Southern Calamari Recipe

Trim and Pat Dry

If not pre-cleaned, rinse calamari under cold water, remove quill and innards, and separate bodies and tentacles. Slice bodies into 1/2-inch rings if whole tubes are used. Pat thoroughly dry with paper towels — removing excess moisture ensures crisp coating.

Buttermilk Marinade

In a bowl, combine 1 cup buttermilk and 1 tbs hot sauce. Add calamari, toss to coat, cover and refrigerate for 20–30 minutes. The acidic buttermilk tenderizes slightly and helps the coating adhere.

Make the Dry Coating

While calamari marinates, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp baking powder in a shallow wide bowl or rimmed baking sheet.

Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. There should be enough oil to allow calamari to float freely (about 3–4 inches depth).

Working in small batches (about 6–8 rings/tentacles per batch, do not overcrowd), remove calamari from buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry coating, pressing lightly so cornmeal adheres. Shake off excess coating.

Carefully lower a single batch into the hot oil. Fry until golden brown and crisp, 1.25–1.75 minutes. Calamari cooks quickly — overcooking makes it rubbery. Monitor oil temperature and adjust heat to keep it at ~350°F.

Use a slotted spoon or spider to remove calamari and drain on a wire rack set over a sheet pan or on paper towels for 1 minute. Immediately sprinkle lightly with kosher or flaky sea salt.

Repeat with remaining calamari, allowing oil to return to temperature between batches. If desired, keep finished batches warm in a 200°F (95°C) oven on a wire rack while frying remainder.

Transfer fried calamari to a serving platter. Squeeze fresh lemon over the top, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side.

Whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1/2 tsp paprika, 1 tsp pickle relish, 1 tbs lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve. The sauce can be made up to a day ahead.