Calamari Recipe

Prepare squid

If not already cleaned, rinse squid under cold water. Separate tubes and tentacles. Slice tubes into 1/2-inch rings. Pat all pieces thoroughly dry with paper towels — removing surface moisture is key for a crisp fry.

Buttermilk soak

Place the dried squid in a bowl and pour 1 cup buttermilk over it. Toss to coat and let sit 15–20 minutes in the refrigerator. The acidity tenderizes and helps the coating adhere.

Mix dry dredge

In a shallow wide bowl or rimmed sheet, whisk together 1 cup flour, 1/2 cup cornstarch, 1/4 cup cornmeal, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp cayenne (if using). Ensure there are no lumps.

Heat oil

Pour vegetable oil into a heavy pot or deep-fryer to a depth of 2–3 inches (about 1 liter total for a 3–4 quart pot). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of dredge in — it should sizzle and rise.

Dredge and fry

Working in small batches (do not overcrowd), remove squid from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere. Shake off excess coating. Fry batches 1–2 minutes until golden and crisp. Tentacles may cook a bit faster — remove when golden. Use a slotted spoon to transfer to a paper-towel-lined tray and lightly season with a pinch of salt immediately.

Keep warm and crisp

If making multiple batches, keep finished calamari in a single layer on a wire rack in a warm (200°F/95°C) oven for up to 15 minutes to stay crisp while other batches finish. Do not stack, which causes sogginess.

Soak onion rings

Separate the thinly sliced onion into rings. Place rings in 1/2 cup buttermilk for 5–10 minutes to soften and help coating stick.

Dredge onions

Combine 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl. Remove rings from buttermilk, let excess drip off, then toss to coat evenly in the flour mixture. Shake off excess.

Fry onions

Fry the onion rings in the same 350°F (175°C) oil in small batches for 1.5–2 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack. Sprinkle lightly with salt while hot.

Assemble explosion

Toss the hot fried onion rings gently with the freshly fried calamari in a large bowl or pile the onions on top of the calamari for a dramatic 'explosion' presentation.

Whisk together 1/2 cup mayonnaise, 3 tbs ketchup, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tbs fresh lemon juice, 1/2 tsp smoked paprika, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust - add more hot sauce for heat, more horseradish for bite, or a touch more lemon for brightness. Chill until ready to serve.

Plate the calamari and sweet onion explosion immediately while hot and crisp. Spoon River Sauce into a ramekin and serve alongside. Garnish with chopped parsley and lemon wedges; squeeze lemon over calamari just before eating if desired.