Calamari Recipe

Prepare the squid

If not pre-cleaned, remove head, entrails and cartilage from squid tubes. Rinse tubes and tentacles under cold water, pat very dry with paper towels (moisture prevents crisping). Cut tubes into 1/2-inch rings; keep tentacles whole or halve if large.

Set up dredging stations

In a shallow bowl, whisk together eggs and milk until smooth. In a wide, shallow dish combine flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, smoked paprika and garlic powder; mix well. Reserve a small plate for finished dredged rings.

Coat the calamari

Working in batches (to avoid crowding), toss a portion of squid rings/tentacles into the flour mixture to lightly coat, then dip into the egg wash, letting excess drip off, then return to the flour mixture for a final coating. Press lightly so the coating adheres. Place dredged pieces on the reserve plate and let rest 5 minutes so coating firms.

Heat oil

Pour vegetable oil into a medium heavy-bottomed pot or deep fryer to a depth of ~2 inches. Heat over medium-high until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test with one floured edge of calamari: it should sizzle immediately and bubble briskly.

Fry calamari

Fry the calamari in small batches (6–8 pieces) for 1 to 1.5 minutes per batch, stirring gently so pieces don't stick, until golden and crisp. Avoid overcooking — calamari becomes rubbery if fried too long. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Immediately sprinkle with remaining 1/2 tsp salt while still hot and toss with chopped parsley and a squeeze of lemon if desired.

Serve

Serve calamari hot with lemon wedges and the dipping sauce (if using). Best eaten immediately for maximum crispness.

In a small bowl whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, hot sauce, minced garlic, salt and pepper until smooth. Taste and adjust lemon, hot sauce or salt to preference. Chill until ready to serve.