Calamari Fries Recipe

Prep squid

If not pre-cleaned, remove beak and quill. Rinse tubes and tentacles, pat completely dry with paper towels. Slice tubes into 1/4-inch wide strips (fries).

Marinate

Place sliced calamari in a bowl. Add buttermilk, 1 tsp sea salt and 1/2 tsp black pepper. Toss to coat, cover and refrigerate for 20–30 minutes to tenderize and help coating adhere.

While calamari marinates, whisk together all-purpose flour, semolina (or cornmeal), rice flour (if using), garlic powder, smoked paprika, cayenne, 1 tsp fine sea salt and 1/2 tsp black pepper in a shallow bowl or tray. Spread mixture in an even layer so pieces can be dredged individually.

Set a wire rack over a baking sheet to hold dredged calamari and allow excess coating to fall off.

Pour oil into a deep, heavy-bottomed skillet or casserole so the oil depth is about 1 to 1.5 inches (enough for shallow deep-frying). Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and rise immediately without burning.

Working in small batches (about 4–6 pieces at a time depending on pan size), remove calamari from buttermilk, letting excess drip back into bowl. Dredge each piece thoroughly in the dry mix, pressing lightly so the coating adheres, then shake off excess and place on the wire rack. Repeat until one batch is ready.

Carefully lower a single batch into hot oil with tongs or a spider. Fry 45–75 seconds, turning gently once or twice, until coating is golden and crisp — do not overcook, calamari cooks quickly and will become rubbery if left too long.

Use a slotted spoon or spider to remove fried calamari and transfer to a paper towel-lined plate or clean wire rack. Lightly sprinkle a pinch of finishing sea salt. Let oil return to temperature between batches before frying remaining calamari.

While frying the final batch, stir together mayonnaise, minced garlic, lemon juice, lemon zest, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust salt or lemon as needed. Chill until ready to serve.

Arrange calamari fries on a serving platter, sprinkle with chopped parsley and an extra light dusting of finishing sea salt. Serve immediately with lemon wedges and the lemon-garlic aioli on the side.

If serving for a crowd, keep finished batches on a low oven (200°F/95°C) on a wire rack to preserve crispness for up to 15–20 minutes; avoid stacking.