Crispy Calamari Recipe

Clean and slice

If not pre-cleaned, rinse the squid under cold water. Remove head, innards, quill, and skin if desired. Separate tentacles from tubes. Pat tubes dry and slice into 1/2-inch rings; leave tentacles whole or halved if large.

Season and soak

Place the sliced rings and tentacles in a bowl. Sprinkle with 1 tsp sea salt and 1 tsp black pepper, toss. Pour 1 cup milk or buttermilk over the squid and let sit 20–30 minutes in the refrigerator. This tenderizes and helps batter adhere.

Mix dry coating

In a shallow bowl or tray, whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp dried oregano, and 1/2 tsp baking powder. Adjust seasoning with a pinch more salt and pepper if desired.

Dredge

Remove squid from milk, letting excess drip off (do not pat completely dry). Working in batches to avoid crowding, place squid pieces into the dry mix and toss to coat thoroughly, pressing gently so coating adheres. Shake off excess coating and set on a wire rack.

Heat oil

Pour 4 cups neutral oil into a deep skillet or a heavy-bottomed pot to a depth of about 2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and rise to the surface.

Fry in batches

Fry the coated calamari in small batches (about 6–8 rings/tentacles per batch depending on pan size) for 1.5–2 minutes, turning if needed, until golden brown and crisp. Do not overcook — calamari becomes rubbery if cooked too long.

Drain

Use a slotted spoon or spider to remove the calamari and transfer to a paper towel–lined tray or a wire rack set over a baking sheet. Lightly salt immediately (a pinch per batch) while hot. Continue frying remaining batches, keeping finished calamari in a warm oven set to 200°F (95°C) if necessary to stay crisp.

While frying, whisk together 1/2 cup mayonnaise, 2 tbsp Greek yogurt or sour cream, 1 tbsp lemon juice, 1/2 tsp grated garlic, 1/2 tsp hot sauce, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning or acidity with more lemon or salt.

Arrange the crispy calamari on a platter. Sprinkle with 2 tbsp chopped parsley, serve immediately with lemon wedges and the dipping sauce on the side. Recommended serving: squeeze fresh lemon over the calamari just before eating.