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Ingredients
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Fried Calamari
Special Sauce
Method
Fried Calamari
Prep the squid
If not already prepared, rinse calamari rings and tentacles under cold water and pat very dry with paper towels. Trim any rough edges and cut larger rings into 1/2–3/4-inch wide pieces so cooking is even. Chill in the refrigerator while you prepare other components.
Make the dry mix
In a shallow bowl or large plate, whisk together all-purpose flour, cornstarch, sea salt, black pepper, sweet paprika, and garlic powder until evenly combined.
Make the wet batter
In a separate bowl, beat the egg lightly, then whisk in the cold sparkling water until blended. The mixture should be cold and slightly frothy; sparkling water helps produce a light, crisp coating. If you prefer a fully dry dredge, omit the egg/water step and proceed with dry flour only.
Heat the oil
Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of at least 2–3 inches (about 1 liter for a medium pot). Heat oil over medium-high heat until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and brown in about 30–45 seconds.
Dredge and batter the calamari
Working in small batches to avoid overcrowding, lightly toss a portion of calamari in the dry mix to coat. Shake off excess flour, then dip into the egg and sparkling water mixture (or use just the dry mix if desired), and return to the dry mix for a final light dredge. Ensure each piece has an even, thin coating. Keep coated pieces on a wire rack while you fry; do not stack them.
Fry
When oil is at temperature, carefully lower a single layer of coated calamari into the hot oil using a spider or slotted spoon. Fry in small batches for 60–90 seconds, stirring gently once, until the coating is golden and crisp. Avoid overcooking—squid cooks very quickly. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for a few seconds.
Keep warm
If making multiple batches, keep finished batches in a single layer on a baking sheet in a 200°F (95°C) oven to stay crisp while frying the remainder.
Finish
Once all batches are fried, give a light sprinkle of extra fine sea salt and a squeeze of fresh lemon over the calamari just before serving.
Special Sauce
Combine ingredients
In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, and grated garlic until smooth and homogenous.
Season and rest
Taste and adjust seasoning with salt and black pepper. Stir in chopped parsley if using. Refrigerate the sauce for at least 15 minutes to allow flavors to meld. Bring to room temperature before serving alongside the hot calamari.