Ingredients:

  • 1 pound (450g) calamari tubes and tentacles, cleaned and sliced into ½-inch rings
  • 1 cup (125g) all-purpose flour, plus more for dredging
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for a bit of a kick!)
  • 1 cup (240ml) buttermilk
  • Vegetable oil, for frying (approx. 4 cups/1 litre)
  • 1/2 cup (120ml) mayonnaise (full-fat for best results!)
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Combine calamari with buttermilk in a bowl. Cover and refrigerate for at least 30 minutes. (This tenderizes the calamari.)
  2. In a separate bowl, whisk together flour, cornstarch, baking powder, salt, pepper, paprika, and cayenne pepper (if using).
  3. In a small bowl, whisk together mayonnaise, lemon juice, garlic, parsley, salt, and pepper. Refrigerate until serving.
  4. Heat vegetable oil in a deep fryer or pot to 350°F (175°C).
  5. Remove calamari from buttermilk, letting excess drip off. Dredge calamari in flour mixture, ensuring it's fully coated.
  6. Fry calamari in batches, being careful not to overcrowd the fryer, for 2-3 minutes per batch, or until golden brown and crispy.
  7. Remove calamari with a slotted spoon and drain on paper towels. Season lightly with salt. Serve immediately with lemon aioli.