Entrée: United States – Fried Calamari (Fried Squid)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

1 1 / 2 lb / 680 g small squid, cleaned (bodies and tentacles)
1 cup (240 ml) buttermilk or whole milk
1 1 / 2 cups (180 g) all-purpose flour
1 / 2 cup (60 g) rice flour or fine cornmeal
1 tsp baking powder (optional)
1 tsp kosher salt, plus more for finishing
1 / 2 tsp freshly ground black pepper
1 tsp paprika (sweet or smoked)
1 / 2 tsp garlic powder
1 / 4 tsp cayenne pepper (optional)
Neutral high-heat oil for frying (peanut, canola, or vegetable; enough for 2–3 inches in the pot, about 1 1 / 2 to 2 qt / 1.5 to 2 L)
1 lemon, cut into wedges
2 tbsp (8 g) chopped fresh parsley (optional, for garnish)
Marinara sauce or garlic aioli, for serving

Instructions

Prep the squid: If whole, pull the head from the mantle, remove the clear quill and innards, peel off the thin purple skin if desired, and trim out and discard the beak. Rinse well and pat very dry. Slice the bodies into 1/2-inch rings; leave tentacles whole. If using pre-cleaned squid, rinse and dry thoroughly.
Soak: Place the rings and tentacles in the buttermilk and refrigerate for 20–30 minutes (up to 2 hours). This tenderizes and helps the coating adhere.
Make the dredge: In a large bowl, whisk together the all-purpose flour, rice flour (or cornmeal), baking powder, 1 teaspoon kosher salt, black pepper, paprika, garlic powder, and cayenne (if using).
Heat the oil: Pour oil into a heavy pot or deep skillet to a depth of 2–3 inches. Heat to 350°F/175°C. Set a wire rack over a sheet pan and line with paper towels.
Dredge: Drain the squid from the buttermilk, letting excess drip off. Working in batches, toss the squid in the flour mixture until well coated. Shake off excess coating.
Fry: Fry in small batches without crowding until lightly golden and just cooked through, about 45–90 seconds per batch. Tentacles may cook slightly faster. Maintain the oil between 340–360°F, allowing it to return to temperature between batches.
Season: Use a spider or slotted spoon to transfer fried calamari to the prepared rack. Immediately sprinkle with a pinch of kosher salt (and a little extra paprika if desired).
Serve: Pile onto a warm platter. Garnish with chopped parsley and serve right away with lemon wedges and marinara or garlic aioli.