Fried Calamari Recipe

Prepare the calamari

Pat the cleaned squid tubes and tentacles dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim any tough parts. Place in a bowl, add lemon juice and a pinch (about 1/4 tsp) of salt, toss, and let sit 5 minutes, then pat dry again. This firms the squid and removes excess moisture.

Set up a breading station: In one shallow bowl whisk the eggs with the milk until combined. In a second shallow bowl combine flour, semolina (or cornmeal), optional breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and paprika; mix well.

Working in batches to avoid crowding, dredge the calamari rings first in the dry mixture, then dip into the egg-milk mixture, then back into the dry mixture for a double-coating. Press gently so the coating adheres. Place coated pieces on a wire rack set over a baking sheet while you heat the oil.

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the coating into the oil — it should sizzle and float steadily without smoking.

Fry calamari in small batches (about 6–8 pieces per batch depending on pot size) so the oil temperature stays between 325–350°F. Fry until golden and crisp, about 1.5–2.5 minutes per batch. Use a slotted spoon or spider to turn and remove pieces. Avoid overcooking — calamari cooks very quickly and becomes rubbery if left too long.

Transfer fried calamari to a paper-towel–lined baking sheet or wire rack and immediately season lightly with a pinch of salt. Keep warm in a low oven (200°F/95°C) if making multiple batches.

While the calamari rests or during frying, make the red gravy. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped onion and sauté until translucent, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the crushed tomatoes and tomato paste, stir to combine. Add red pepper flakes, oregano, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low and simmer gently 8–12 minutes to marry flavors and thicken slightly. Taste and adjust seasoning. Stir in chopped basil or parsley if using. Keep warm until serving.

If serving buffalo-style, melt butter in a small saucepan over low heat. Add hot sauce, vinegar, Worcestershire, honey (if using) and 1/4 tsp salt. Whisk until smooth and warmed through, about 1–2 minutes. Do not boil. Remove from heat and keep warm.

When a fried batch is ready, place the hot calamari in a large bowl, pour desired amount of buffalo sauce over (start with 2–3 tablespoons for 1 lb), and toss quickly to coat evenly. Serve immediately.

Plate the calamari either with a ramekin of warm Mandolas red gravy on the side or tossed in buffalo sauce and served with bleu cheese dressing. Garnish with lemon wedges and chopped parsley. Serve immediately while hot and crisp.

Notes: Ensure all components are hot when served. If using bleu cheese dressing, provide it chilled on the side for buffalo-style; for tomato-style, serve the warm red gravy for dipping.