Fried Calamari Recipe

Pat the cleaned calamari rings and tentacles dry with paper towels. Transfer to a bowl and pour the buttermilk over them. Cover and refrigerate for 15–20 minutes to tenderize and help coating adhere.

While the calamari soaks, combine the flour, cornstarch, salt, black pepper, garlic powder and paprika in a shallow dish or bowl. Whisk to blend and remove any lumps.

Heat oil in a deep, heavy pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature. There should be about 2–3 inches of oil in the pot.

Drain the calamari briefly, shaking off excess buttermilk. Working in batches to avoid overcrowding, dredge pieces in the flour mixture, pressing lightly so a thin, even coating adheres. Shake off excess flour.

Fry each batch 1½–2 minutes, until golden and crisp. Do not overcook—calamari cooks quickly. Use a spider or slotted spoon to remove the calamari and transfer to a wire rack set over a sheet pan or to paper towels to drain. Keep warm in a 200°F (95°C) oven if desired while finishing remaining batches.

Once all batches are fried, sprinkle with a little extra salt to taste and squeeze fresh lemon over before serving.

In a small bowl combine the chopped peppadews, finely diced red onion and chopped cilantro.

Add olive oil, red wine vinegar, salt and pepper. Stir to combine and taste; adjust seasoning. Let sit at room temperature for at least 10 minutes to allow flavors to meld. Refrigerate if not using immediately.

In a small bowl whisk together the mayonnaise, finely chopped chipotle, lemon juice and honey until smooth.

Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper and taste; add more chipotle for heat or more lemon for brightness as desired. Store chilled until ready to plate.

Place the peeled garlic cloves and salt in the bowl of a food processor. Pulse until finely minced, scraping down the sides as needed.

With the processor running, add the ice water in a thin stream, then begin adding the neutral oil drop by drop at first to start an emulsion. Once the mixture begins to thicken and emulsify, you can increase to a very thin steady stream of oil until all oil is incorporated and the sauce is pale and fluffy (about 3–4 minutes total of streaming).

Add the lemon juice and pulse a few times to incorporate. Taste and adjust salt or lemon. If the toum is too thick, add another teaspoon of ice water and pulse to loosen. Transfer to a small bowl and refrigerate until serving.

Arrange the fried calamari on a platter or individual plates. Spoon the peppadew & red onion relish alongside or over a portion of the calamari.

Drizzle chipotle lemon vinaigrette lightly over some of the calamari or serve in a small ramekin for dipping.

Serve garlic toum in a separate small bowl for dipping. Garnish with additional chopped cilantro and lemon wedges. Serve immediately while calamari is hot and crisp.