Calamari Recipe

Prepare squid

If using whole squid, rinse under cold water, remove head, quill and innards, separate tentacles from mantle and slice the mantle into 1/2-inch rings. Pat squid pieces thoroughly dry with paper towels to remove surface moisture—this helps ensure a crisp crust.

Set up dredging stations

In a shallow bowl or plate, whisk together flour, cornstarch, cornmeal (if using), 1 1/2 teaspoons of the salt, black pepper, paprika and garlic powder until evenly combined. In a second shallow bowl, whisk eggs with milk (or buttermilk) and the remaining 1/2 teaspoon salt until smooth.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2 1/2 inches (or use enough to come halfway up the sides of a medium saucepan). Heat oil over medium-high heat until it reaches 360°F (182°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and immediately browns, oil is ready.

Dredge squid

Working in small batches (to avoid overcrowding), first toss the squid in the egg-milk mixture, letting excess drip off, then coat thoroughly in the flour mixture. Press lightly so the coating adheres. Shake off excess flour.

Fry calamari

Carefully lower a single layer of coated squid into the hot oil using a spider/skimmer or slotted spoon. Fry 1 to 1 1/2 minutes, turning if needed, until golden and crisp. Remove with a skimmer and transfer to a wire rack set over a baking sheet or a plate lined with paper towels. Immediately season with a pinch of salt. Repeat with remaining squid in batches, maintaining oil temperature around 350–365°F (175–185°C).

Finish

When all batches are done, squeeze fresh lemon juice over the calamari, sprinkle with chopped parsley and give one final light seasoning if desired. Serve hot alongside the aioli and optional hot sauce.

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt and black pepper until smooth. Taste and adjust lemon or salt. Chill briefly or serve immediately alongside the hot calamari.