Crispy Calamari Recipe

Prepare squid

Pat the squid rings dry with paper towels. Excess moisture prevents a crisp crust, so dry thoroughly.

Make dredging mix

In a shallow bowl combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder and paprika. Stir until evenly mixed.

Make egg wash

In a separate bowl whisk the eggs with the milk until smooth.

Coat calamari

Working in batches, dredge the dried squid rings first in the flour mixture, shaking off excess, then dip into the egg wash, then press into the breadcrumbs/panko so they are evenly coated. Place coated rings on a wire rack while you heat the oil. Repeat until all rings are coated.

Heat oil

In a heavy skillet or medium saucepan heat about 1 cup vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 20–30 seconds.

Fry calamari

Fry the calamari in small batches (do not overcrowd) for 1 to 1-1/2 minutes per batch, stirring or flipping once, until golden brown and crisp. Calamari cooks quickly — overcooking makes it tough.

Drain and season

Using a slotted spoon or spider, transfer fried calamari to a paper towel-lined tray or wire rack set over a baking sheet to drain. Immediately season with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Serve

Arrange calamari on a platter, garnish with lemon wedges. Serve hot with tartar and cocktail sauces on the side.

In a small bowl combine the mayonnaise, finely minced dill pickle (or relish), chopped capers (if using), chopped parsley, lemon juice and Dijon mustard. Stir until smooth. Taste and season with salt and black pepper. Refrigerate at least 15 minutes to allow flavors to meld.

In a small bowl stir together ketchup, prepared horseradish, Worcestershire sauce, hot sauce (if using) and lemon juice. Taste and adjust horseradish or hot sauce to preferred heat. Chill briefly or serve immediately.