Crispy Fried Calamari Recipe

Clean and cut

If not pre-cleaned, separate squid tubes from tentacles. Remove quill and innards; peel skin if desired. Rinse under cold water and pat dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole.

Place calamari in a bowl. Add 2 tablespoons lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to coat and let sit 10 minutes in the refrigerator while you prepare breading and oil (do not marinate much longer or the acid will firm the squid).

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal (or semolina), 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.

Place the marinated, patted-dry calamari in a single layer on a tray. Have a second tray or plate ready to hold breaded pieces.

Pour 4 cups neutral frying oil into a heavy-bottomed Dutch oven or deep skillet, using enough oil to give the calamari space to float (about 2-3 inches deep). Attach a thermometer to the pot.

Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour: it should sizzle and brown within 30-45 seconds.

Working in small batches (about 6-8 rings/tentacles at a time, do not overcrowd), dredge calamari in the breading mixture, shaking off excess. Carefully lower into hot oil with a spider/skimmer or slotted spoon.

Fry for 45-75 seconds per batch until golden and crisp. Calamari cooks quickly — do not overcook or it becomes rubbery. Tentacles may take a few seconds longer than rings.

Remove fried calamari to a wire rack set over a baking sheet or paper towels to drain. Keep in a warm oven (200°F / 95°C) while finishing remaining batches to keep crispness.

While the final batches finish frying, add 1 tablespoon extra virgin olive oil to a small skillet over medium heat. If using fresh peppers, add 8 whole or halved hot cherry peppers and sauté 2-3 minutes until blistered and lightly charred; if using pickled peppers, drain well and sauté 1-2 minutes to warm and slightly crisp. Remove and set aside.

Arrange fried calamari on a serving platter. Scatter the hot cherry peppers over the top. Sprinkle 2 tablespoons chopped parsley and 1/4 teaspoon coarse sea salt evenly. Serve immediately with lemon wedges.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon grated garlic, 1/2 teaspoon hot sauce (optional), and 1/8 teaspoon salt. Whisk until smooth. Taste and adjust acidity or heat as desired. Serve alongside calamari.