Cornmeal Dusted Calamari Recipe

Pat and season

Pat the cleaned squid rings and tentacles very dry with paper towels. Cut any large rings to uniform size. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Prepare dry mix

In a shallow wide bowl, whisk together cornmeal, 1/2 cup flour, cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika, and garlic powder until evenly combined.

Batter

In a separate bowl, whisk the egg, milk, and 1 tsp lemon juice until blended. This wet batter will help the cornmeal adhere and create a light crust.

Coat calamari

Working in batches, dip calamari pieces first into the wet batter, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing lightly so the cornmeal adheres. Place coated pieces on a wire rack to rest for 5 minutes — this helps the coating set.

Prep zucchini and peppers

Slice zucchini into 1/4" rounds and pat dry. Toss zucchini rounds with 1/4 cup flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper until lightly dusted. If using fresh cherry peppers, seed and slice them; if pickled, drain and slice.

Coat zucchini

For a crisp finish, dip dusted zucchini briefly into the same wet batter used for the calamari, then dredge in the remaining cornmeal-flour mix (or lightly in the dry mix) so they get a thin cornmeal crust. Place on a rack until ready to fry.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 3–4 cups). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Fry zucchini and peppers (first)

Fry zucchini rounds and cherry pepper slices in small batches for about 1.5–2 minutes per side, or until golden and crisp. Do not overcrowd. Transfer with a slotted spoon to a tray lined with paper towels and immediately season with a pinch of salt.

Fry calamari

Increase oil slightly if needed to maintain temperature. Fry coated calamari in batches for 1.5–2 minutes until golden and crisp. Avoid overcooking — calamari cooks quickly. Drain on paper towels or a wire rack and season immediately with a little salt.

Keep warm

If making multiple batches, keep finished items in a single layer on a sheet tray in a 200°F (95°C) oven to stay warm and crisp until serving.

Saute aromatics

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and crushed red pepper flakes and sauté for 30 seconds until fragrant, taking care not to brown the garlic.

Simmer sauce

Add crushed tomatoes and tomato paste, stirring to combine. Bring to a gentle simmer, add 1/4 tsp sugar if desired, and season with 1/2 tsp salt. Let simmer uncovered for 8–10 minutes until slightly reduced and bright. Stir in chopped basil off the heat.

Make aioli

In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, grated garlic, 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust lemon or salt to preference. Refrigerate until serving.

Assemble

On a warm plate or platter, arrange fried calamari with the crispy zucchini rounds and cherry peppers. Spoon a small pool of spicy marinara on the side and a dollop of lemon aioli. Sprinkle chopped parsley and, if using, a light dusting of grated Parmesan.

Serve

Serve immediately with lemon wedges for squeezing over the calamari. Recommend pairing with chilled white wine or a citrus-forward beer.