Crispy Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Cut tubes into 1/2-inch rings and leave tentacles mostly whole. Place squid in a bowl, add buttermilk, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss to coat, cover, and refrigerate for 20–30 minutes. This tenderizes and helps the coating adhere.

While squid rests, combine the coating: in a shallow bowl or wide plate whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, dried oregano, white pepper, and crushed fennel seeds. Make sure the mixture is evenly blended to create the chef's-blend seasoning.

Place the seasoned flour mixture in a wide shallow pan for dredging. Set a wire rack over a baking sheet to hold coated calamari while oil heats.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough for shallow-deep frying). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into oil — it should sizzle and rise immediately without browning too quickly.

Remove squid from buttermilk in small batches, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly so a good coating adheres. Shake off excess flour and transfer to the wire rack.

When oil reaches temperature, fry calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch for tender rings and tentacles — golden and crisp but not overcooked. Use a slotted spoon or spider to remove crispy calamari and transfer to a paper towel–lined tray. Immediately sprinkle with fine salt while hot.

If oil temperature drops, let it return to 350°F between batches to ensure consistent crisping. For extra crispness, you can briefly double-fry: fry 45–60 seconds, rest 1–2 minutes, then fry again 30–45 seconds to finish. Drain on rack/paper towels.

While frying, make the aioli: in a food processor or blender combine mayonnaise, sour cream, fresh coriander leaves, chopped pickled jalapeño (or pickled green chili), lime juice, grated garlic, pickling liquid or rice vinegar, honey (or sugar), salt, and black pepper. Blitz until smooth and bright green. Taste and adjust acidity or sweetness — add a little more pickling liquid or lime for tang, or a pinch more honey if needed.

Transfer aioli to a small bowl and refrigerate until serving. If you prefer a chunkier aioli, finely chop the coriander and pickled chili and fold into the mayo/sour cream base instead of pureeing.

Arrange hot crispy calamari on a platter or individual plates. Sprinkle with chopped fresh coriander and serve with lemon wedges and the pickled coriander aioli on the side for dipping.

Serve immediately so calamari remains crisp. Leftovers can be reheated briefly in a 400°F (200°C) oven for 4–6 minutes but will lose some crispness.