Ingredients:

  • lbs fresh or frozen calamari (tubes and tentacles), cleaned
  • cup whole milk or buttermilk
  • teaspoon Kosher salt (for soaking)
  • cup All-Purpose Flour
  • /2 cup Cornstarch (or Potato Starch)
  • teaspoon Smoked Paprika
  • teaspoon Garlic Powder
  • /2 teaspoon freshly ground Black Pepper
  • teaspoon Kosher salt (for dredge)
  • –6 cups Neutral High Smoke Point Oil (for frying)
  • large Lemon, cut into wedges, for serving
  • tablespoons Fresh Parsley, finely chopped, for garnish

Instructions:

  1. If using tubes, slice into 1/4 to 1/2-inch thick rings, keeping tentacles whole. Pat the calamari pieces very dry with paper towels.
  2. Combine the milk (or buttermilk) and 1 teaspoon of salt in a medium bowl. Submerge the dried calamari. Cover and refrigerate for at least 30 minutes (up to 1 hour) to tenderize.
  3. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, pepper, and salt until thoroughly combined to create the dredge.
  4. Pour the oil into your pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer.
  5. Working in small batches, quickly remove the calamari from the milk, allowing excess to drip off. Toss immediately and thoroughly in the flour mixture, shaking off any excess coating.
  6. Carefully lower the dredged calamari into the hot oil using tongs. Do not overcrowd the pot.
  7. Fry for 1.5 to 2.5 minutes total, until the coating is a pale golden brown and the squid is opaque. Immediately remove with a slotted spoon and transfer to a wire rack set over a baking sheet.
  8. While hot, sprinkle generously with a pinch of fresh salt. Repeat steps 5–7 until all calamari is cooked.
  9. Toss the finished Fried Calamari lightly with chopped parsley and serve immediately with lemon wedges.