Fried Calamari Recipe

If using whole squid, rinse thoroughly under cold water. Pull the head/tentacles away from the tube. Remove the clear quill (cartilage) from inside the tube and discard. Peel off the thin membrane from the outside of the tube if present. Trim the tentacles just below the eyes and discard the beak. Pat tubes and tentacles very dry with paper towels.

Slice tubes into 1/2-inch rings; leave tentacles whole or cut in half if very large. Transfer the cut calamari to a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Squeeze juice from half the lemon over the calamari and toss. Let sit 5–10 minutes while you prepare the coating (brief resting helps flavor absorption but don't marinate long or texture will toughen).

Make batter (light tempura-style)

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornmeal (or rice flour), 1/2 tsp baking powder, 1 tsp fine sea salt, 1/2 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp white pepper or cayenne. In a small bowl lightly beat the egg (if using). Gradually add 1/2 cup very cold club soda to the flour mixture, whisking until a slightly lumpy, viscous batter forms. If using the egg, whisk it into the club soda before adding. Batter should coat but not be too thick; add an extra tablespoon of club soda if needed. Keep batter chilled over an ice bath if possible.

Dry-only dredge (optional)

If you prefer not to batter, combine 1/2 cup flour, 1/4 cup cornmeal, 1/2 tsp salt and 1/4 tsp black pepper in a shallow bowl or plate. Toss the seasoned squid in this dry mix to coat evenly before frying.

Pour 4 cups oil into a deep heavy pot or Dutch oven (oil should be about 2–3 inches deep). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer test: a small pinch of batter should sizzle and rise immediately.

Working in small batches (avoid overcrowding), dry any excess moisture from calamari with paper towels. For battered calamari: dredge a few rings/tentacles through the batter, letting excess drip off, then gently lower into hot oil using a spider or slotted spoon. For dry-dredged: shake off excess flour before lowering into oil.

Fry each batch 1.5–2.5 minutes, until golden and crisp. Tentacles may cook slightly faster; remove as soon as they are golden. Do not overcook more than ~3 minutes total — calamari becomes rubbery if overcooked.

Transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of fine sea salt. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Arrange fried calamari on a platter. Sprinkle chopped parsley over top and serve with lemon wedges and marinara or garlic aioli on the side. Recommend squeezing fresh lemon over the squid just before eating.