Calamari Recipe

Prepare squid

If not pre-cleaned, rinse 1 lb squid under cold water. Remove head, innards, quill, and skin. Separate tentacles from tubes; reserve tentacles. Slice tubes crosswise into 1/2-inch rings. Pat all pieces very dry with paper towels—dryness is key for crispiness.

Marinate

Place dried squid in a bowl and add 1 cup buttermilk and 1 beaten egg. Toss to coat and let sit 15–20 minutes in the refrigerator. This both tenderizes and helps coating adhere.

Make dredge

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup semolina (optional), 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly combined.

Heat oil

Pour about 4 cups vegetable oil into a deep skillet or Dutch oven to a depth of ~1½–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and bubbles steadily, it's ready.

Dredge and fry (small batches)

Remove squid from buttermilk mixture, letting excess drip off. Working in batches to avoid crowding, dredge pieces in the flour mixture, pressing lightly so the coating adheres. Shake off excess. Fry in hot oil for 1.5–2 minutes per batch until golden and crisp. Turn once with a slotted spoon or spider to ensure even browning. Avoid overcooking — squid cooks quickly.

Drain and season

Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with a pinch of additional salt (about 1/4–1/2 tsp across all batches) and toss gently. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Finish

When all batches are done, transfer calamari to a serving platter. Sprinkle with chopped fresh parsley if using and serve with lemon wedges alongside the Tropicana sauce.

In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream) until smooth.

Add 2 tsp fresh orange juice, 1/2 tsp orange zest, 1 tsp hot sauce, 1 tsp honey, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until fully combined and taste; adjust seasoning with more honey for sweetness, lemon for brightness, or hot sauce for heat.

Chill the sauce at least 10 minutes to let flavors meld. Spoon into a small bowl for serving alongside the calamari.