Squid Recipe

Clean and prepare squid

If not already cleaned, separate the heads and tentacles from the bodies by holding the body in one hand and pulling the head/innards away with the other. Cut below the eyes to preserve the tentacles; discard beak and innards. Remove the clear quill (pen) from inside each body tube. Peel away the thin purple skin if desired. Rinse bodies and tentacles under cold running water to remove grit; rub lightly with 1 teaspoon coarse salt and rinse with about 1 cup cold water. Pat very dry with paper towels. Dry squid thoroughly — moisture prevents crisping when frying.

Slice bodies

For rings: lay each squid body flat, cut across into 1/3-inch (about 8 mm) wide rings. For calamari steaks: leave bodies whole and score externally in a crosshatch. Keep tentacles whole or halve larger clusters. Place prepared squid in a bowl and season lightly with 1/2 teaspoon of the fine salt and 1/4 teaspoon black pepper.

Coating mix

In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, remaining 1/2 teaspoon fine salt, and remaining 1/4 teaspoon black pepper. Mix thoroughly to ensure even coating.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or heavy pot, filling the pan so oil is 1.5–2 inches deep (about 3–4 cups for a 10–12 inch skillet). Heat oil over medium-high to high heat until it reaches 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 immediately and float to the surface.

Dredge squid

Work in small batches. Toss a portion of the dried squid rings and tentacles in the flour mixture until evenly coated, shaking off excess flour. Too much flour will clump and darken the oil.

Fry squid

Carefully add a single layer of coated squid to the hot oil — do not overcrowd. Fry for 45–60 seconds for tender squid (smaller pieces), up to 1.5 minutes for slightly larger pieces. The coating should be crisp and pale golden; squid will curl slightly. Remove with a slotted spoon or spider and transfer to a wire rack or paper towel–lined tray to drain. Sprinkle with a little flaky salt immediately. Repeat with remaining squid, allowing oil to return to temperature between batches.

Alternative quick-cook pan sauté

If you prefer sautéed squid instead of breaded-fried: heat 1 tablespoon unsalted butter with 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add minced garlic and cook 20–30 seconds until fragrant. Add 1 lb squid (whole rings and tentacles) in a single layer, sear 1 minute without moving, then toss and cook another 30–45 seconds until opaque and just firm. Remove from heat immediately to prevent rubberiness. Finish with 2 tablespoons fresh lemon juice and chopped parsley tossed through.

Finish and flavor

For fried calamari: while hot, toss lightly with the 1 tablespoon butter (optional) melted in a small pan with minced garlic for 30 seconds, then drizzle over cooked calamari. Add the 2 tablespoons lemon juice and 2 tablespoons chopped parsley, tossing to coat. Taste and adjust sprinkle of flaky salt and optional 1/2 teaspoon chili flakes as desired.

Transfer squid to a serving platter. Serve immediately with lemon wedges and extra flaky salt on the side. Fried squid pairs well with aioli, marinara or tartar sauce; sautéed lemon-garlic squid is excellent with crusty bread, a simple salad or over pasta. Leftovers can be chilled and used cold in salads, but reheating will toughen the squid — reheat briefly in a high-heat oven or quickly in a skillet just to warm.