Calamari Recipe

Prepare the calamari

If the calamari isn't pre-cleaned, remove heads, beaks, cartilage, and skin. Rinse tubes and tentacles under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Trim tentacles if needed so pieces are uniform.

Marinate

Place the sliced calamari in a bowl. Add buttermilk, 1 tsp salt, 1/2 tsp black pepper, and the juice of half the lemon. Toss to coat, cover, and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the breading adhere.

Mix dry coating

In a shallow bowl or rimmed baking sheet combine the all-purpose flour, cornstarch, semolina (if using), 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/4 tsp freshly ground black pepper. Whisk thoroughly to ensure an even mixture.

Dredge calamari

Remove calamari from the buttermilk in batches, letting excess drip back into the bowl. Toss each batch in the dry coating, pressing lightly so the mixture clings. Shake off excess and place on a wire rack for 5 minutes to set the crust. Repeat until all calamari is coated.

Heat oil

Pour about 1 cup (or enough to give 1–2 inches depth in a heavy skillet) of neutral oil into a wide, heavy-bottomed skillet or sauté pan. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of the coating — it should sizzle immediately and brown in about 45–60 seconds.

Fry calamari

Working in small batches (do not overcrowd), carefully add coated calamari rings and tentacles to the hot oil. Fry for 45–75 seconds, turning once, until golden brown and crisp. Overcooking makes calamari tough, so remove as soon as crisp and lightly golden.

Drain and season

Using a slotted spoon or spider, transfer fried calamari to a paper towel–lined tray or wire rack set over a baking sheet to drain. Immediately sprinkle with a little sea salt (about 1/8 tsp per batch) and half of the chopped parsley.

Serve

Arrange calamari on a platter with lemon wedges, remaining parsley, and dipping sauce on the side. Serve hot for best texture. Squeeze lemon over just before eating.