Calamari Fritti Recipe

Prepare the squid

If whole, rinse 1 lb squid under cold water. Trim the tentacles from the heads, remove the beak and cartilage, and discard any internal organs. Peel the skin from the tubes if desired. Pat tubes and tentacles very dry with paper towels. Cut tubes into 1/2-inch rings; keep tentacles whole. Drying thoroughly helps the batter adhere and reduces oil splatter.

Season and flour

Place 1 cup all-purpose flour in a shallow bowl and stir in 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Lightly toss the dried calamari in the flour mixture, shaking off excess. This light dredge gives the batter something to cling to.

Heat the oil

Pour about 1 liter neutral oil into a deep pot or fryer, leaving a 3-inch headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a teaspoon of batter — it should sizzle and float immediately with steady bubbles. Maintain 350°F during frying; work in small batches so temperature doesn't drop.

Fry the calamari

Working in 2–3 small batches, dip floured calamari pieces into the tempura batter (see batter directions), letting excess batter drip off, then carefully lower into the hot oil. Fry rings and tentacles 1.5–2.5 minutes until batter is light golden and crisp. Do not overcook — calamari becomes rubbery if cooked too long. Use a spider or slotted spoon to remove and drain on a wire rack set over a sheet tray or on paper towels for a minute. Sprinkle with a pinch of fine sea salt immediately after frying.

Rest between batches

If oil temperature drops, allow it to come back up to 350°F before the next batch. Keep fried calamari warm in a low oven (200°F / 95°C) on the wire rack while finishing remaining batches.

Make ice-cold batter

Place 1 cup ice-cold sparkling water (or club soda) into a mixing bowl with 2 tablespoons ice-cold vodka (optional) and a few ice cubes to keep it very cold. In a separate bowl, sift together 1 cup cake flour, 2 tbsp cornstarch, and 1/4 tsp baking powder. Just before frying, gently fold the dry mix into the cold liquid with a couple of swift strokes — do not overmix. The batter should be slightly lumpy and thin enough to coat but not heavy (similar to single-cream consistency). Keep the batter bowl over a larger bowl of ice to maintain cold temperature while frying.

Dip and fry

Working quickly, dip the lightly floured calamari into the cold batter, allowing excess to drip off, then transfer to the hot oil. Because the batter is cold and airy, it puffs and crisps quickly — monitor closely to achieve light golden color.

Make the aioli

In a small bowl, combine 1/2 cup mayonnaise and 2 tbsp sour cream or Greek yogurt. Add 1 tbsp ancho chili paste (or 1 tbsp rehydrated and blended ancho purée), 1 minced garlic clove, 1 tbsp fresh lemon juice, 1/2 tsp smoked paprika, 1/2 tsp honey (optional), 1/4 tsp fine sea salt, and 1/8 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust: add more ancho for heat, more lemon for brightness, or a pinch more honey to balance. Chill for at least 15 minutes to let flavors meld. Keep chilled until serving.

Arrange hot calamari on a platter or individual plates. Sprinkle with 2 tbsp chopped fresh parsley and a light dusting of fine sea salt (about 1/4 tsp distributed). Serve immediately with the chili ancho aioli on the side and lemon wedges for squeezing.

Leftover tips: Calamari is best eaten immediately; to re-crisp, place on a wire rack in a 375°F (190°C) oven for 3–4 minutes. Store aioli refrigerated for up to 3 days.