Ingredients:

  • 1 lb (450g) Fresh or frozen (thawed) squid, bodies and tentacles, cleaned and sliced into ½-inch rings
  • 1 cup (240ml) Buttermilk
  • 1 tsp Kosher salt (for marinade)
  • ½ tsp freshly ground black pepper (for marinade)
  • 1 tsp smoked paprika
  • 1 cup (120g) All-purpose flour
  • ½ cup (60g) Cornstarch
  • 1 tsp Baking powder
  • ½ tsp fine sea salt (for coating)
  • ¼ tsp Cayenne pepper (optional)
  • 4 cups (950ml) Neutral frying oil (Canola, Peanut, or Vegetable oil)
  • ½ cup (120g) Good quality mayonnaise (for aioli)
  • 1 large clove Garlic, finely minced or grated
  • Zest of 1 large Lemon
  • 1 tbsp fresh Lemon juice
  • 1 tbsp fresh Parsley, finely chopped
  • Pinch of salt and pepper (for aioli)

Instructions:

  1. Thoroughly rinse the calamari rings and tentacles; pat them completely dry with paper towels.
  2. Marinate: In a medium bowl, whisk together the buttermilk, salt, pepper, and smoked paprika. Add the dried calamari, toss to coat, cover, and refrigerate for at least 45 minutes (up to 2 hours).
  3. Make Aioli: While marinating, whisk all aioli ingredients (mayonnaise, garlic, lemon zest, lemon juice, parsley, salt, pepper) together in a small bowl. Cover and chill.
  4. Prepare Dry Mix: In a separate shallow bowl, thoroughly whisk together the flour, cornstarch, baking powder, salt, and cayenne (if using).
  5. Heat Oil: Pour the frying oil into the Dutch oven. Heat the oil to a stable 375°F (190°C) using a deep-fry thermometer.
  6. Dredge: Working in small batches, lift the calamari from the buttermilk, allowing excess to drip off slightly. Toss immediately and thoroughly in the dry coating mix, pressing lightly to ensure everything is covered. Set coated calamari on a clean, dry plate.
  7. Fry in Batches: Gently lower the first batch of coated calamari into the hot oil. Do not overcrowd the pot.
  8. Cook Time: Fry for only 60 to 90 seconds until the coating is light golden brown and beautifully crisp.
  9. Drain: Use a slotted spoon to quickly remove the calamari from the oil. Immediately transfer them to a wire rack set over a baking sheet (to allow air circulation). Season lightly with a tiny pinch of salt immediately.
  10. Repeat: Maintain the oil temperature at 375°F between batches, repeating steps 7–9 until all calamari is cooked.
  11. Serve immediately alongside the chilled Lemon-Herb Aioli.