Crispy Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Keep tentacles whole or halved if large. Drying thoroughly helps the coating adhere and reduces splatter.

Make dredge and wet mix

In a shallow bowl combine all-purpose flour, cornstarch, sea salt, black pepper, garlic powder and paprika. In another bowl whisk the egg white lightly with the buttermilk until slightly frothy.

Coat squid

Working in batches (do not overcrowd), toss squid pieces first in the wet mixture, letting excess drip off, then into the flour-cornstarch dredge. Press lightly so the coating adheres, then shake off excess. Place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a 2–3 inch depth (about 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle immediately and brown in about 45–60 seconds.

Fry calamari

Fry squid in small batches (about 6–8 pieces per batch depending on pot size) for 1.25–1.5 minutes, until golden brown and crisp. Avoid overcooking; squid cooks quickly and will become rubbery if left too long. Use a slotted spoon to transfer to a paper towel–lined tray or wire rack to drain. Lightly season with a pinch of salt as each batch comes out.

Serve

Arrange calamari on a plate with lemon wedges. Serve immediately with Arrabbiata sauce and Lemon Basil Aïoli for dipping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and red pepper flakes and sauté about 30 seconds until fragrant but not browned.

Add tomato paste and cook 30 seconds, stirring to deepen flavor. Pour in white wine (if using) and let it reduce for 1 minute.

Add crushed tomatoes, sugar, salt and black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened.

Stir in sliced fresh basil and remove from heat. Taste and adjust salt or red pepper flakes (more for extra heat). Keep warm until serving.

In a small bowl combine mayonnaise, chopped basil, lemon zest, lemon juice and grated garlic. Stir in 1 teaspoon olive oil to loosen the mixture.

Season with salt and black pepper to taste. Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring to near room temperature before serving if chilled.