Fried Calamari Recipe

Prep the squid

If not pre-cleaned, rinse squid under cold water. Remove head, innards and transparent quill; peel outer skin if desired. Slice tubes into 1/2-inch rings and keep tentacles whole. Pat completely dry with paper towels—moisture prevents good crisping.

Marinate briefly

Place dried squid in a bowl and pour buttermilk (or milk) over it, toss to coat and let rest 10 minutes. This tenderizes slightly and helps coating adhere.

Dredge

In a shallow bowl combine all-purpose flour, cornstarch, salt, black pepper and garlic powder. Remove squid from buttermilk, letting excess drip off, then lightly dredge pieces in the flour mixture to coat evenly. Shake off excess.

Heat oil

Pour 3–4 cups neutral frying oil into a heavy saucepan or deep skillet to a depth of about 1.5–2 inches. Heat to 350°F (175°C). If you do not have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.

Fry in batches

Fry squid in small batches (to avoid overcrowding) for 1.5–2 minutes per batch until golden and crisp. Use a slotted spoon to remove and transfer to a wire rack set over a baking sheet or to paper towels to drain. Keep fried batches warm in a 200°F (95°C) oven while finishing remaining squid.

Finish

Once all squid is fried, immediately toss briefly with the warm garlic chili oil (see next section) so slices pick up the garlic flavor without wilting crispness. Serve hot with lemon wedges.

Heat 3 tablespoons vegetable oil in a small skillet over medium heat until shimmering but not smoking. Add sliced garlic and cook, stirring, until fragrant and lightly golden (30–60 seconds). Add red chili flakes and cook 10–15 seconds more. Remove from heat, stir in light soy sauce and toasted sesame oil. Allow to cool slightly — garlic will crisp and flavor the oil. Use immediately to toss with fried calamari or spoon over individual servings.

Whisk together ponzu, lime juice and mirin in a small bowl. Stir in finely sliced scallion and toasted sesame seeds. Taste and adjust — add a pinch of sugar if too tart. Serve chilled or at room temperature as a dipping sauce.

Combine mayonnaise, ketchup, melted butter, rice vinegar, paprika, garlic powder and sugar in a bowl. Whisk until smooth. Add a teaspoon of hot water if the sauce is too thick to reach desired drizzling consistency. Refrigerate at least 10 minutes to let flavors meld. Serve alongside calamari.

Plate calamari, sprinkle with chopped parsley and optional extra chili flakes. Serve immediately with lemon wedges, a small bowl of ponzu sauce and a ramekin of yum yum sauce. Encourage diners to squeeze lemon over calamari and dip into preferred sauce.