Kalamar Recipe

Prepare the calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. Keep the tentacles whole or halved if large. Drying thoroughly helps the batter adhere and prevents oil sputter.

Pre-dust

Place the extra flour in a shallow bowl or tray. Lightly toss the calamari rings and tentacles in the flour to coat — shake off excess. This thin dusting helps the batter stick.

Make the batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a separate small bowl, lightly beat the egg, then stir in the cold sparkling water. Pour the wet into the dry ingredients and whisk briefly until just combined — the batter should be lumpy and chilled. Keep it in the fridge while oil heats.

Heat the oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (or enough to submerge calamari). Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown in about 30–45 seconds.

Fry in batches

Working in small batches (to avoid crowding), dip the floured calamari pieces into the batter, letting excess drip off, then carefully lower into the hot oil using a slotted spoon or spider. Fry for 1.5–2.5 minutes until golden and crisp. Tentacles may take slightly longer. Do not overcook — calamari cooks very fast. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain. Repeat until all calamari is cooked.

Finish and season

While hot, sprinkle the fried calamari with flaky sea salt and chopped parsley. Serve immediately with lemon wedges and the garlic-lemon aioli for dipping.

In a small bowl, combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (if using). Add 2 minced garlic cloves, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1 tsp olive oil, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Stir until smooth and taste; adjust seasoning with more lemon or salt if needed. Fold in 1 tbsp chopped fresh parsley if desired. Chill in the refrigerator for at least 15 minutes to let flavors meld. Serve alongside hot calamari.

Arrange the fried calamari on a platter or individual plates. Place a small bowl of the chilled aioli on the side and lemon wedges for squeezing. Recommend serving immediately so the calamari stays crispy.