Calamari Recipe

Prepare the squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings; keep tentacles whole or halved if large. Lightly toss the cut squid with 1/2 teaspoon kosher salt and set in the refrigerator while you prepare the batter.

Make the dry mix

In a large bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1/2 tsp baking powder, 1 1/2 tsp kosher salt (remaining salt), 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Whisk to combine and break up any lumps.

Make the batter

If using the egg: lightly beat the egg in a small bowl. Add the cold club soda (or sparkling water) to the beaten egg, then gradually pour into the dry mix while whisking until you have a slightly thick, smooth batter that will coat the calamari (should be similar to pancake batter). If not using egg, just whisk cold club soda into the dry mix until combined. Do not overmix; some small lumps are fine. Keep the batter cold by placing the bowl in an ice bath or refrigerating briefly.

Heat the oil

Pour vegetable oil into a heavy pot or fryer to a depth of 2–3 inches (about 1 liter). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise quickly without burning.

Dust and batter the squid

Place the 1/4 cup flour for dusting in a shallow dish. Lightly dredge a small batch of squid rings and tentacles in the flour, shaking off excess. Dip the floured squid into the cold batter, allowing excess to drip off, so pieces are evenly coated but not heavy with batter.

Fry

Working in batches to avoid crowding, carefully lower battered squid into the hot oil using a spider or slotted spoon. Fry until golden and crisp, about 1.5–2 minutes per batch (small rings/tentacles). Adjust heat to keep oil between 325–350°F so the calamari cooks through without burning. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels. Immediately season lightly with a pinch of kosher salt.

Keep warm

If making multiple batches, keep finished calamari in a single layer on a warm oven tray at 200°F (95°C) to stay crisp for a short time before serving. Do not stack pieces or they will soften.

In a medium bowl combine mixed salad greens, halved cherry tomatoes, and sliced red onion. Whisk together 2 tbs extra-virgin olive oil, juice of half the lemon (reserve remaining lemon for serving), 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss the salad lightly just before serving so it remains crisp.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle (or relish), 1 tsp chopped capers, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tbs chopped fresh parsley, 1/4 tsp salt and 1/4 tsp pepper. Stir until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to serve; bring to near room temperature for best flavor.

Arrange warm calamari on a platter with lemon wedges and a sprinkle of chopped parsley. Serve immediately alongside the tossed salad and a small bowl of tartar sauce for dipping.