari, allowing oil temperature to recover to 350–360°F between batches.

While frying (or in advance), combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, lemon zest, olive oil, salt, pepper, and hot sauce (if using) in a small bowl. Whisk until smooth and taste; adjust salt, lemon, or hot sauce to preference. Chill until ready to serve.

Transfer the fried calamari to a serving platter. Sprinkle with chopped fresh parsley and an extra squeeze of lemon if desired. Serve immediately while hot and crisp with lemon wedges and the lemon-garlic aioli on the side.

If making ahead: keep fried calamari warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes. Re-crisp briefly in a 400°F (200°C) oven for 3–4 minutes if needed, but best served fresh.