Crispy Calamari Recipe

Prepare squid

If not already done, separate tubes and tentacles. Pat tubes dry, slice tubes into 1/2-inch rings. Leave tentacles whole. Pat all pieces thoroughly dry with paper towels — moisture prevents crisping.

Make dredge

In a wide bowl or shallow dish whisk together all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, and smoked paprika until evenly combined.

Wet mix

Stir cold sparkling water or cold beer into the dry mix just until a slightly thick batter forms (it should cling lightly to the squid but not be runny). If you prefer a very dry dredge, skip the wet mix and use dry mix for coating — both approaches produce crisp results.

Coat the squid

Working in batches of about 6–8 pieces to avoid crowding, toss the squid rings and tentacles into the batter or dredge, shaking off excess. Place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and rise immediately.

Fry

Fry the squid in small batches (do not overcrowd) 45–60 seconds per batch until golden brown and crisp. Tentacles may cook slightly faster. Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined tray or a wire rack set over a tray to drain. Immediately season lightly with a pinch of salt.

Serve

Keep cooked batches warm in a 250°F (120°C) oven on a tray while finishing remaining squid. Serve immediately with lemon wedges, onion–cilantro relish, toreados, and chipotle sauce on the side.

Combine the thinly sliced red onion and chopped cilantro in a small bowl. Add lime juice, olive oil, honey (if using), kosher salt, and black pepper. Toss to combine and let sit at room temperature for at least 10 minutes so flavors marry. Taste and adjust salt or lime as desired. Refrigerate if making more than 1 hour ahead.

Heat a small heavy skillet over medium-high heat until smoking slightly. Add 1 teaspoon oil and the whole chilies. Cook, turning frequently with tongs, until blistered and charred in spots and softened, about 4–6 minutes. Transfer to a bowl, sprinkle with sea salt, and slice lengthwise or serve whole alongside the calamari. Use caution — juices can be spicy.

In a small bowl whisk together mayonnaise, minced chipotle, lime juice, minced garlic, honey, and salt until smooth. Adjust chipotle level to taste. Chill until service; stir again before serving.