Calamari Almandine Recipe

Prepare flour mixture

In a shallow wide bowl or rimmed plate combine all-purpose flour, cornmeal, 2 tsp salt, 1 tsp black pepper and paprika if using. Mix well so the cornmeal distributes evenly.

Prepare egg wash

In another shallow bowl whisk together the beaten eggs and 1/2 cup milk until homogenous.

Heat oil

Pour 1 cup vegetable or peanut oil into a deep skillet or sauté pan (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture — it should sizzle and float immediately.

Dredge calamari

Pat calamari rings dry with paper towels. Working in batches to avoid crowding, first dredge rings in the flour/cornmeal mixture, then dip into the egg wash, then return to the flour mixture for a final coating. Shake off excess flour. Place coated rings on a wire rack while you heat oil and prepare the almond topping.

Fry calamari

Fry calamari in batches (do not overcrowd) 1 to 1 1/2 minutes per batch until golden and crisp. Use a slotted spoon or spider to transfer fried rings to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed while you finish remaining batches.

While the calamari fries, melt 4 tbs unsalted butter in a medium skillet over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the toasted sliced almonds to the skillet and sauté 1 to 2 minutes, stirring constantly, until almonds are warmed and begin to take on a light golden color. If your almonds are already deeply toasted, reduce time to avoid burning.

Stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tbsp rinsed capers (if using), 2 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Cook 30 seconds to combine and allow flavors to marry. Taste and adjust seasoning with additional salt or lemon as needed. Remove from heat.

If the butter separates or looks too thin, swirl the pan off heat to emulsify before tossing with calamari.

Transfer fried calamari to a large serving platter. Immediately spoon the warm almond-butter mixture evenly over the hot calamari so the almonds adhere to the coating.

Garnish with lemon wedges and parsley sprigs. Serve immediately so calamari remains crisp; provide extra lemon on the side for squeezing.

Leftover note: To keep texture, reheat briefly in a preheated 375°F (190°C) oven for 5–7 minutes, then reheat almond topping separately and spoon on before serving.