Fried Calamari Recipe

Clean and dry

If your calamari is whole, separate tubes from tentacles, remove cartilage and skin, then slice tubes into 1/2-inch rings. Rinse quickly under cold water, then pat thoroughly dry with paper towels. Drying well prevents oil splatter and ensures a crisp crust.

Season the calamari lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside while you prepare the breading.

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Mix until evenly combined.

If using the wet batter: in a separate bowl, beat 1 large egg with 1/2 cup milk or cold club soda. Lightly dip the seasoned calamari into the wet batter to coat, then immediately dredge in the flour mixture, pressing gently so the coating adheres. Alternatively, for a lighter, drier crust, skip the wet batter and dredge the dry calamari directly in the flour mixture.

Place breaded calamari on a wire rack set over a baking sheet. Let rest 10 minutes to allow the coating to adhere; this helps prevent the coating from falling off in the oil.

Pour about 4 cups neutral oil into a deep, heavy pot or Dutch oven (oil should be deep enough to float the calamari; ~2–3 inches). Attach a deep-fry thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds.

Working in small batches (about 1/3 to 1/2 lb per batch), gently lower the breaded calamari into the hot oil. Do not overcrowd the pot — overcrowding lowers the oil temperature and yields soggy calamari.

Fry each batch until golden and crisp, about 1.5 to 2 minutes. Tentacles may cook slightly faster; remove any pieces that become deeply golden to avoid toughness.

Using a slotted spoon or spider, transfer the fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately season with a light pinch of salt while still hot. Keep finished batches warm in a single layer in a low oven (200°F / 95°C) while you finish remaining batches.

While the oil heats or calamari rests, make the dipping sauce by stirring together 1/2 cup mayonnaise, 2 tbsp plain yogurt or sour cream, 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp hot sauce (optional), 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or lemon for brightness. Chill until ready to serve.

Arrange fried calamari on a platter, sprinkle with 1 tbsp chopped fresh parsley, and serve with lemon wedges. Offer the dipping sauce on the side. For best texture, serve immediately while crispy.