Crispy Salt & Pepper Calamari Recipe

Clean and slice

If not pre-cleaned, remove head, innards and quill from squid. Rinse tubes and tentacles under cold water. Pat dry very well with paper towels. Cut tubes into 1/2-inch rings and keep tentacles whole.

Place the cleaned, dried calamari in a bowl and pour buttermilk over it. Let sit 15–20 minutes in the refrigerator — this tenderizes and helps the coating adhere. After soaking, drain and pat dry again.

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, fine sea salt, black pepper and white pepper (if using). Cornstarch lightens the crust and helps it become extra crispy.

Dredge the drained, dried calamari in the flour mixture in batches, pressing lightly so the flour mixture adheres. Shake off excess flour. Arrange coated calamari on a tray while you heat the oil.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 3–4 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown within about 30–40 seconds.

Fry the calamari in small batches (do not overcrowd) for 60–90 seconds per batch until golden and crisp. Tentacles may take slightly longer (about 90 seconds). Stir gently with a slotted spoon or spider to prevent sticking and ensure even cooking.

Remove fried calamari to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with the coarse sea salt and a little extra freshly ground black pepper while still hot so seasoning sticks.

In a small skillet, add 1 teaspoon neutral oil over medium heat. Add minced garlic and quickly fry for 20–30 seconds until fragrant but not browned. Add sliced fresh chilies or red pepper flakes if using and warm for another 10–15 seconds. Remove from heat.

Toss the hot fried calamari with the garlic-chili oil, green onions and the extra pinch of flaky salt and black pepper. Taste and adjust seasoning as needed. Squeeze fresh lemon over the top just before serving.

Whisk mayonnaise, sriracha and lime juice together until smooth. Serve alongside the calamari for dipping.