Fried Calamari Recipe

Prepare calamari

If using whole squid, rinse and pat dry. Remove head, innards and cartilage; separate tentacles and tubes. Slice tubes into 1/2-inch rings. Pat rings and tentacles dry with paper towels.

Place calamari in a bowl. Add buttermilk, 1 tablespoon lemon juice, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir to coat, cover and refrigerate for 30 minutes to 1 hour. This tenderizes and flavors the squid.

While calamari marinates, combine 1 cup all-purpose flour, 1/2 cup cornstarch and 1/2 cup fine breadcrumbs (if using) in a shallow bowl or tray.

Add 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper to the flour mixture and whisk until evenly distributed.

Set up a separate tray or bowl for drained calamari. Remove calamari from the buttermilk, letting excess drip off; do not rinse. Working in small batches, dredge the calamari in the seasoned flour mixture, pressing lightly so each piece is well coated. Transfer dredged rings to a wire rack and let rest 5 minutes so coating adheres.

Pour 4 cups of oil into a deep, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float up immediately without browning too fast.

When oil reaches 350°F, fry the calamari in small batches (about 8–10 rings per batch depending on pot size) for 1 to 1 1/2 minutes, stirring gently so pieces don't stick, until golden and crisp. Avoid overcrowding to keep oil temperature steady.

Use a slotted spoon or spider to remove calamari and transfer to a paper towel-lined baking sheet or wire rack. Immediately sprinkle with 1/2 teaspoon finishing sea salt and toss lightly. Keep cooked calamari warm in a low oven (200°F/95°C) while you fry remaining batches.

When all batches are done, transfer to a serving platter. Squeeze lemon wedges over the calamari, sprinkle with chopped parsley if using, and serve promptly with the garlic aioli.

In a small bowl whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and slightly emulsified. Taste and adjust seasoning.

Refrigerate the aioli for at least 10 minutes to let flavors meld. Serve chilled alongside the hot calamari.