Fried Calamari (10) Recipe

Prep and Marinate

If whole squid is not pre-sliced, clean and slice bodies into 1/2-inch rings and reserve tentacles. Pat the squid thoroughly dry with paper towels. In a bowl, combine buttermilk, lemon juice, minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper. Add the squid to the marinade, cover, and refrigerate for 20–30 minutes. This tenderizes the squid and helps the breading adhere.

Make Breading Mix

In a shallow dish or wide bowl, whisk together the all-purpose flour, cornstarch, breadcrumbs (if using), paprika, garlic powder, onion powder, dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Dredge

Remove squid from the buttermilk mixture in small batches, allowing excess to drip back into the bowl. Dredge each ring/tentacle in the dry breading mixture, pressing gently so the coating adheres. Place coated pieces on a wire rack set over a baking sheet. Let them rest for 5–10 minutes to set the crust; this reduces loss of coating in the oil.

Heat Oil

Pour oil into a deep heavy-bottomed pot or fryer to a depth of about 2–3 inches (do not fill more than half the pot). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with one breaded piece—oil should sizzle immediately and brown in about 30–45 seconds.

Fry in Batches

Working in small batches (to avoid overcrowding and temperature drop), carefully lower 6–8 coated calamari pieces into the hot oil using a spider or slotted spoon. Fry for 45–60 seconds, turning if needed, until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel-lined baking sheet or wire rack. Sprinkle lightly with a pinch of sea salt while hot. Repeat with remaining calamari, keeping finished pieces warm in a low oven (200°F / 95°C) if desired.

Garnish

Once all batches are fried, transfer calamari to a serving platter, squeeze fresh lemon wedges over the top, and sprinkle with chopped fresh parsley. Taste and add additional sea salt if needed.

Make Sauce

Whisk together mayonnaise, grated garlic, 1 tablespoon lemon juice, 1/2 tsp hot sauce, 1/4 tsp salt, and a pinch of black pepper in a small bowl until smooth. Adjust seasoning to taste. Chill until ready to serve.