Calamari & Shrimp Recipe

Prepare seafood

Pat calamari rings and shrimp dry with paper towels. Place in a medium bowl.

Add 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper to the bowl. Toss gently to coat. Let marinate at room temperature for 10 minutes (no more than 20 minutes) — short marinade prevents seafood from becoming tough.

Set up breading stations

In one shallow dish combine 3 oz all-purpose flour and 1 oz cornstarch. In a second shallow dish whisk together 2 beaten eggs with 2 tbsp milk or water. In a third dish mix 2 oz fine breadcrumbs with 1 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder.

Heat 1 cup vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, the oil is ready when a small breadcrumb sizzles and browns in about 15–20 seconds.

Working in small batches to avoid crowding, dredge pieces in the flour mixture, shake off excess, dip into the egg wash, then press into the breadcrumb mixture to evenly coat. Place breaded pieces on a tray while you finish the rest.

Carefully add a few pieces to the hot oil and fry until crisp and lightly golden: shrimp 1.5–2 minutes, calamari rings 1–1.5 minutes. Turn as needed for even color. Do not overcook — seafood cooks quickly.

Use a slotted spoon to transfer cooked seafood to a wire rack set over a rimmed baking sheet or paper towels to drain. Lightly salt immediately (a pinch each) to taste. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Repeat breading and frying with remaining seafood, maintaining oil temperature between 325–350°F (160–175°C).

While frying, make the lemon mayo: in a small bowl combine 6 tbsp mayonnaise, 1 tsp lemon zest, and 1 tsp hot sauce (optional). Stir until smooth. Adjust seasoning with a small pinch of salt or extra lemon juice if desired.

Arrange fried calamari and shrimp on a serving platter. Sprinkle chopped parsley over the top and serve with lemon wedges and the lemon mayo on the side for dipping.