Crispy Fried Calamari, Crunchy Outside, Tender Inside (Print Version)
Light, crisp fried calamari with tender squid rings, lemon wedges, marinara, and a quick garlic aioli for dipping.
# Ingredients:
For the calamari
01 -
1 lb (450 g) cleaned squid tubes and tentacles, cut into 1/2-inch rings
02 -
1 cup (240 ml) buttermilk
03 -
3/4 cup (95 g) all-purpose flour
04 -
1/2 cup (60 g) cornstarch
05 -
1 teaspoon kosher salt, plus more for finishing
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon paprika
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon dried oregano, optional
10 -
6 cups neutral oil, such as canola, vegetable, or peanut oil, for frying
For serving
11 -
1 lemon, cut into wedges
12 -
1 cup (240 g) warm marinara sauce
13 -
Chopped parsley, optional
Quick garlic aioli
14 -
1/2 cup (115 g) mayonnaise
15 -
1 small garlic clove, finely grated
16 -
1 tablespoon fresh lemon juice
17 -
Pinch of salt
# Instructions:
01 -
Pat the squid rings and tentacles dry. Place them in a bowl with the buttermilk, cover, and refrigerate for 20-30 minutes.
02 -
Stir together mayonnaise, grated garlic, lemon juice, and a pinch of salt. Refrigerate until serving.
03 -
In a shallow bowl, whisk flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, and oregano if using.
04 -
Add about 2 inches of oil to a heavy pot and heat to 350-375 F. Set a wire rack or paper towel-lined plate nearby.
05 -
Lift calamari from the buttermilk and let excess drip off. Toss in the flour mixture, coating all sides, then shake off loose flour.
06 -
Fry small batches for 1-2 minutes, stirring gently, until lightly golden and crisp. Do not wait for dark browning.
07 -
Transfer to the rack, sprinkle with salt while hot, and serve immediately with lemon wedges, warm marinara, garlic aioli, and parsley if using.
# Notes:
01 -
Best served immediately while the crust is hot and crisp.
02 -
Keep oil between 350 F and 375 F for the lightest coating.
03 -
Do not overcrowd the pot or the calamari can turn greasy.