Calamari Recipe

Clean and slice

If not already cleaned, remove quill and innards from squid. Rinse under cold water, pat dry. Slice tubes into 1/2-inch rings and keep tentacles whole or halved if large.

Buttermilk brine

In a bowl large enough to hold the squid, whisk together buttermilk, kosher salt, black pepper, minced garlic and lemon juice. Submerge the squid rings and tentacles in the buttermilk mixture, cover and refrigerate for 30 minutes to 2 hours. (30–45 minutes is sufficient for tenderization; up to 2 hours for more flavor.)

Prepare breading mix

While the squid brines, combine the all-purpose flour, cornstarch, semolina (or panko), paprika, cayenne, salt, and black pepper in a shallow bowl or rimmed baking sheet. Whisk to evenly distribute spices and break up any lumps.

Dredge

Remove squid from the buttermilk, allowing excess to drip off (do not rinse). Working in batches, toss squid pieces into the breading mix, pressing lightly so a thin, even coating adheres. Shake off excess and place on a wire rack set over a sheet pan to rest 5 minutes; this helps the coating adhere and dry slightly.

Heat oil

Fill a heavy, deep pot or a deep fryer with enough oil to give at least 2 inches of depth and heat to 350°F (175°C). If you don't have a thermometer, test with one breaded piece — it should sizzle immediately and float.

Fry in batches

Fry the breaded squid in small batches (avoid overcrowding) for 1.5–2.5 minutes, turning if needed, until golden brown and crisp. Tentacles may cook slightly faster than rings. Use a slotted spoon or spider to transfer fried calamari to a wire rack or paper towels to drain. Maintain oil temperature at about 350°F between batches; adjust heat as needed.

Combine sauce ingredients

While frying, make the sauce by stirring together the sweet chili sauce, drained sliced pickled cherry peppers, rice vinegar, soy sauce, honey, and lime juice in a small bowl. Taste and adjust: more honey for sweetness, more vinegar or lime for brightness, or extra cherry peppers for heat and tang.

Warm slightly (optional)

For a looser, melded sauce, gently warm the mixture in a small saucepan over low heat for 1–2 minutes, then remove from heat. Stir in chopped cilantro if using.

Season and plate: lightly sprinkle finishing salt over the hot calamari if desired. Arrange calamari on a platter or individual plates, serve with the sweet chili & cherry pepper sauce on the side or drizzled over the top. Garnish with lemon wedges and extra chopped cilantro.

Serve immediately so the calamari remains crisp. Leftovers will lose crispness quickly; reheat briefly in a hot oven (425°F/220°C) for 5–7 minutes if needed.