Calamari Recipe

1. Pat the calamari tubes and tentacles dry with paper towels. Slice the tubes into 1/2-inch rings; leave smaller tentacles whole.

2. Place the sliced calamari in a bowl. Add 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Toss to coat and let sit 10 minutes at room temperature (do not marinate longer than 30 minutes or acid will firm the texture too much).

3. In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1/4 cup fine cornmeal or semolina (if using), 1 teaspoon kosher salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon white pepper or cayenne. Whisk to blend and break up any lumps.

4. Working in small batches, dredge the marinated calamari in the flour mixture until evenly coated. Shake off excess flour and set coated rings/tentacles on a wire rack while heating oil. Excess flour will burn in the oil; a light, even coating is best.

5. Pour about 1 inch of neutral oil into a heavy skillet or shallow pan (about 1 cup, depending on pan size). Heat oil over medium-high heat to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small pinch of flour: it should sizzle and rise immediately.

6. Fry the calamari in a single layer in batches — do not overcrowd the pan. Cook rings and tentacles 45–75 seconds per batch until golden and crisp. Calamari cooks very quickly; remove as soon as the coating is golden. Overcooking will make it tough.

7. Use a slotted spoon or spider to remove fried calamari and transfer to a paper towel–lined tray or a wire rack set over a sheet pan to drain. While hot, sprinkle with a little extra kosher salt to taste and toss with chopped fresh parsley if using.

8. Serve immediately with lemon wedges for squeezing over the calamari.

9. Quick garlic-lemon mayo

Whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon hot sauce (optional), and 1/8 teaspoon salt in a small bowl. Adjust seasoning to taste. Chill until ready to serve.