Crispy Calamari Recipe

Prepare the calamari

If not pre-cleaned, rinse squid under cold water, remove beak and cartilage, separate tentacles from tubes. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole.

Marinate

In a bowl combine buttermilk and beaten egg. Add calamari rings and tentacles, toss to coat, and let sit 10 minutes. This tenderizes slightly and helps coating adhere.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups for a small pot). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Prepare coating

In a shallow bowl or rimmed plate whisk together flour, cornstarch, salt, black pepper, paprika, and garlic powder. Shake off excess buttermilk/egg from the calamari and, working in batches of a handful, dredge pieces in the flour mixture until well coated. Press lightly so the coating adheres. Place coated pieces on a tray while you fry.

Fry calamari

When oil is at 350°F, fry calamari in small batches (4–6 pieces per batch depending on pot size) for 1.5–2 minutes, stirring gently so pieces don't stick, until golden and crisp. Avoid overcrowding to keep oil temperature steady. Use a slotted spoon or spider to remove pieces and drain on a wire rack set over a baking sheet or on paper towels.

Finish and season

While still hot, sprinkle calamari lightly with a pinch of salt and the chopped fresh parsley, if using. Serve immediately with lemon wedges and the tangy red tartar sauce.

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, chopped capers, and minced red onion. Stir until smooth.

Add lemon juice, hot sauce (if using), salt, and black pepper. Taste and adjust seasoning—add more lemon for brightness, more ketchup for sweetness, or more hot sauce for heat.

Cover and chill in the refrigerator for at least 15 minutes to allow flavors to meld. Bring to room temperature briefly before serving alongside the hot calamari.