Rinse squid under cold water. Pat dry thoroughly with paper towels. Trim tentacles from the head if needed and discard beak. Slice tubes into 1/2-inch rings and leave tentacles whole or halved if large. Place squid in a bowl and pour buttermilk over it, toss to coat, cover and refrigerate for 20–30 minutes (this tenderizes and helps coating adhere).

Prepare squid

In a shallow wide bowl or tray combine all-purpose flour, cornstarch, cornmeal, smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Whisk to evenly distribute spices and break up any lumps.

Make dry mix

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle and float immediately.

Heat oil

Remove squid from buttermilk, allowing excess to drip off (do not shake vigorously). Working in small batches to avoid overcrowding, dredge squid pieces in the dry mix, pressing gently so the coating adheres. Shake off excess coating.

Dredge squid

Carefully place a single layer of coated squid into the hot oil; do not overcrowd. Fry 1.5–2.5 minutes per batch until golden brown and crisp. Tentacles may cook slightly faster—remove when lightly golden. Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a small pinch of salt while still hot.

Keep cooked batches warm in a 200°F (95°C) oven on a tray while you finish frying remaining squid. Before serving, toss with chopped fresh parsley (optional) and serve with lemon wedges and the chipotle lime aioli on the side.

Finish

Remove one canned chipotle pepper and finely mince it (wear gloves or wash hands after handling). Measure 1 teaspoon of adobo sauce from the can.

Prepare chipotle

In a small bowl combine mayonnaise, sour cream, minced chipotle pepper, adobo sauce, fresh lime juice, lime zest, honey, and grated garlic. Whisk until smooth and homogeneous.

Mix aioli

Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper (adjust to taste). For best flavor, refrigerate the aioli for at least 15–20 minutes to allow flavors to meld before serving. If aioli is too thick, thin with a teaspoon of water or additional lime juice.

Season and rest

fresh squid (tubes and tentacles)

buttermilk

all-purpose flour

cornstarch

finely ground cornmeal

smoked paprika

garlic powder

onion powder

sea salt

black pepper

vegetable oil (for frying)

lemon wedges

fresh parsley, chopped (optional)

mayonnaise

sour cream

adobo chipotle pepper (from canned chipotles)

adobo sauce (from the can)

fresh lime juice

lime zest

honey (or agave)

garlic, grated (or minced)

salt

Shooters Crispy Calamari

Make Shooters Crispy Calamari Recipe in just 45m. Chipotle lime aioli

Shooters Crispy Calamari Recipe

Frequently paired with

Local Coupons