Ingredients:
- lb (450g) Fresh or thawed calamari tubes and tentacles, cleaned and sliced into ½-inch thick rings
- cup (240ml) Buttermilk
- tsp Kosher Salt
- ½ tsp Black Pepper, freshly ground
- cup (120g) All-Purpose Flour
- ½ cup (60g) Cornstarch
- Tbsp Semolina (fine grain)
- tsp Baking Powder
- tsp Smoked Paprika
- ½ tsp Garlic Powder
- Pinch of Cayenne Pepper
- cups High smoke-point oil (Canola, Vegetable, or Peanut Oil) for frying
- Maldon Sea Salt or Flaky Salt, for finishing
- Lemon wedges, for serving
Instructions:
- Thoroughly rinse the calamari rings and tentacles. Pat them completely dry with paper towels.
- In a large bowl, combine the dried squid with buttermilk, 1 tsp salt, and pepper. Cover and refrigerate for at least 30 minutes, up to 1 hour for optimal tenderizing.
- Pour oil into a heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches exactly 350°F (175°C) as measured by a thermometer.
- While the oil heats, whisk together the flour, cornstarch, semolina, baking powder, paprika, garlic powder, and cayenne pepper in a wide, shallow dish.
- Remove the calamari from the buttermilk, allowing excess to drip off (do not rinse). Immediately dredge the pieces thoroughly in the dry mix, ensuring full coating. Gently shake off any heavy excess flour clumps.
- Gently lower a small batch of coated calamari into the hot oil. Do not overcrowd the pot, as this will drop the temperature too much.
- Fry for 60 to 90 seconds, turning gently if needed, until the coating is light golden brown and perfectly crisp. They cook very quickly.
- Remove immediately with a slotted spoon or spider strainer and transfer the calamari to a wire rack set over a baking sheet. Sprinkle generously with flaky sea salt while hot.
- Allow the oil temperature to return to 350°F (175°C) between each batch before continuing to fry the remaining calamari using steps 6 through 8.
- Serve the Proper Crispy Calamari immediately with fresh lemon wedges.