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Ingredients
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Calamari
Island Remoulade Sauce
Finish & Garnish
Method
Calamari
Prep the squid
Rinse the cleaned squid under cold water and pat dry with paper towels. Slice the tubes into 1/2-inch rings. Leave tentacles whole or halve if large. Place the sliced calamari in a bowl and pour the buttermilk over it. Toss to coat and let sit in the refrigerator for 10–15 minutes — this tenderizes and helps the coating adhere.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 365°F (185°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle immediately and become golden in about 30–45 seconds.
Make dredge
In a shallow bowl or rimmed baking sheet, whisk together the all-purpose flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne pepper until evenly combined.
Dredge calamari
Remove calamari from buttermilk in small batches, letting excess drip off. Toss the rings and tentacles in the flour-cornmeal mixture until well coated, pressing lightly so the coating adheres. Shake off excess.
Fry
Carefully add coated calamari to the hot oil in small batches (do not overcrowd). Fry 1 to 1 1/2 minutes per batch until golden brown and crisp. Use a slotted spoon or spider to remove calamari and drain on a wire rack set over a sheet pan or on paper towels. Immediately season lightly with a pinch of salt. Repeat with remaining calamari.
Rest briefly
Allow fried calamari to rest 1–2 minutes to crisp further, then transfer to a serving platter.
Island Remoulade Sauce
Combine base
In a medium bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth.
Add flavorings
Stir in the mango chutney, finely minced pickled Scotch bonnet (or mild pepper), chopped capers, lime juice, chopped cilantro, sliced green onion, smoked paprika, and hot sauce if using.
Season and chill
Taste and season with salt and black pepper. Cover and chill in the refrigerator for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead). Stir again before serving.