Calamari Recipe

1. Prepare calamari

Pat calamari rings and tentacles very dry with paper towels. Trim any excess. Place in a bowl and toss with buttermilk to coat. Let sit 10 minutes while preparing other components.

2. Make the dry mix

In a shallow bowl combine all-purpose flour, cornstarch, light Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Whisk to evenly distribute seasoning.

3. Dredge and fry

Heat vegetable oil in a deep skillet or pot to 350°F (175°C) or until a small pinch of flour sizzles and browns in about 30 seconds. Working in small batches (do not overcrowd), remove calamari from buttermilk, let excess drip, and dredge thoroughly in the flour mixture, pressing gently to adhere. Shake off excess flour and carefully add to hot oil. Fry 1 to 1 1/2 minutes per batch until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray. Keep warm in a low oven (200°F / 95°C) if needed and repeat with remaining calamari.

4. Season after frying

Immediately after frying, sprinkle a light pinch of additional Cajun seasoning or salt if desired to taste.

5. In a small bowl combine corn kernels, rice vinegar, honey, 1 tsp lime juice, and 1/4 tsp salt. Stir and taste; adjust sweetness or acidity to preference. Let sit at room temperature 5–10 minutes to marry flavors. If using frozen corn, briefly sauté 1 minute in a dry pan to warm before dressing.

6. Combine finely diced red bell pepper, minced jalapeño, minced shallot, chopped cilantro, 1 tsp olive oil, 1 tsp lime juice, and 1/4 tsp salt in a small bowl. Mix thoroughly and let sit 5–10 minutes for flavors to meld. Taste and adjust heat or salt as needed.

7. Prepare leeks

Separate sliced leek matchsticks and pat dry. Toss lightly with 2 tsp flour to just coat (this helps crisping).

8. Fry leeks

Heat 1/2 cup vegetable oil in a small skillet over medium-high heat until shimmering (about 325–350°F / 160–175°C). Fry the leeks in two quick batches, stirring and spreading so they do not clump, about 45–60 seconds per batch until golden and crisp. Use a slotted spoon to transfer to paper towels and season immediately with a light pinch of salt.

9. Assemble and serve: On a serving plate or basket, place a bed of sweet & sour corn. Heap the hot crispy calamari on top. Spoon spicy pepper relish over or alongside the calamari. Scatter fried leeks over everything for crunch. Garnish with chopped parsley or cilantro and lemon wedges. Serve immediately so calamari and leeks remain crispy.