Calamari Recipe

Prepare squid

If not already cleaned, pull heads from bodies, remove quill and innards, remove skin if desired. Slice tubes into 1/2-inch rings and reserve tentacles. Pat all pieces thoroughly dry with paper towels; excess moisture prevents crisping.

Marinate briefly

Place dried squid in a bowl and pour buttermilk over it. Toss to coat and let rest 15 minutes at room temperature. The buttermilk helps tenderize and helps dry coating adhere.

Make coating

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, salt, black pepper and garlic powder until evenly combined.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (around 3–4 cups for a medium pot). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread or a pinch of flour sizzles and browns in ~40–50 seconds.

Dredge and fry (in batches)

Drain squid from buttermilk, letting excess drip off. Working in small batches (to avoid oil temperature drop), toss pieces in the flour-cornstarch mixture to coat evenly and shake off excess. Carefully lower into hot oil and fry until golden and crisp, about 1.5–2 minutes per batch. Tentacles may take slightly longer (2–2.5 minutes). Do not overcrowd the pot.

Drain and season

Using a slotted spoon or spider, remove calamari to a wire rack set over a sheet pan or paper towels. Immediately season with a light sprinkle of fine sea salt while still hot. Keep fried batches warm in a 200°F (95°C) oven if needed, and fry remaining calamari.

Combine white wine vinegar, water, sugar, salt and dried oregano in a small saucepan. Warm gently over medium heat just until sugar dissolves (do not boil), then remove from heat and let cool 2–3 minutes.

In a small bowl or jar, combine sliced cherry peppers and sliced red onion. Pour warm brine over the vegetables, stir to combine, and let sit at room temperature for at least 15 minutes. For best flavor, refrigerate for 1 hour; can be made up to 24 hours ahead. Drain slightly before serving with calamari.

In a small bowl, whisk together mayonnaise, ketchup, horseradish, lemon juice, smoked paprika, black pepper, and hot sauce (if using) until smooth. Taste and adjust seasoning — more horseradish for bite, more lemon for brightness. Chill until serving.

Arrange hot calamari on a serving platter or individual plates. Spoon a few tablespoons of pickled pepper relish over or to the side of the calamari (some guests may prefer it on the side). Place a small bowl of pie sauce for dipping.

Sprinkle freshly grated Romano cheese evenly over the calamari (the heat will slightly melt the cheese). Garnish with chopped parsley and serve with lemon wedges for squeezing over the fried calamari.

Serve immediately so the calamari remains crisp. Leftovers will lose crispness and are best reheated briefly in a hot oven.