Directions
- Prepare the squid: If not pre-cleaned, remove the head, beak, and cartilage from the squid, keeping the body and tentacles. Rinse thoroughly under cold water, then pat dry with paper towels. Slice the body into uniform rings about 1 cm (½ inch) thick for even frying.
- Soak in buttermilk: Place the squid rings and tentacles in a bowl with buttermilk (or milk) and season with salt and pepper. Let them soak for at least 30 minutes in the refrigerator. This helps tenderize the calamari and allows the coating to stick better.
- Prepare the coating: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, paprika, and cayenne. The mix of flour and cornstarch ensures a light, crisp crust that won’t turn soggy.
- Heat the oil: In a deep skillet or medium-sized pot, pour enough oil to reach about 5 cm (2 inches) deep. Heat to 180°C (350°F). To test without a thermometer, drop a small bit of flour mixture into the oil—if it sizzles immediately, it’s ready.
- Coat the calamari: Remove the squid from the buttermilk, letting the excess drip off. Dredge the rings and tentacles in the flour mixture, pressing gently so the coating adheres evenly. Shake off excess flour before frying.
- Fry in batches: Carefully drop a few pieces into the hot oil, making sure not to overcrowd the pan. Fry each batch for 1½ to 2 minutes or until lightly golden and crisp. Overcooking can make the calamari chewy, so keep a close eye.
- Drain and season: Remove with a slotted spoon and transfer to a paper towel-lined plate. Immediately sprinkle with a little extra salt while still hot for maximum flavor.
- Repeat: Continue frying the remaining calamari in small batches, allowing the oil to return to temperature between each.
- Serve immediately: Arrange on a platter with lemon wedges and your favorite dipping sauce. Crispy calamari is best enjoyed hot, straight from the fryer.
Recipe Details
Prep Time: 15 minutes
Soak Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Spicy Calamari: Add extra cayenne or chili flakes to the coating mix for a fiery kick.
- Herbed version: Mix dried oregano, thyme, or parsley into the flour for a Mediterranean touch.
- Gluten-free: Replace all-purpose flour with rice flour and skip the baking powder for an equally crisp, gluten-free version.
- Air-fried option: Lightly spray the coated rings with oil and air-fry at 200°C (400°F) for about 8–10 minutes, shaking halfway through.
Serving Suggestions
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