Fried Calamari Recipe

Prepare the squid

Pat the cleaned squid tubes and tentacles dry with paper towels. If tubes are whole, cut into 1/2-inch rings. Trim any remaining cartilage. Drying well helps achieve a crisp fry.

Optional tenderize: place the squid in a bowl and pour the buttermilk (or milk) over it, toss to coat, and refrigerate 20–30 minutes. Drain and pat dry before dredging.

Season the squid lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Reserve remaining seasoning for the breading mix.

Cut the lemon in half; reserve one half to squeeze over finished calamari and slice or cut wedges from the other half for serving.

Make the breading

In a shallow bowl or rimmed plate, combine the all-purpose flour, cornstarch, remaining 1/2 teaspoon sea salt, remaining 1/4 teaspoon black pepper, garlic powder, paprika, and panko (if using). Mix thoroughly so the panko is distributed evenly with the flour and cornstarch.

If using the egg dredge method for extra adhesion: beat the egg in a separate shallow bowl. Have the flour mix in another bowl and the squid on a plate ready to dip. For a lighter coating you can skip the egg and dredge squid straight in the flour mixture.

Heat oil in a deep heavy pot or medium Dutch oven to 350°F (175°C). Use enough oil to give the calamari pieces space to float — about 3–4 cups in a 3–4 quart pot. If you don’t have a thermometer, test oil with one small piece of bread — it should brown in ~60 seconds.

Dredge a few pieces of squid at a time: if using egg, first dip squid into beaten egg, letting excess drip off, then press into the flour/panko mixture to coat. Shake off excess flour. Place coated rings on a wire rack or parchment-lined tray while you bread the rest. Do not overcrowd.

Fry in small batches (6–8 rings/tentacles at a time depending on pot size) until golden and crisp, about 1.5–2 minutes per batch. Stir gently with a slotted spoon to keep pieces from sticking and to ensure even browning. Do not overcook — calamari cooks very quickly and becomes rubbery when overdone.

Use a slotted spoon to transfer fried calamari to a paper towel-lined baking sheet. Immediately sprinkle with the remaining pinch of salt while hot and toss gently to distribute. Keep finished batches warm in a single layer in a 200°F (95°C) oven if frying multiple batches.

Make the aioli

In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and hot sauce or cayenne if using. Taste and adjust seasoning or lemon to preference. Refrigerate until ready to serve.

Plate the hot calamari on a serving platter, sprinkle with chopped parsley, and serve immediately with lemon wedges and the garlic-lemon aioli on the side.

Suggested serving: squeeze fresh lemon over the calamari just before eating for brightness.