Calamari Recipe
Lightly dusted and fried, tossed with parsley and lemon, pina colada dipping sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Pina Colada Dipping Sauce
Method
Calamari
- 1
Prepare squid
If not already prepared, rinse 1 lb cleaned squid under cold water. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings and reserve tentacles. Ensure pieces are as dry as possible so coating adheres and oil doesn't splatter.
- 2
Make dredge and egg wash
In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal (optional), 1.5 tsp salt, 3/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a separate shallow bowl, whisk 2 eggs with 1/2 cup milk until smooth.
- 3
Coat calamari
Working in small batches (to avoid overcrowding), dip squid rings and tentacles first into the egg wash, letting excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack while heating oil. Repeat until all calamari is coated.
- 4
Heat oil
In a deep heavy skillet or Dutch oven, pour 4 cups vegetable oil (or enough to give about 2 inches depth). Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with one coated piece — it should sizzle immediately and brown in about 1–2 minutes.
- 5
Fry calamari
Fry the coated calamari in small batches (about 6–8 pieces at a time, depending on pan size) for 1 to 1 1/2 minutes per batch, stirring gently, until golden and crisp. Do not overcook — squid becomes rubbery if fried too long. Use a slotted spoon to transfer fried calamari to a paper towel-lined tray or wire rack to drain.
- 6
Finish
Immediately after frying, toss the hot calamari with 1/4 cup chopped fresh parsley and the juice of 1 lemon (about 1 tbsp), tossing gently to coat. Taste and adjust with a light sprinkle of extra salt or lemon if desired. Serve hot.
Pina Colada Dipping Sauce
- 7
In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp cream of coconut, 2 tbsp pineapple juice, 1 tsp fresh lime juice, and 1 tsp honey. Whisk until smooth and homogenous.
- 8
Stir in 1 tsp finely minced cilantro (optional) and season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust: add a little more pineapple juice for brightness, more cream of coconut for sweetness, or more lime for acidity.
- 9
Chill the sauce at least 15 minutes before serving to allow flavors to meld. Serve alongside the hot calamari for dipping.