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Ingredients
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Crispy Calamari
Spicy Mayonnaise Sauce
Method
Crispy Calamari
Prep the squid
If not pre-cleaned, rinse 1 lb squid under cold water. Separate tubes from tentacles. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole. Drying well is important to prevent oil splatter and to help coating adhere.
Make the dredging station
In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup fine cornmeal (optional), 1 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp sweet paprika, and 1/4 tsp garlic powder. In a separate bowl, whisk 1 egg with 1/2 cup whole milk until combined (egg wash).
Coat the calamari
Working in batches of a dozen rings/tentacles to avoid crowding, dip the squid into the egg wash, shake off excess, then toss in the flour mixture until well coated. Place coated pieces on a wire rack while you heat the oil. Ensure all pieces are well coated — press gently so the flour adheres.
Heat the oil
Pour about 1 L vegetable oil into a deep heavy pot or deep-fryer, leaving at least 3 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour: it should sizzle and float immediately.
Fry the calamari
Fry the coated calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, until golden brown and crisp. Tentacles may color slightly faster. Use a slotted spoon to remove and drain on a wire rack or paper towels. Maintain oil temperature between 325–350°F (160–175°C) — adjust heat as needed.
Finish and season
Immediately after frying, season the calamari lightly with a pinch of extra kosher salt. Transfer to a warmed platter, squeeze lemon wedges over, and sprinkle 2 tbsp chopped parsley if using. Serve hot with the spicy mayonnaise sauce.
Spicy Mayonnaise Sauce
Combine 1/2 cup mayonnaise, 1 1/2 tbsp sriracha, 1 tbsp lemon juice, 1 tsp rice vinegar, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Whisk until smooth and adjust heat or sweetness to taste (add more sriracha for heat or more honey for sweetness). Chill for 10–15 minutes to let flavors meld. Serve alongside the hot calamari.