Crispy Calamari Recipe

Pat the cleaned squid rings and tentacles very dry with paper towels. Dry surface helps achieve a crisp crust.

Thinly slice the red onion and place in a small bowl of cold water while prepping to mellow the bite, or quick-pickle with 1 tbsp vinegar, 1 tsp sugar, and 2 tbsp water for 10 minutes if preferred.

Set up a three-station breading line: (1) flour mixed with 1 tsp Old Bay and 1/2 tsp salt, (2) beaten eggs with milk, (3) breadcrumb mixture (fine breadcrumbs + panko + 1 tsp Old Bay + 1/2 tsp pepper).

Make the sauce

Whisk together mayonnaise, minced chipotle, adobo sauce, lemon juice, smoked paprika, honey (if using), and 1/4 tsp salt in a small bowl. Taste and adjust heat or acidity. Chill until serving.

Heat a large heavy skillet (or a Dutch oven) over medium-high and add oil to reach a depth of about 1/2 inch. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breadcrumbs — they should sizzle and brown in about 30 seconds.

Working in a single layer and not overcrowding (do 2 small batches), dredge squid first in the seasoned flour, shaking off excess; then dip into the egg wash; then press into the breadcrumb mixture to thoroughly coat. Place coated rings on a wire rack while you finish the rest.

Fry each batch for 1.5–2 minutes, turning if necessary, until golden brown and crisp. Calamari cooks quickly — do not overcook or it becomes rubbery. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain.

Immediately after frying each batch, sprinkle a light pinch of extra Old Bay and a little kosher salt over the hot calamari to season.

Arrange the hot calamari on a platter. Scatter the thinly sliced (or quick-pickled) red onion and chopped parsley over the top.

Cut the lemon into wedges and serve alongside. Serve chipotle mayonnaise in a small bowl for dipping.

Recommended serving: enjoy immediately while piping hot and crisp. Leftovers can be briefly re-crisped in a 400°F (200°C) oven for 5–7 minutes but will never be as crisp as freshly fried.