Crispy Fried Calamari Recipe

Prep and marinade

Pat the cleaned calamari rings and tentacles dry with paper towels. Place them in a bowl and combine buttermilk, lemon juice, and minced garlic. Pour over the calamari, cover, and refrigerate for 20–30 minutes. This tenderizes and flavors the squid.

Prepare dredge

While the calamari marinates, whisk together the gluten-free flour blend, cornstarch, sea salt, black pepper, smoked paprika, and baking powder in a shallow bowl or rimmed plate until evenly combined.

Heat oil

Set a heavy-bottomed pot or deep fryer over medium-high heat and add enough neutral oil to reach about 2–3 inches depth (approximately 3–4 cups depending on your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture; it should sizzle immediately and brown slowly.

Dredge and shake off excess

Remove the calamari from the buttermilk in small batches, letting excess drip off. Toss the pieces in the flour-cornstarch mixture until evenly coated, pressing lightly so the coating adheres. Shake off any excess flour and set on a wire rack or plate while you work through the rest.

Fry in batches

Carefully add a single layer of coated calamari to the hot oil without crowding (work in 2–3 small batches). Fry 1.5–2.5 minutes, turning once, until golden and crisp. Small pieces cook quickly — do not overcook or calamari will become rubbery. Use a slotted spoon or spider to remove to a paper towel-lined sheet to drain and lightly salt immediately.

Keep warm and serve

If frying multiple batches, keep the cooked calamari on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm and crisp. Sprinkle with chopped parsley and serve with lemon wedges alongside the sauces.

In a small bowl combine mayonnaise, minced chipotle, adobo sauce, lime juice, orange juice, grated garlic, honey, salt, and pepper. Whisk until smooth and taste; adjust acidity with additional lime or orange juice and heat with more chipotle or adobo as desired. Refrigerate at least 10 minutes to meld flavors. Serve chilled or at room temperature with the fried calamari.

In a small saucepan over medium heat combine finely chopped pineapple, minced habanero (use more or less depending on heat tolerance), lime juice, white vinegar, and honey. Simmer gently for 4–6 minutes to meld and slightly break down the pineapple. Mash slightly with a fork or use an immersion blender for a smoother texture. If too thick, add up to 1 teaspoon water to reach desired consistency. Season with salt to taste and let cool. Chill briefly before serving; serve alongside calamari as a spicy-sweet dipping sauce.