Ingredients:

  • 1 lb fresh calamari tubes and tentacles, sliced into 1/2-inch rings
  • 1 cup buttermilk
  • 1 tsp kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp freshly cracked black pepper
  • 2 cups neutral oil for frying
  • 1/2 cup mayonnaise
  • 2 cloves garlic, grated
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1/2 tsp Dijon mustard

Instructions:

  1. Prepare the Aioli: Whisk together mayonnaise, grated garlic, lemon juice, zest, and Dijon mustard in a small bowl. Refrigerate for at least 15 minutes to allow flavors to meld.
  2. Tenderize the Calamari: Submerge sliced calamari rings and tentacles in buttermilk and 1 tsp salt. Let sit for 20 minutes.
  3. Whisk the Flour Blend: In a large bowl, combine flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, and black pepper.
  4. Heat the Oil: Fill a heavy-bottomed pot with 2-3 inches of oil. Heat to 365°F (185°C) using a deep-fry thermometer.
  5. Dredge in Batches: Remove calamari from buttermilk, shaking off excess liquid. Toss in the flour mixture until thoroughly coated, then shake off extra flour using a sieve.
  6. Flash Fry: Carefully drop calamari into the hot oil. Fry for 2 to 3 minutes until golden brown and crisp. Do not overcrowd.
  7. Drain and Season: Transfer immediately to a wire cooling rack set over a baking sheet. Sprinkle with sea salt while hot.
  8. Serve: Plate immediately with the chilled lemon garlic aioli and fresh lemon wedges.