Calamari Recipe

Prepare squid

If not pre-cleaned, remove head, entrails, and quill. Peel off skin if desired. Slice tubes into 1/2-inch rings and reserve tentacles. Rinse briefly under cold water, then thoroughly pat dry with paper towels. Dry squid is essential to get a crisp coating.

Make dredge mix

In a shallow bowl or wide plate combine all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, smoked paprika, and garlic powder. Whisk to distribute seasonings evenly.

Prepare wet wash

In another bowl whisk together the egg and milk (or buttermilk) until smooth. This will help the dry coating adhere and create a light crust.

Heat oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches (or use a deep-fryer). Heat to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle and float, browning within 30–45 seconds.

Dredge calamari

Working in batches to avoid overcrowding, dip several squid rings and tentacles into the egg-milk wash, letting excess drip off, then toss in the dry dredge until evenly coated. Shake off extra flour and spread coated pieces on a wire rack while you heat oil and finish coating remaining squid.

Fry calamari

Carefully lower a small batch of coated squid into the hot oil using a spider or slotted spoon. Fry for 1.5–2 minutes, until golden brown and crisp. Do not overcook; squid cooks quickly and will become rubbery if left in the oil too long. Work in batches and keep oil temperature steady (350–360°F).

Drain and season

Remove fried calamari with a slotted spoon to a paper towel–lined tray or wire rack set over a sheet pan. Immediately sprinkle with finishing salt or flaky sea salt and a little chopped parsley if using. Continue frying remaining batches.

Serve

Serve calamari hot with lemon wedges and the dipping sauce on the side. Squeeze lemon over the calamari just before eating for brightness.

Make sauce

Whisk together mayonnaise, lemon juice, minced garlic, hot sauce, salt, and pepper in a small bowl until smooth. Taste and adjust lemon, salt, or heat. Chill until serving. The sauce can be made ahead and refrigerated for up to 3 days.