Calamari Recipe

Prep the squid

Pat the cleaned squid tubes and tentacles dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Leave tentacles whole or halved if large. Drying thoroughly helps the coating adhere and reduces spatter.

Make the batter/breading mix

In a shallow bowl combine the all-purpose flour, cornstarch, sea salt, black pepper, paprika, and garlic powder. In a separate bowl whisk the egg with the milk until homogenous.

Coat the calamari

Working in batches, dredge the squid pieces first in the wet mixture (egg + milk), letting excess drip off, then toss into the flour mixture to fully coat. Shake off excess flour and place coated rings on a wire rack for 5 minutes to set.

Heat the oil

In a heavy pot or deep skillet, add vegetable oil to reach about 1 1/2 inches depth (approximately 2 cups for a medium skillet). Heat the oil over medium-high until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle and brown in about 10–15 seconds.

Fry the calamari

Fry the coated calamari in small batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, turning once if needed, until golden and crisp. Remove with a slotted spoon to a paper-towel–lined tray. Immediately season with a light sprinkle of salt and half of the chopped parsley. Repeat with remaining calamari. Total fry time per batch is short; overcooking makes squid rubbery.

Finish and serve

Arrange the fried calamari on a platter, garnish with remaining parsley and lemon wedges. Serve immediately with optional dipping sauce.

If you prefer a sautéed (Jack's way) version: heat a large skillet over medium-high heat. Add olive oil and butter until butter melts and begins to foam. Add minced garlic and red pepper flakes and cook 20–30 seconds until fragrant but not browned.

Add the dry squid pieces (lightly dusted with salt and pepper or the flour mixture if you like a light crust) and sauté in a single layer for 45–60 seconds per side, tossing once, until opaque and lightly browned. Remove immediately to avoid toughness. Finish with a squeeze of lemon and chopped parsley.

Whisk together mayonnaise, lemon juice, grated garlic, hot sauce (if using), and salt until smooth. Taste and adjust acidity or heat. Chill until serving.