Calamari Recipe

Prepare squid

If not already cleaned, remove heads, quill, and innards; peel skin if desired. Slice bodies into 1/2" rings and leave tentacles whole. Pat squid thoroughly dry with paper towels.

Place squid in a bowl. Add 2 tbsp lemon juice, 2 tsp minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper. Toss to coat and let sit 10 minutes while you prepare the batter and oil. Pat squid dry again briefly before coating to avoid excess moisture.

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tbsp cornstarch, 2 tbsp rice flour (if using), 1 tsp baking powder, 1 tsp garlic powder, and 1 tsp fine sea salt until homogenous.

Whisk batter

Place the dry mix in a larger bowl or metal container. Add 1 cup very cold sparkling water or club soda gradually while whisking to a slightly thick, smooth batter that coats the back of a spoon. Keep batter chilled (sit bowl in an ice bath or add a few ice cubes and remove before dipping) — cold batter yields a crisper fry.

If you prefer a thicker, extra-crunchy coating, set out 1 cup panko on a plate for dredging after batter.

Prepare vegetables: cut zucchini into 1/4" rounds, slice red bell pepper into 1/2" strips, and cut onion into 1/2" rings. Pat dry to remove surface moisture. Lightly season with a pinch of salt (about 1/8 tsp total).

These vegetables will be battered and fried the same way as squid; keep them refrigerated briefly if needed so they stay cold before frying.

Heat oil

Pour neutral oil into a deep, heavy pot or deep fryer to a depth of at least 2–3 inches (do not overfill). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float immediately and brown in about 45–60 seconds.

Coat and fry squid

Working in small batches (do not overcrowd), lightly dust squid rings and tentacles with a tablespoon of flour from the batter bowl to help batter adhere. Dip pieces into the cold batter, letting excess drip off, then optional: press into panko for extra crunch. Gently lower into the hot oil with a slotted spoon or spider. Fry squid for 1.5–2 minutes, or until golden and crisp. Tentacles may take slightly longer. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle lightly with finishing salt while still hot.

Fry vegetables

Fry vegetables in small batches the same way: batter (and optional panko) them, then fry 2–3 minutes until crisp and lightly golden. Drain on a wire rack or paper towels and season with a pinch of salt immediately.

Maintain oil temperature between 330–360°F (165–182°C). If the oil temperature drops, items will absorb oil and become greasy; if too hot, they will brown too fast without cooking through. Adjust heat as needed.

While frying, make the aioli: whisk together 1/2 cup mayonnaise, 1 tsp very finely minced garlic, 1 tsp fresh lemon juice, 1/2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust lemon or salt as desired. Chill until serving.

Arrange fried calamari and vegetables on a platter. Sprinkle with 2 tbsp chopped fresh parsley and the remaining 1/2 tsp finishing salt distributed lightly over the plate. Serve immediately with lemon wedges and the garlic aioli on the side.

Suggested tip: serve calamari hot for best texture; if holding briefly, keep in a single layer on a low oven (200°F / 95°C) on a wire rack to stay crisp for up to 15 minutes.