Calamari Recipe

Prepare squid

If your squid is not pre-cleaned, remove head, innards, cartilage and outer skin. Separate tentacles from tubes. Rinse under cold water and pat completely dry with paper towels. Slice tubes into 1/2-inch rings. Trim tentacles if needed so pieces are uniform.

Marinate

Place squid rings and tentacles in a bowl. Add buttermilk, lemon juice, 1 tsp salt and 1 tsp black pepper. Toss to coat. Cover and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the coating adhere.

Mix dry coating

In a shallow bowl or rimmed plate, whisk together the flour, cornmeal or semolina (if using), paprika, garlic powder, 1 tsp salt, 1/2 tsp black pepper and cayenne (if using). Make sure there are no lumps.

Dredge squid

Remove the squid from the marinade in small batches, allowing excess buttermilk to drip off but not wiping completely dry. Toss the pieces in the flour mixture to coat thoroughly, shaking off excess. Place coated pieces on a wire rack or tray while you heat the oil. Do not overcrowd the coating surface.

Heat oil

Pour oil into a deep, heavy-bottomed skillet or saucepan to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat over medium-high until the oil reaches 350–370°F (175–190°C). If you don’t have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and rise immediately without browning too quickly.

Fry in batches

Working in small batches (about a handful at a time), carefully add coated squid to the hot oil. Fry until golden and crisp, about 1.5–2 minutes. Stir gently to separate pieces and ensure even browning. Avoid frying too long — overcooked squid becomes tough. Use a slotted spoon or spider to transfer cooked calamari to a paper towel-lined tray to drain. Repeat with remaining squid, allowing oil to return to temperature between batches.

Finish

While still hot, season fried calamari lightly with a pinch of salt. If you want extra flavor, sprinkle with a little lemon zest and chopped parsley.

Arrange calamari on a warmed platter. Serve immediately with lemon wedges, chopped parsley sprinkled over the top and aioli or tartar sauce on the side for dipping.