📝 About This Recipe
Transport your senses to the Italian coast with this quintessential seaside classic, featuring tender rings of squid enveloped in a shatteringly crisp, seasoned crust. The secret lies in the delicate balance of high-quality semolina flour and a quick flash-fry, ensuring the seafood remains succulent rather than rubbery. Served with a vibrant, house-made lemon-garlic aioli, this dish is the ultimate celebration of fresh Mediterranean flavors and textures.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
- 1 cup Buttermilk (for tenderizing)
- 1 teaspoon Sea Salt (for the soak)
The Dredge
- 1 cup All-purpose Flour
- 1/2 cup Fine Semolina Flour (provides extra crunch)
- 1/4 cup Cornstarch (ensures a light, airy texture)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
- 1/2 teaspoon Black Pepper (freshly ground)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 2 cloves Garlic (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
Frying and Garnish
- 1 quart Grapeseed or Vegetable Oil (for deep frying)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4-6 pieces Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Rinse the cleaned squid under cold water and pat thoroughly dry with paper towels. Cut the bodies into 1/2-inch wide rings.
-
2
In a medium bowl, whisk together the buttermilk and 1 teaspoon of sea salt. Submerge the squid rings and tentacles in the buttermilk, cover, and refrigerate for 20 minutes. This tenderizes the proteins.
-
3
Prepare the aioli by whisking together the mayonnaise, grated garlic, lemon juice, and lemon zest in a small ramekin. Cover and chill until ready to serve.
-
4
In a large, shallow dish, combine the all-purpose flour, semolina, cornstarch, paprika, oregano, cayenne, and black pepper. Whisk well to ensure even distribution of spices.
-
5
Pour the frying oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
-
6
Working in batches, remove a handful of squid from the buttermilk, letting the excess drip off. Toss the squid into the flour mixture, coating each piece thoroughly.
-
7
Place the coated squid into a large wire-mesh strainer and shake vigorously over the bowl or a trash can to remove all excess flour. This is crucial for a thin, crispy crust.
-
8
Carefully drop the first batch of squid into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
-
9
Fry for 90 seconds to 2 minutes, or until the calamari is a light golden brown and crispy. Squid cooks very fast; overcooking will make it tough.
-
10
Use a slotted spoon or spider skimmer to remove the calamari and transfer to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
-
11
Immediately sprinkle with a pinch of fine sea salt while still hot.
-
12
Repeat the process with the remaining squid, ensuring the oil returns to 375°F between batches.
-
13
Garnish the hot calamari with fresh chopped parsley and serve immediately with the chilled aioli and lemon wedges.
💡 Chef's Tips
Always use a thermometer to maintain the oil at 375°F; if it's too cool, the squid will be oily, and if too hot, the coating will burn before the squid is ready. The buttermilk soak is essential for tenderizing, but don't soak for more than 30 minutes or the texture can become mushy. Shaking off the excess flour is the 'pro' secret to avoiding a heavy, bready coating that falls off. If you can't find semolina, substitute with extra cornstarch or rice flour for a similar crunch. Never cover fried calamari with a lid or foil while serving, as the steam will immediately turn the coating soggy.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Italian Pinot Grigio or Vermentino to cut through the richness. Serve alongside a simple arugula salad with shaved Parmesan and a balsamic glaze. Offer a side of spicy Marinara sauce in addition to the aioli for a classic 'two-sauce' presentation. Include fried lemon slices or fried parsley sprigs in the basket for a beautiful, restaurant-style garnish. Serve as a shared appetizer before a main course of Linguine alle Vongole.