Fried Calamari Recipe

Prepare calamari

If not already prepared, rinse squid under cold water, pat dry with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole. Dry thoroughly—excess moisture will prevent crisping.

Make dry mix

In a large bowl combine all-purpose flour, cornstarch, cornmeal (if using), baking powder, 1 1/2 tsp kosher salt (from the 2 tsp total), black pepper, paprika, and garlic powder. Whisk to evenly distribute.

Make wet mix

In a separate bowl whisk eggs with buttermilk and cold water (or soda water) until smooth. Season lightly with remaining 1/2 tsp salt and a pinch of pepper.

Batter or dredge options

Two approaches: (A) Wet batter: dip calamari into wet mix, then into dry mix for a thicker, craggy coating; (B) Double-dredge: dredge calamari in dry mix, dip into wet, then back into dry for an extra-crispy finish. Use tongs to avoid clumping and shake off excess before frying.

Heat oil

Pour vegetable oil into a deep pot or fryer to reach 2–3 inches deep (about 1 L as indicated). Heat oil to 350–360°F (175–182°C). Use a thermometer to maintain temperature; too hot will burn outside, too cool will make greasy calamari.

Fry calamari

Work in small batches (enough to avoid crowding). Carefully lower battered calamari into hot oil and fry 1.5–2 minutes until golden brown and crisp. Tentacles may cook slightly faster—remove when golden. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Immediately sprinkle lightly with salt.

Keep warm

If making multiple batches, keep finished calamari on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes to keep warm and crisp while you finish frying remaining batches.

Combine mayonnaise, Dijon mustard, chopped capers, chopped cornichons or pickles, lemon juice, paprika, hot sauce (if using), chopped parsley, salt and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning—add a little more lemon for brightness or hot sauce for heat. Chill until ready to serve.

If using store-bought, transfer to a small serving dish. For a quick homemade version: in a small saucepan combine rice vinegar, sugar, water and chopped chili or red pepper flakes. Bring to a gentle simmer until sugar dissolves. Stir in cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and simmer 30–60 seconds until slightly thickened. Cool before serving.

Arrange fried calamari on a serving platter or individual plates. Sprinkle chopped parsley and an extra pinch of salt over the top. Serve immediately with lemon wedges, a small bowl of remoulade and a small bowl of sweet chili sauce alongside for dipping.

Leftover handling: serve fried calamari immediately for best texture. If storing, cool completely, refrigerate in a single layer for up to 1 day; re-crisp in a 400°F (200°C) oven for 4–6 minutes.