Calamari Recipe

Prepare squid

If squid is whole, rinse under cold water. Remove head and innards, pull out clear quill, and remove skin if desired. Separate tentacles from tubes. Slice tubes into 1/2-inch thick rings. Pat all pieces thoroughly dry with paper towels.

Brine / marinade

In a bowl, whisk together buttermilk and egg. Add the squid pieces and toss to coat. Let rest 15–20 minutes in the refrigerator. This tenderizes and helps the coating adhere.

Make dry mix

In a shallow bowl or wide plate, combine flour, cornstarch, 1 tsp salt (from total), 1/2 tsp black pepper, paprika, and garlic powder. Mix thoroughly and break up any lumps.

Heat oil

Pour 3–4 cups vegetable oil into a deep, heavy skillet or pot to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour; it should sizzle and brown in ~30 seconds.

Dredge squid

Working in batches to avoid overcrowding, remove squid from the buttermilk mixture, letting excess drip off. Toss pieces in the dry mix, pressing lightly so the coating adheres. Shake off excess flour.

Fry

Carefully add a single layer of coated squid to the hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch for rings and 2–3 minutes for larger tentacles. Maintain oil temperature near 350°F; adjust heat as necessary. Do not overcrowd the pan.

Drain and season

Use a slotted spoon or spider to transfer cooked calamari to a paper towel–lined tray. Immediately sprinkle with the remaining 1/2 tsp salt and a little extra black pepper to taste. Squeeze fresh lemon juice over the hot calamari.

Serve

Serve hot with lemon wedges and the optional garlic aioli or your favorite dipping sauce.

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper until smooth. Taste and adjust seasoning. Refrigerate for 10–15 minutes to let flavors meld before serving.