Fried Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole if small or halve if large.

Place sliced calamari in a bowl. Add buttermilk, lemon juice, 1 tsp salt, and 1 tsp black pepper. Stir to combine, cover, and refrigerate for 20–30 minutes. This tenderizes and flavors the squid.

While the calamari is marinating, set up a three-part breading station: bowl 1 (egg wash): whisk the egg with 2 tbsp milk or water; bowl 2: combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1 tsp black pepper; bowl 3: place the fine breadcrumbs/panko.

Remove calamari from the marinade in batches, letting excess buttermilk drip off. For a crisp, well-adhered coating: dredge pieces first in the seasoned flour mixture, then dip briefly in the egg wash (if using), then press into the breadcrumbs so each piece is evenly coated. For a lighter crust, omit the egg and do flour then breadcrumbs.

Place breaded calamari on a wire rack set over a baking sheet. Let rest 10 minutes to help the coating set; this reduces loss of coating during frying.

Heat the oil in a deep pot or heavy skillet to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 45–60 seconds.

Fry calamari in small batches (do not overcrowd) for 1.5–2.5 minutes, until golden brown and just cooked through. Rings will curl slightly; tentacles may brown a bit faster. Use a slotted spoon or spider to transfer to a paper towel-lined tray to drain.

Immediately after frying, sprinkle the calamari with 1/2 tsp salt and toss gently. Let rest 1–2 minutes; this keeps them crisp but not greasy.

Transfer to a serving platter. Garnish with chopped parsley and lemon wedges. Serve hot with the dipping sauce or your favorite condiments.

While calamari fries, mix mayonnaise, chopped dill pickle, chopped capers, lemon juice, chopped parsley, 1/4 tsp salt, and 1/4 tsp pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.