Point Judith Calamari Recipe

Prepare calamari

If not already cleaned, separate tubes and tentacles. Pat all pieces thoroughly dry with paper towels. Slice tubes into 1/2-inch rings if not pre-sliced. Keep calamari cold until ready to bread.

Set up breading stations

In one shallow bowl whisk eggs with milk until uniform. In a second wide shallow bowl combine flour, cornstarch, semolina, panko, baking powder, salt, black pepper, garlic powder, paprika, and dried oregano. Mix well so breadcrumbs are evenly distributed.

Bread calamari

Working in batches of about 6–8 pieces to avoid clumping, dredge calamari first in the dry mixture, shaking off excess, then dip into the egg-milk wash, letting excess drip off, and finally press back into the dry mixture to coat. For an extra-crisp texture, double-dip: return to the egg wash briefly and again into the dry mix. Place breaded pieces on a wire rack set over a sheet tray; allow to rest 5 minutes so coating adheres.

Heat oil

Pour oil into a heavy-bottom pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into oil: it should sizzle and brown in about 45–60 seconds.

Fry calamari

Fry breaded calamari in small batches so the oil temperature stays near 350°F. Cook 1.5–2.5 minutes per batch, turning as needed, until golden brown and crisp. Avoid overcooking — calamari should be tender, not rubbery. Use a slotted spoon or spider to transfer fritters to a wire rack over paper towels to drain. Immediately sprinkle with coarse sea salt while hot.

Keep warm

If frying multiple batches, keep finished calamari in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes so they remain crisp. Replenish oil temperature between batches if it drops.

In a small bowl combine mayonnaise, Greek yogurt, key lime juice, lime zest, Dijon mustard, chopped capers, chopped cornichons (if using), minced garlic, chopped parsley, hot sauce, salt, and black pepper. Whisk until smooth and well combined. Taste and adjust acidity or salt to preference, adding a little more lime juice for brightness or more hot sauce for heat. Chill in refrigerator for at least 15 minutes so flavors meld.

In a small bowl stir together sweet chili sauce with rice vinegar and a squeeze of fresh lime juice. Fold in finely chopped cilantro if using. Taste and adjust sweetness or acidity as needed (add a touch more vinegar or lime if too sweet). Keep chilled until serving.

Arrange fried calamari on a platter or individual plates. Sprinkle with chopped parsley and a light pinch of coarse sea salt. Serve immediately with ramelets of Key Lime Remoulade and Sweet Chili Dipping Sauce and lime wedges on the side. Recommend two dipping sauces per table for sharing.