Crispy Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings and trim tentacles if needed. Place the sliced calamari in a medium bowl.

Marinate

Add buttermilk, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the bowl with the calamari. Toss to coat, cover, and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the coating adhere.

Heat oil and prepare coating

While the calamari marinates, combine cornstarch, rice flour, paprika, and cayenne (if using) in a shallow dish. Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high until it reaches 350°F (175°C) or until a small pinch of cornstarch sizzles on contact.

Coat calamari

Remove calamari from the buttermilk, letting excess drip off. Dredge pieces in the cornstarch-rice flour mixture, pressing lightly to form an even coating. Shake off any excess flour.

Fry in batches

Fry calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, until golden and just cooked through. Use a slotted spoon or spider to transfer calamari to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a pinch of salt.

Rest and serve

Let fried calamari rest 1–2 minutes to crisp. Serve hot with lemon wedges, chipotle aioli, and habanero pineapple sauce on the side alongside the mixed green salad.

In a small bowl, combine mayonnaise, minced chipotle in adobo (start with 1 tbsp and add more to taste), lime juice, smoked paprika, grated garlic, salt, and black pepper. Whisk until smooth and taste — adjust heat or acidity as desired. Refrigerate until ready to serve.

In a small bowl, combine diced pineapple, red bell pepper, minced shallot, and minced habanero (use gloved hands and add gradually). Stir in white vinegar, honey, lime juice, and 1/4 teaspoon salt. Taste and adjust sweetness, acidity, or heat. For a smoother sauce, pulse briefly in a food processor or blender to desired consistency and chill until service.

In a large bowl, toss mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and red wine vinegar, season with 1/8 teaspoon salt and 1/8 teaspoon black pepper, and toss gently to combine. Serve chilled alongside calamari.