Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Drying well helps the coating adhere and prevents oil splatter.

Marinate briefly

Place the squid in a bowl and pour the buttermilk over it. Toss to coat and let rest 15 minutes in the refrigerator. This tenderizes and helps the flour stick.

Make coating mix

In a shallow wide bowl or tray, whisk together the all-purpose flour, cornmeal (if using), 1 1/2 tsp of the salt (reserve the rest for finishing), black pepper, paprika, garlic powder, and cayenne. Mix thoroughly so spices are evenly distributed.

Dredge squid

Working in small batches to avoid clumping, lift squid from the buttermilk, letting excess drip off, then place into the flour mixture. Toss gently to fully coat then shake off excess and set on a wire rack. Repeat until all squid is coated. If needed, re-sift the coating to remove wet clumps between batches.

Heat oil

Pour oil into a deep heavy pot or deep-fryer to a depth of about 2–3 inches (do not fill more than half the pot). Heat to 350°F (175°C). Use a thermometer for accuracy.

Fry in batches

Fry the coated calamari in small batches (about 4–6 pieces per batch depending on pot size) so oil temperature recovers quickly. Cook 1.5–2.5 minutes per batch until golden and crisp. Do not overcook — squid becomes rubbery if cooked too long.

Drain and season

Using a slotted spoon or spider, transfer fried calamari to a paper-towel–lined tray or wire rack set over a sheet pan. Immediately sprinkle with remaining 1/2 tsp salt and the chopped parsley while still hot so seasoning adheres.

Keep warm (if making multiple batches)

If serving all at once, place finished batches on a baking sheet in a single layer and keep in a 200°F (95°C) oven for up to 10–15 minutes while finishing remaining batches (do not keep much longer to avoid sogginess).

Serve

Transfer calamari to a warm platter, add lemon wedges, and serve hot with the aioli on the side.

While squid rests in buttermilk, whisk together mayonnaise, lemon juice, grated garlic, olive oil, salt, and black pepper in a small bowl until smooth. Taste and adjust lemon or salt. Chill until ready to serve.