Ingredients:

  • 1 pound (450g) fresh or frozen calamari tubes and tentacles, cleaned and cut into ½-inch rings
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (240ml) buttermilk
  • Vegetable oil, for frying (about 4 cups/950ml)
  • ½ cup (120g) mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  1. In a bowl, combine calamari and buttermilk. Cover and refrigerate for at least 30 minutes. This tenderizes the calamari.
  2. In a separate shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Add the vegetable oil to a deep fryer or heavy-bottomed pot. Heat to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  4. Working in batches, remove calamari from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.
  5. Carefully add the dredged calamari to the hot oil in a single layer, avoiding overcrowding. Fry for 2-3 minutes, or until golden brown and crispy. Do not overcook, or the calamari will become rubbery.
  6. Remove the fried calamari with a slotted spoon or spider and transfer to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
  7. While the calamari fries, whisk together the mayonnaise, minced garlic, lemon juice, parsley, salt, and pepper in a small bowl.
  8. Serve the Crispy Fried Calamari hot, with the lemon-garlic aioli for dipping.