Calamari Recipe

Prepare squid

If not already cleaned, remove heads, innards and quill from squid tubes. Rinse tubes and tentacles. Pat completely dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Place in a bowl and chill while preparing batters and oil.

Make corn flour batter

In a shallow bowl or wide dish whisk together 1 cup corn flour, 1/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Slowly whisk in about 1/2 cup very cold sparkling water or beer until the mixture forms a slightly thick, but still runny batter that will coat the rings (adjust with a little more water or flour as needed). Keep batter cold by setting bowl over another bowl of ice if necessary.

Heat oil

Pour oil into a deep, heavy-bottomed pot or fryer to a depth of about 3 inches (use enough to fully immerse pieces). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown in about 30–45 seconds.

Fry calamari

Working in small batches (to avoid overcrowding), dust squid pieces very lightly with a little extra corn flour (this helps batter adhere), then dunk into the corn flour batter to coat. Carefully lower into the hot oil with a slotted spoon or spider. Fry until golden and crisp, about 1.5–2 minutes depending on size. Remove with a slotted spoon and drain on a rack or paper towels. Season immediately with a light sprinkle of salt. Keep warm in a low oven (200°F / 95°C) on a rack while finishing remaining batches.

Finish

Once all batches are fried, give calamari one quick flash-fry (15–20 seconds) in a very hot fryer to re-crisp if needed. Transfer to serving platter and squeeze lemon over just before serving.

Make a light batter by combining 1/4 cup all-purpose flour, 1/4 cup corn flour, and 1/4 tsp salt in a shallow bowl. Whisk in about 1/4 cup cold sparkling water until a smooth, thick but pourable batter forms. Pat gherkins dry again if needed.

Heat oil (shared with calamari) to the same 350°F (175°C) range. Coat each gherkin lightly in a dusting of plain flour (this helps batter stick), then dip into the batter, letting excess drip off. Fry in small batches 2–3 minutes until batter is crisp and lightly golden. Remove and drain on paper towels or a rack. Season with a pinch of salt while hot.

If oil temperature drops while frying gherkins, allow it to return to 350°F before adding more to ensure crispness.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh dill, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon chopped capers (optional), 1/2 teaspoon grated garlic, 1/2 teaspoon hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust lemon, salt or heat as desired. Chill for at least 15 minutes to let flavors meld.

Thinly slice 1 fresh red chilli. Scatter slices and chopped parsley or extra dill over the plated calamari and gherkins for color and a touch of fresh heat. Serve lemon wedges and the chilled lemon dill remoulade alongside for dipping.