Calamari Recipe

Prepare squid

Pat the cleaned squid rings and tentacles very dry with paper towels. Excess moisture prevents proper crisping.

Set up dredging stations

Place the flour, cornstarch, semolina (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika in a shallow bowl and whisk to combine. In a second shallow bowl, beat the eggs with the milk (or buttermilk).

Dredge the squid

Working in batches (to avoid crowding), dredge a handful of squid pieces in the flour mixture, shake off excess, dip into the egg mixture, then return to the flour mixture for a light second coating. Place coated pieces on a tray while you heat the oil. For a lighter crust, omit the second flour coating and just dip once.

Heat oil

Pour the vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1–1.5 inches (enough to shallow-deep fry). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with one coated breadcrumb: it should sizzle and brown within 30–45 seconds.

Fry calamari

Fry the squid in small batches for 1.5–2 minutes per batch, stirring gently, until golden brown and crisp. Avoid overcrowding, which lowers oil temperature and makes the calamari greasy. Use a slotted spoon or spider to transfer fried calamari to a rack or paper towel-lined tray to drain. Immediately sprinkle with the remaining 1/2 tsp salt and the chopped parsley while still hot so it adheres.

Serve

Serve calamari hot with lemon wedges. Squeeze lemon over just before eating to brighten the flavors.

Whisk together the mayonnaise, yogurt or sour cream (if using), lemon juice, minced garlic, olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or lemon to preference. Chill for 10–15 minutes to allow flavors to meld, or serve immediately.