Creole Fried Calamari Recipe
Make Creole Fried Calamari Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Coating
Frying & Finish
Creole Dipping Sauce
Method
Calamari
- 1
Prepare and brine
Rinse 1 lb cleaned calamari rings and tentacles under cold water and pat dry with paper towels. In a bowl, combine 1 cup buttermilk, 1 tsp hot sauce, and 1 tsp kosher salt. Submerge the calamari in the buttermilk mixture, cover, and refrigerate for 20–30 minutes. This tenderizes and seasons the squid and helps the coating adhere.
Coating
- 2
Mix dry coating
While the calamari rests, whisk together 1 cup all-purpose flour and 1/2 cup fine cornmeal in a shallow bowl or rimmed baking sheet. Add 2 tsp Creole seasoning, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp freshly ground black pepper, and 1/4 tsp cayenne pepper. Toss to combine and break up any lumps.
- 3
Dredge calamari
Remove calamari from the buttermilk, letting excess drip back into the bowl. Working in a single layer (do not overcrowd), dredge each ring and tentacle in the flour-cornmeal mixture, pressing gently so the coating adheres. Place coated pieces on a wire rack set over a baking sheet; let rest 5 minutes to help form a light crust.
Frying & Finish
- 4
Heat oil
Pour about 4 cups of vegetable or peanut oil into a wide, heavy pot or deep fryer (oil should come about 2–3 inches up the side). Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil; it should sizzle and float immediately without browning too fast.
- 5
Fry calamari
Working in small batches of about 6–8 pieces to avoid crowding and temperature drop, carefully add coated calamari to the hot oil. Fry 1.5–2 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon or spider and transfer to a paper towel-lined baking sheet or plate to drain. Immediately sprinkle lightly with a pinch of kosher salt. Repeat with remaining calamari, allowing oil to return to temperature between batches.
- 6
Finish and garnish
When all batches are fried, transfer calamari to a serving plate. Sprinkle with 2 tbsp chopped fresh parsley and squeeze lemon wedges over top to taste. Serve hot with the Creole dipping sauce alongside.
Creole Dipping Sauce
- 7
Make sauce
While the oil heats or during the resting step, whisk together 1/2 cup mayonnaise, 1 tsp Creole mustard or Dijon, 1 tbsp ketchup, 1/2 tsp Worcestershire sauce, 1 tsp lemon juice, 1/2 tsp hot sauce, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper in a small bowl until smooth. Adjust seasoning or heat to taste. Chill briefly if time allows; serve alongside the fried calamari.