Fried Calamari Recipe

Trim and slice: Pat the cleaned squid dry with paper towel. If using tubes, slice into 1/2-inch rings; leave tentacles whole or halve large tentacles.

Marinate: In a bowl combine buttermilk, lemon juice, minced garlic, 1 tsp salt and 1 tsp black pepper. Add the squid, stir to coat, cover and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the breading adhere.

Mix dry ingredients: In a shallow wide bowl or rimmed baking sheet whisk together the flour, cornmeal or semolina (if using), paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper until evenly combined.

Dredge: Remove squid from the buttermilk, letting excess drip off (do not pat completely dry). Working in batches, place squid into the flour mixture and toss to coat thoroughly. Press the flour onto the rings/tentacles so they are well coated; shake off any large excess and transfer to a tray while heating the oil.

Heat oil: Pour oil into a heavy-bottomed pot or deep skillet so it’s 2–3 inches deep (about 4 cups for a 10-inch pan). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of the flour mixture—if it sizzles and rises immediately, oil is ready.

Fry in batches: Fry the coated calamari in small batches (avoid overcrowding) for 1.5–2 minutes per batch, stirring gently with a slotted spoon or spider. They should turn golden brown and crisp—do not overcook or they become rubbery.

Drain: Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Repeat with remaining squid, keeping cooked batches warm in a low oven (200°F / 95°C) if desired.

Finish and serve: Immediately sprinkle fried calamari with chopped parsley and flaky salt. Serve hot with lemon wedges alongside the dipping sauce or on the side.

Make sauce: While oil heats or squid marinates, whisk together mayonnaise, lemon zest, hot sauce, minced capers or cornichons (if using), 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Adjust acidity and heat to taste. Chill until ready to serve.