Famous Calamari Recipe

Prep calamari

Pat the calamari pieces very dry with paper towels. If using whole tubes, slice into 1/2-inch rings; keep small tentacles whole. Chill in the refrigerator while preparing breading to help them crisp better.

Set up breading stations

Place the flour and cornstarch together in a shallow bowl and stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika. In a second bowl whisk the eggs with the milk until combined. In a third shallow bowl place the panko breadcrumbs.

Bread the calamari

Working in batches of a handful, dredge the calamari first in the flour mixture, shaking off excess; then dip into the egg wash, allowing excess to drip back into the bowl; finally press into the panko so pieces are evenly coated. Transfer breaded pieces to a wire rack set over a baking sheet. Repeat until all calamari are coated.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed skillet or fryer to a depth of about 1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, oil is ready when a small piece of bread browns in about 30–45 seconds.

Fry calamari

Fry calamari in small batches so oil temperature recovers quickly — about 45–60 seconds per batch — until panko is golden brown and crisp. Use a slotted spoon or spider to transfer to a paper-towel-lined tray. Do not overcook; calamari cooks quickly and becomes rubbery if fried too long.

Season and rest

Immediately after frying, sprinkle calamari with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon black pepper. Let rest 1–2 minutes to allow excess oil to drain and the coating to set.

Serve

Serve the calamari hot with lemon wedges and bowls of cocktail and tartar sauce for dipping.

Combine ketchup, prepared horseradish, Worcestershire sauce, lemon juice, and hot sauce (if using) in a small bowl. Taste and adjust horseradish for heat or lemon for brightness. Chill until serving.

In a small bowl mix mayonnaise, chopped dill pickle, chopped capers, lemon juice, chopped parsley, Dijon mustard, and black pepper. Stir until smooth. Taste and adjust seasoning with a pinch of salt or extra lemon if needed. Refrigerate for at least 15 minutes to let flavors meld.