Crispy Calamari Recipe
Fresh calamari & banana peppers fried light & crispy, chilled marinara side
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Banana Peppers
Marinara Dipping Sauce
Method
Calamari
Prepare squid
Pat squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2" rings. Drying thoroughly is critical to a light, crispy fry.
Marinate briefly
Place the dried calamari in a bowl and pour the buttermilk over them. Toss to coat and let sit 10 minutes while you prepare other components. This tenderizes and helps the coating adhere.
Make coating mix
In a shallow bowl or rimmed plate whisk together 3 tbs flour, 2 tbs cornstarch, semolina (if using), 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika until evenly combined.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of coating immediately sizzles and rises.
Dredge and fry
Working in small batches to avoid crowding, remove calamari from buttermilk allowing excess to drip off, then toss in the flour mixture to coat evenly. Shake off excess. Fry 1 to 1 1/2 minutes until pale golden and crisp — do not overcook or they will become rubbery. Use a slotted spoon or spider to transfer to a paper towel–lined tray. Keep warm in a low oven (200°F / 95°C) if needed while you finish batches.
Season
Immediately after frying, sprinkle a light pinch of salt over the calamari to season while still hot. Serve hot with lemon wedges.
Banana Peppers
Prepare peppers and batter
Slice banana peppers into 1/4" rings, remove seeds if you prefer milder bites, and pat dry. In a bowl combine 1/2 cup flour, 1 tbs cornstarch, 1/2 tsp salt and 1/4 tsp pepper. Stir in cold club soda gradually until you have a slightly thick, bubbly batter (adjust amount of soda for desired consistency).
Fry peppers
Using the same 350°F (175°C) oil, working in small batches, dip pepper rings into the batter to coat, letting excess drip off, then fry until golden and crisp, about 1 to 1 1/2 minutes. Remove with a slotted spoon to paper towels and lightly salt.
Marinara Dipping Sauce
Finish sauce
Warm the marinara in a small saucepan over low heat for 3–5 minutes until heated through. Stir in 1 tsp olive oil and red pepper flakes if using. Spoon into a chilled ramekin and sprinkle with sliced basil if desired.