Calamari Recipe

Prepare squid

If not pre-cleaned, rinse squid under cold water. Remove head, entrails, and pen; separate tentacles from the body. Slice tubes crosswise into 1/2-inch rings. Pat all pieces very dry with paper towels — dryness is essential for a crisp crust.

Set up dredge and wash

In a shallow bowl whisk the egg and milk until combined to make an egg wash. In a separate shallow dish combine flour, cornstarch, salt, pepper, garlic powder, and paprika; mix thoroughly.

Coat calamari

Working in batches (to avoid crowding), dip squid rings and tentacles first into the egg wash, allowing excess to drip off, then transfer to the flour-cornstarch mixture. Toss briefly to coat evenly and shake off excess. Place coated pieces on a tray in a single layer while you heat the oil.

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly enough to submerge pieces). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and rise immediately.

Fry calamari

Fry squid in small batches (6–8 pieces depending on pot size) to avoid temperature drop and crowding. Fry 1 to 1 1/2 minutes, stirring gently, until golden and crisp. Do not overcook; squid becomes rubbery if cooked too long. Use a slotted spoon or spider to remove pieces and transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle lightly with additional salt to taste.

Finish and serve

If desired, toss hot squid with chopped parsley. Serve immediately with lemon wedges and the sweet chili sauce on the side for dipping. For best texture, serve within 10 minutes of frying.

Combine sweet chili sauce, rice vinegar, honey, and lime juice in a small bowl and whisk until smooth. Taste and adjust: add more honey if too tangy, or an extra teaspoon of vinegar if too sweet.

If using, stir in chopped cilantro. Transfer to a small serving bowl. Sauce can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.