This Crispy Calamari recipe delivers perfectly tender squid with a light, shatteringly crisp crust. The key to preventing rubbery calamari is frying it quickly at a very high temperature.
Ingredients
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1 lb cleaned calamari (tubes and tentacles), thawed
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1 cup buttermilk (tenderizes the squid)
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1 cup all-purpose flour
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1/2 cup cornstarch (makes the coating extra crispy)
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1 tsp garlic powder
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1 tsp paprika
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1 tsp salt
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1/2 tsp black pepper
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Vegetable or peanut oil, for deep frying
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Lemon wedges and marinara sauce, for serving
Step-by-Step Instructions
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Slice the Calamari: Cut the calamari tubes crosswise into 1/2-inch wide rings. Leave the tentacles whole. Pat all pieces dry with paper towels.
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Marinate in Buttermilk: Place the rings and tentacles in a bowl and pour the buttermilk over them. Cover and refrigerate for 15 to 30 minutes. The acid in the buttermilk breaks down tough proteins.
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Mix the Coating: In a large bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
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Heat the Oil: Pour 2 to 3 inches of oil into a deep, heavy pot or Dutch oven. Heat over medium-high until a deep-fry thermometer reads 375°F (190°C).
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Dredge the Squid: Take a handful of calamari out of the buttermilk, letting the excess drip off. Toss them thoroughly in the flour mixture to coat every crevice. Shake off any excess flour using a wire mesh strainer.
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Fry in Batches: Carefully drop a small batch of calamari into the hot oil. Do not overcrowd the pot, or the temperature will drop. Fry for just 2 to 3 minutes until the coating turns a light golden brown.
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Drain: Use a slotted spoon or spider skimmer to remove the calamari. Place them immediately on a wire cooling rack set over a baking sheet (paper towels can trap steam and make them soggy).
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Season and Serve: Sprinkle with a touch of extra salt while hot. Serve immediately with warm marinara sauce and fresh lemon wedges.