Crispy Golden Calamari Recipe
crispy golden calamari and jalapeño, lightly seasoned and fried to perfection, served with a zesty tartar and cocktail sauce for dipping
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Ingredients
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Calamari and Coating
Zesty Tartar Sauce
Cocktail Sauce
Finishing & Garnish
Method
Calamari and Coating
Prepare calamari
Pat the cleaned calamari rings and tentacles very dry with paper towels. Remove excess moisture — dry seafood fries crisper.
Brine/Marinate (optional)
In a bowl combine buttermilk and the large egg (beat the egg into the buttermilk). Add calamari and toss to coat. Cover and refrigerate 15–30 minutes to tenderize and help coating adhere. If short on time, skip and proceed to dredging.
Make the dry mix
In a shallow wide bowl or plate whisk together all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, paprika and cayenne. Mix until evenly combined.
Heat oil
Pour vegetable oil into a large deep skillet or medium Dutch oven to a depth of about 1 to 1 1/2 inches (enough for shallow frying). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 30–45 seconds.
Dredge calamari
Remove calamari from buttermilk mixture (let excess drip off). One batch at a time, dredge rings, tentacles and jalapeño slices in the dry mix, pressing lightly so the coating adheres. Shake off excess. Keep dredged pieces on a sheet pan spaced so they don't touch.
Fry in batches
Carefully add a single layer of coated calamari and jalapeño slices to the hot oil — do not overcrowd. Fry 1 to 1 1/2 minutes, turning once, until deep golden and crisp. Smaller rings may cook in 45–60 seconds; monitor closely to avoid toughness. Use a slotted spoon or spider to remove and transfer to a wire rack set over a sheet pan or paper towels. Sprinkle lightly with salt while still hot. Repeat with remaining batches, allowing oil to return to 350°F between batches.
Keep warm
If making ahead of serving all at once, keep fried calamari warm in a 200°F (95°C) oven on a wire rack for up to 15–20 minutes to preserve crispness.
Zesty Tartar Sauce
In a small bowl combine mayonnaise, diced dill pickles, chopped capers, lemon juice, chopped parsley and Dijon mustard. Stir until smooth. Season with salt and freshly ground black pepper to taste. Chill until ready to serve; flavors meld after 10–15 minutes.
Cocktail Sauce
Whisk together ketchup, prepared horseradish, lemon juice, Worcestershire and hot sauce if using. Taste and adjust horseradish or hot sauce for desired heat. Chill briefly or serve immediately.