Calamari Recipe

Make breadcrumbs

Preheat oven to 300°F (150°C). Tear day-old Italian bread into pieces and pulse in a food processor until coarse crumbs form. Spread crumbs on a baking sheet in an even layer.

Bake for 10–12 minutes, stirring once midway, until dry but not browned. Remove and cool slightly.

In a small skillet over low heat, warm 1 tablespoon olive oil. Add minced garlic and cook 20–30 seconds until fragrant. Toss the warm dry breadcrumbs with the garlic oil, chopped parsley, dried oregano, 1/4 tsp salt and 1/4 tsp pepper. Cool completely. Use immediately or store in an airtight container for up to 1 week.

Make relish

Combine thinly sliced pickled hot cherry peppers, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon honey, rinsed capers (if using), and chopped parsley in a small bowl. Taste and adjust balance of vinegar/honey for sweetness or acidity. Set aside at room temperature for flavors to meld while frying calamari.

Whip sauce

Whisk together mayonnaise, lemon juice, hot sauce (if using) and grated garlic until smooth. Chill until ready to serve.

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. If pieces are still wet, pat again — dry surface helps coating adhere and prevents oil splatter.

Set up breading station

In one shallow bowl combine flour, cornmeal, 1/2 cup of the prepared house breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, garlic powder and paprika. In a second bowl beat eggs with 1/4 cup milk to make an egg wash. Place remaining breadcrumbs in a third bowl for a final dredge.

Dredge calamari

Working in batches (do not overcrowd), toss squid rings and tentacles in the flour-cornmeal-breadcrumb mixture to coat lightly, then dip into the egg wash, letting excess drip off, and finally press into the plain breadcrumbs to form an even outer crust. Place coated pieces on a tray and let rest 5 minutes to help coating adhere.

Heat oil

Pour vegetable oil into a deep heavy pot to a depth of about 2–3 inches (about 3–4 cups depending on pot). Heat over medium-high to reach 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in ~45 seconds.

Fry calamari

Fry the coated calamari in small batches to avoid temperature drop, about 1.5–2 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet or paper towel-lined tray to drain. Immediately sprinkle lightly with a pinch of salt while hot.

Finish and serve

Arrange calamari on a warm platter. Spoon hot cherry pepper relish over or alongside the calamari and garnish with lemon wedges and extra chopped parsley. Serve hot with optional dipping sauce.