Point Judith Calamari Recipe

Prepare squid

If not already prepared, rinse squid under cold water. Pat dry thoroughly with paper towels. Slice the tubes into 1/2-inch rings and keep tentacles whole. Excess moisture prevents crisping, so dry as much as possible.

Marinate briefly

Place the dried calamari in a bowl and pour the buttermilk over it; toss to coat. Let sit 10 minutes. The buttermilk helps tenderize and helps the coating adhere.

Heat oil

Pour oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a cube of bread — it should brown in ~60 seconds.

Make dredge

In a large bowl or shallow dish combine flour, cornstarch, optional cornmeal, kosher salt, black pepper, and paprika. Whisk to blend evenly.

Dredge calamari

Remove calamari from buttermilk, letting excess drip off. Toss rings and tentacles in the flour mixture in batches, pressing lightly so the coating adheres. Shake off excess flour. Place coated pieces on a tray while you finish coating remaining calamari.

Flash-fry in batches

Working in small batches (do not overcrowd), carefully lower coated calamari into the hot oil. Fry until golden and crisp, about 60–90 seconds per batch. Tentacles may take slightly longer. Use a spider/skimmer to stir gently and ensure even browning. Remove to a paper towel–lined tray to drain. Maintain oil temperature at 325–350°F between batches; allow the oil to come back up to temp before adding the next batch.

Season immediately

While still hot, sprinkle the fried calamari with a pinch of kosher salt and half of the chopped parsley. Toss gently to distribute.

Make aioli: In a small bowl combine mayonnaise, Sriracha, minced garlic, lemon juice, optional neutral oil, salt, and pepper. Whisk until smooth and taste; adjust heat (more Sriracha) or acidity (more lemon) to preference. Chill until ready to serve. For a thinner aioli, stir in 1–2 teaspoons water or more lemon juice.

Plate the calamari in a shallow mound. Garnish with remaining chopped parsley and serve lemon wedges on the side.

Serve immediately with a small bowl of sriracha aioli for dipping. Recommend serving hot for best texture.