Calamars / Calamari (frits/fried) Recipe

Prepare calamari

If not already cleaned, remove head, innards, quill, and skin from tubes. Rinse under cold water. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Place calamari in a single layer on a tray and refrigerate uncovered for 15–30 minutes to dry further (helps crisping).

Make dredge and batter liquids

In a shallow bowl or pie plate, whisk eggs with milk (or buttermilk) until smooth. In a separate wide bowl, combine all-purpose flour, cornstarch, semolina (if using), kosher salt, black pepper, paprika, and garlic powder. Mix well and break up any lumps.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully float rings). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and brown slowly.

Dredge and coat

Working in small batches (4–6 oz calamari per batch to avoid overcrowding), first toss calamari rings briefly in the flour mixture to coat and shake off excess. Dip each piece into the egg-milk mixture, then return to the flour mixture for a second coating. Press gently to ensure an even crust. Shake off excess flour.

Fry calamari

Carefully lower coated calamari into the hot oil using a spider/skimmer or slotted spoon. Fry in batches without crowding until golden and crisp, about 1.5–2 minutes per batch for 1/2-inch rings; tentacles may take 2–2.5 minutes. Do not overcook (over 3 minutes) or calamari will become tough. Maintain oil temperature close to 350°F by adjusting heat between batches.

Drain and season

Using a slotted spoon, transfer fried calamari to a paper towel–lined tray or wire rack set over a sheet pan. Immediately sprinkle with a pinch of kosher salt (or seasoned salt if desired) while still hot for best adhesion. Repeat with remaining calamari.

Finish and serve

Arrange calamari on a warm platter, garnish with chopped parsley and lemon wedges. Serve immediately with the tartar-style dipping sauce (or marinara, aioli, or lemon wedges) while hot and crisp.

In a small bowl, whisk together mayonnaise and Greek yogurt (or sour cream) until smooth.

Stir in finely chopped dill pickles, chopped capers, lemon juice, Dijon mustard, and chopped parsley. Season with salt and freshly ground black pepper to taste. Chill for at least 15 minutes to let flavors meld. Serve cold alongside hot calamari.