Calamari Ring Recipe

Prep squid

If not already prepared, rinse squid rings under cold water and pat dry thoroughly with paper towels. Trim any tough edges. Place rings in a bowl.

Marinate: whisk together milk, 1 tbsp lemon juice and 1 tsp salt, then pour over calamari rings. Cover and refrigerate 20–30 minutes to tenderize and remove seafood odor. After marinating, drain rings and pat very dry.

Make dry mix: In a shallow bowl or rimmed plate combine flour, cornstarch, cornmeal (if using), baking powder, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk thoroughly to evenly distribute.

Make wet dredge: In a separate shallow bowl whisk eggs with 1/2 cup ice water until homogenous and slightly foamy.

Dredge process: Working in batches (to avoid crowding), dredge the drained, dry calamari rings first into the egg wash, allowing excess to drip off, then press into the flour mixture to coat completely. Shake off excess and set on a wire rack while you heat oil. For an extra thick crust double-dip: return to egg wash then flour again.

Heat oil: Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is in the right range.

Fry: Fry calamari in small batches (6–8 rings at a time depending on pot size) to avoid temperature drop. Fry 1.5–2 minutes per batch or until golden brown and crisp. Do not overcook — calamari cooks quickly and becomes rubbery if left too long.

Drain & season: Remove with a slotted spoon or spider and transfer to a paper towel–lined tray or wire rack. Immediately sprinkle with flaky sea salt and chopped parsley. Repeat with remaining rings.

Serve: Arrange calamari on a serving platter with lemon wedges and the optional garlic aioli. Serve hot.

Make aioli: In a small bowl combine 1/2 cup mayonnaise, minced garlic, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Stir until smooth. Refrigerate until ready to serve.