Crispy Calamari Recipe

Prepare

Pat the cleaned calamari rings very dry with paper towels. Chill in refrigerator 10–15 minutes if they feel moist; dry surface gives a crispier fry.

Breading station

In a shallow bowl combine flour, cornstarch, cornmeal, paprika, garlic powder, salt and black pepper. In a second bowl whisk eggs with milk until smooth.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to hold temperature; too low will make greasy calamari, too high will burn the breading.

Working in batches of about 6–8 rings (do not overcrowd), dredge calamari first in the flour mixture, shaking off excess, then dip into the egg mixture, then immediately return to the flour mixture for a final coat. Press lightly so coating adheres.

Carefully lower coated rings into hot oil and fry until golden brown and crisp, about 1.5–2 minutes per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Sprinkle a pinch of salt over each batch while hot.

Keep fried calamari warm in a low oven (200°F / 95°C) on a wire rack while you finish remaining components.

Slice red onion into 1/4-inch rounds and separate into rings.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add onion rings in a single layer (work in two quick batches if needed). Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.

Cook without moving for 2–3 minutes until nicely charred on one side, then flip and char the other side 1–2 minutes. Remove to a plate.

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon, 1/4 tsp salt and 1/8 tsp pepper until smooth.

Add sliced kale, shredded carrot and green onion. Toss thoroughly to coat. Let sit 10 minutes to soften kale and allow flavors to meld. Taste and adjust seasoning.

Split potato rolls and butter cut sides with the unsalted butter.

Heat a griddle or skillet over medium heat and toast buttered cut sides until golden brown and crisp, about 1–2 minutes. Keep warm.

If you want a little heat, stir the optional hot sauce into the BBQ sauce. Warm gently in a small saucepan or microwave briefly so it spreads easily on the roll.

Spread about 1 tablespoon BBQ sauce on the bottom half of each toasted potato roll.

Pile a generous portion (about 4–5 oz) of warm crispy calamari onto the sauced roll bottom.

Top calamari with 1/4–1/3 cup kale slaw and 2–3 charred onion rings. Add pickles if desired and sprinkle parsley.

Spread a little BBQ sauce on the top roll, close the sandwich, and serve immediately with lemon wedges on the side.