Crispy Ousted Calamari Recipe

Pat the cleaned calamari rings and tentacles dry with paper towels. Place them in a medium bowl.

Whisk together buttermilk, lime juice, minced garlic, salt, and black pepper in a separate bowl. Pour the marinade over the calamari, toss to coat, cover, and refrigerate for 15–20 minutes (do not over-marinate; just enough to tenderize and flavor).

While the calamari marinates, set up a breading station: in a shallow bowl combine the flour, cornstarch, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, and black pepper. In a second shallow bowl place the panko breadcrumbs (if using).

Remove calamari from the buttermilk, letting excess drip off. Working in batches, dredge calamari first in the seasoned flour mixture; if you want an extra crunchy layer, press lightly into panko after the flour. Shake off excess.

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 2 inches (about 3–4 cups). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry the calamari in small batches so pieces don't crowd the pan. Cook each batch 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Overcooking makes calamari tough, so keep it brief.

Use a slotted spoon to transfer fried calamari to a paper towel–lined tray to drain. Season immediately with a light sprinkle of salt. Keep cooked batches warm in a 200°F (95°C) oven on a rack while finishing remaining batches.

While frying, make the dipping sauce. In a small bowl combine mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey, smoked paprika, salt, and pepper. Stir until smooth and taste-adjust for heat and acidity. If too thick, thin with up to 1 teaspoon water or more lime juice.

Transfer calamari to a serving platter, garnish with chopped cilantro and lime wedges. Serve immediately with the chipotle dipping sauce on the side for dipping.

Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours but will lose crispness. Re-crisp in a 400°F (200°C) oven for 5–7 minutes before serving.