📝 About This Recipe
Transport your senses to the sun-drenched coast of Italy with this quintessential Mediterranean classic. This recipe delivers incredibly tender squid encased in a shatteringly crisp, feather-light crust that avoids the common pitfall of chewiness. Perfectly seasoned and served with a velvety, homemade lemon-garlic aioli, it is the ultimate expression of simple, high-quality seafood prepared with passion.
🥗 Ingredients
The Squid
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
- 1 cup Whole Milk (for tenderizing)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Coating
- 1 cup All-purpose Flour
- 1/2 cup Fine Cornstarch (the secret to extra crunch)
- 1/4 cup Semolina Flour (adds a rustic Italian texture)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1.5 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garlic Aioli & Garnish
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 whole Lemon Wedges (cut into 6 wedges for serving)
- 1 quart Neutral Oil (Grapeseed, Canola, or Peanut oil for frying)
👨🍳 Instructions
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1
Prepare the squid by rinsing under cold water. Pat the rings and tentacles very dry with paper towels—moisture is the enemy of crispiness.
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2
In a medium bowl, whisk together the milk and 1 tablespoon of lemon juice. Submerge the squid in this mixture and let it soak in the refrigerator for 20 minutes to tenderize the proteins.
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3
While the squid soaks, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic paste, lemon zest, and a pinch of salt. Cover and refrigerate until serving.
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4
In a large, shallow dish or a heavy-duty gallon-sized freezer bag, combine the all-purpose flour, cornstarch, semolina, garlic powder, smoked paprika, salt, and pepper. Shake or whisk until thoroughly combined.
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5
Fill a heavy-bottomed pot or a deep fryer with about 3 inches of oil. Heat the oil to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
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6
Drain the squid from the milk mixture using a colander. Do not rinse them; the slight milk residue helps the flour adhere.
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7
Working in small batches (about a handful at a time), toss the squid in the flour mixture. Ensure every ring and tentacle is fully coated and separated.
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8
Shake off all excess flour using a fine-mesh sieve or by tossing between your hands. The coating should be thin and even, not clumpy.
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9
Carefully lower the first batch of squid into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy calamari.
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10
Fry for 2 to 3 minutes, or until the calamari is a light golden brown. Squid cooks very quickly; overcooking will make it rubbery.
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11
Use a slotted spoon or spider skimmer to remove the squid and transfer them immediately to a wire rack set over a baking sheet. This allows air to circulate and keeps them crunchy.
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12
Immediately sprinkle with a pinch of kosher salt while the oil is still wet on the surface.
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13
Allow the oil temperature to return to 375°F before starting the next batch.
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14
Once all batches are fried, pile the calamari high on a warmed platter. Garnish generously with chopped parsley.
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15
Serve immediately with the chilled garlic aioli and fresh lemon wedges on the side for squeezing.
💡 Chef's Tips
Ensure the oil is at the correct temperature (375°F) before each batch; if it's too low, the squid will be greasy, and if it's too high, the coating will burn before the squid is cooked. Always use a wire cooling rack rather than paper towels to drain the fried squid to prevent the bottom from becoming soggy. For the most tender results, look for 'Loligo' or 'Point Judith' squid, which are known for their sweet flavor and soft texture. Don't skip the cornstarch and semolina; the combination of these three flours creates a much more complex and long-lasting crunch than flour alone. If you like heat, add a pinch of cayenne pepper to the flour dredge or serve with sliced pickled cherry peppers.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Pinot Grigio or a dry Vermentino to cut through the richness of the fry. Serve alongside a simple marinara sauce in addition to the aioli for a traditional 'two-dip' experience. Accompany with a light arugula salad dressed with lemon and shaved Parmesan to balance the meal. Great as a starter for an Italian-themed dinner featuring Linguine alle Vongole or Grilled Branzino. A cold Italian lager like Peroni also makes for a refreshing and casual beverage pairing.