Kalamari Recipe
Our popular, hand-cut, and marinated dish of our incredible fried squid served with tzatziki sauce.
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Ingredients
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Kalamari
Tzatziki Sauce
Method
Kalamari
- 1
Clean and marinate
Pat the cleaned squid rings and tentacles dry with paper towels. Place them in a bowl and pour the buttermilk over the squid, ensuring all pieces are coated. Cover and refrigerate for 30 minutes to 1 hour to tenderize and lightly marinate.
- 2
Prepare dredge
While the squid marinates, combine the all-purpose flour, fine cornmeal, 1 tsp Kosher salt, 1 tsp black pepper, paprika, and garlic powder in a shallow wide bowl or baking sheet. Whisk to evenly distribute seasonings.
- 3
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge the rings). Heat the oil to 350°F (175°C). If you don’t have a thermometer, heat until a small breadcrumb sizzles and browns in about 30–40 seconds.
- 4
Dredge the squid
Remove the squid from the buttermilk in batches, letting excess drip off. Toss each portion in the flour–cornmeal mixture, pressing lightly so a thin, even coating adheres. Shake off excess dredge to avoid clumping in the oil.
- 5
Fry
Working in small batches (do not overcrowd), gently lower coated squid into the hot oil. Fry until golden brown and crisp, 1.5–2.5 minutes per batch depending on size. Use a slotted spoon or spider to stir gently so pieces don’t stick, and remove once the coating is crisp and squid is opaque.
- 6
Drain and season
Transfer fried kalamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with remaining 0.5 tsp Kosher salt while hot so the seasoning adheres.
- 7
Serve
Arrange the kalamari on a platter, garnish with chopped fresh parsley and lemon wedges. Serve hot alongside the tzatziki sauce.
Tzatziki Sauce
- 8
Prepare cucumber
Grate the peeled and seeded cucumber on a box grater. Place the grated cucumber in a fine-mesh sieve or clean kitchen towel and press/ squeeze out as much liquid as possible. Removing moisture prevents a runny sauce.
- 9
Combine ingredients
In a medium bowl, combine the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, olive oil, lemon juice, 1/2 tsp Kosher salt, and 1/4 tsp black pepper. Stir until smooth and well combined.
- 10
Chill and marry flavors
Cover and refrigerate the tzatziki for at least 30 minutes to let the flavors meld. Taste and adjust seasoning with additional salt, lemon juice, or dill as needed before serving.