Crispy Calamari Recipe

Prepare the squid

If not precleaned, rinse squid under cold water. Separate tubes from tentacles. Slice tubes into 1/2-inch rings. Pat all pieces very dry with paper towels to remove surface moisture — this helps the coating adhere and prevents oil splatter.

Soak in buttermilk

Place dried squid in a bowl and pour buttermilk over it to lightly coat. Cover and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the dry mix stick.

Heat the oil

While squid soaks, pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dry mix — it should sizzle and rise to the surface immediately.

Dredge the squid

In a shallow bowl or rimmed plate, combine the dredge & seasoning dry mix ingredients (0.5 cup flour, 0.25 cup cornstarch, paprika, onion powder, garlic powder, salt, pepper). Remove a few pieces of squid from buttermilk, letting excess drip off, then toss in the dry mix to coat evenly. For extra crunch, after the flour mix, press each piece into the optional fine breadcrumbs (from the main calamari section) and shake off excess. Work in small batches to avoid clumping.

Fry in batches

Carefully add a single layer of coated squid to the hot oil — do not overcrowd. Fry 1 to 1 1/2 minutes, until golden brown and crisp. Tentacles may take a few seconds longer. Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined tray to drain. Immediately sprinkle with a pinch of salt while hot. Repeat with remaining squid, allowing oil to return to 350°F between batches.

Serve

Arrange calamari on a warmed platter, sprinkle with chopped parsley and serve with lemon wedges and the Lemon-Garlic Aioli for dipping.

Whisk together 0.5 cup all-purpose flour, 0.25 cup cornstarch, 0.5 tsp paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, 1 tsp fine sea salt, and 0.25 tsp black pepper in a shallow bowl. Set aside and use to coat the buttermilk-soaked squid as described in the frying directions.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust lemon or salt as desired. Chill until ready to serve.

Garnish fried calamari with 2 tbsp chopped parsley and serve with extra lemon wedges. Encourage guests to squeeze lemon over calamari and dip into the aioli.

Safety note: Keep an eye on oil temperature; lower heat if coating browns too quickly before squid is cooked. Cooked calamari should be crisp on the outside and tender (not rubbery) inside.