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Ingredients
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Crispy Calamari
Special Sauce
Method
Crispy Calamari
- 1
Prepare squid
If not already cleaned, rinse squid under cold water. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole or halved if large. Drying is critical for crispiness.
- 2
Set up dredge and egg wash
In a shallow bowl, whisk together eggs and milk (or buttermilk) until combined. In a separate wide bowl or rimmed plate, combine all-purpose flour, cornstarch, rice flour (if using), baking powder, paprika, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well and break up any lumps.
- 3
Coat squid
Working in small batches, dip the squid pieces first into the egg wash, allowing excess to drip off, then transfer to the flour mixture and toss to coat completely. Press lightly so the flour mixture adheres. Place coated pieces on a wire rack set over a baking sheet; allow to sit 5–10 minutes for coating to set (this helps a thicker, crisp crust).
- 4
Heat oil
Pour oil into a deep, heavy skillet or pot to a depth of about 2 inches (approx. use indicated amount). Heat oil over medium-high heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of flour into oil; it should sizzle and float immediately.
- 5
Fry calamari
Fry squid in small batches (do not overcrowd) for 1.5–2 minutes per batch, until golden brown and crisp. Stir or shake the basket gently to prevent pieces from sticking together. Remove with a slotted spoon or spider to a paper towel–lined tray or wire rack to drain. If using a wire rack, keep in a warm (200°F/95°C) oven briefly to stay crisp while frying remaining batches.
- 6
Special Sauce
- 7
In a small bowl, whisk together mayonnaise, ketchup, sriracha, soy sauce, rice wine vinegar (or lemon juice), honey, minced garlic, sesame oil (if using), salt, and black pepper until smooth and well combined. Taste and adjust heat or acidity as desired (add more sriracha for heat, more honey for sweetness, or more vinegar/lemon for tang). Chill for at least 10 minutes to let flavors meld before serving.