Fried Calamari Recipe

Thaw and dry

If frozen, thaw calamari in the refrigerator overnight or under cold running water. Drain and pat very dry with paper towels. Excess moisture prevents proper crisping.

Keep cold

Place the dried rings in a bowl and briefly chill over ice (set the bowl in a larger bowl with ice or pour 250 ml ice water around plastic-wrapped bowl) for 5 minutes — cold squid helps keep the coating from absorbing oil.

Squeeze the juice of half the lemon over the calamari and toss lightly to remove any fishy odor. Reserve the remaining lemon for serving.

Make dry mix

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika and 0.25 tsp cayenne (if using). Ensure there are no lumps.

Make wet wash

In a second bowl whisk 2 eggs with 60 ml milk (or buttermilk) until smooth. This creates a light adhesive layer for the dry mix.

Dredge

Working in batches (do not overcrowd), dip a portion of chilled calamari rings into the egg wash, let excess drip off, then transfer to the flour-cornstarch mixture. Toss gently to fully coat. Place coated rings on a wire rack and let rest 5 minutes to set the coating. Repeat until all rings are coated.

Heat oil

Pour ~1.5 liters neutral oil into a deep pot or fryer (leave at least 5 cm/2 in headspace). Heat oil to 175°C (350°F). Use a thermometer to maintain temperature; too cool yields greasy calamari, too hot over-browns quickly.

Fry in batches

Fry 6–8 rings at a time (enough to keep oil temp steady) for 60–90 seconds until pale golden and just crisp. Remove with a slotted spoon to a paper-towel-lined tray or wire rack. Let oil recover to 175°C between batches.

Second flash fry (optional for extra crisp)

For an extra-light, crisp finish, once all batches are cooked, raise oil to 190–195°C (375–385°F) and flash-fry each batch 20–30 seconds until golden brown. Drain on a rack and immediately sprinkle lightly with a pinch of salt while still hot.

Keep cooked calamari warm in a low oven (100°C / 210°F) on a rack while finishing remaining batches so all servings are hot and crisp.

Combine

In a small bowl combine 0.5 cup mayonnaise, 0.25 cup sour cream (or Greek yogurt), 2 minced garlic cloves, 1 tbs lemon juice, 0.25 tsp salt and 0.125 tsp black pepper. Stir until smooth.

Rest

Taste and adjust seasoning. Let the dip sit at least 10 minutes for flavors to meld (can be made up to 2 hours ahead and refrigerated).

Mix sauce

In a small bowl combine 0.5 cup ketchup, 2 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs lemon juice, 0.25 tsp hot sauce (optional) and 0.125 tsp salt. Stir until uniform.

Taste and adjust horseradish or lemon to preference. Chill briefly if desired; serves well at room temperature.

Plating

Arrange hot calamari on a platter or individual plates. Sprinkle chopped parsley (2 tbs) over the top and add lemon wedges (4) at the side.

Serve immediately with garlic dip and cocktail sauce in small bowls. Recommend diners squeeze lemon over calamari and enjoy while crisp.