📝 About This Recipe
Transport your taste buds to a seaside boardwalk with this quintessential seafood fast-food staple. Our recipe features tender rings of squid soaked in a seasoned buttermilk bath and dredged in a secret blend of flours for that signature crunch that stays crispy long after it leaves the fryer. Perfectly balanced with a tangy, homemade dipping sauce, it is the ultimate addictive snack for any gathering.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Squid (cleaned, tubes cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Buttermilk (full fat preferred for tenderizing)
- 1 tablespoon Hot Sauce (Louisiana-style for a subtle kick)
The Crispy Breading
- 1.5 cups All-purpose Flour (the base for the crust)
- 1/2 cup Cornstarch (essential for maximum crunch)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano (finely crushed)
- 1 teaspoon Kosher Salt (plus extra for seasoning after frying)
- 1/2 teaspoon Black Pepper (freshly ground)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (minced)
Frying and Garnish
- 1 quart Vegetable Oil (for deep frying)
- 4-6 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Rinse the cleaned squid under cold water and pat them very dry with paper towels. Excess moisture is the enemy of a crispy crust.
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2
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the squid rings and tentacles in the mixture, cover, and refrigerate for at least 20 minutes (up to 1 hour) to tenderize.
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3
While the squid marinates, prepare the remoulade by mixing the mayonnaise, Dijon, chopped capers, lemon juice, and parsley in a small bowl. Chill until ready to serve.
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4
In a large, shallow dish or a heavy-duty gallon-sized plastic bag, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and pepper.
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5
Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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6
Working in batches, remove a handful of squid from the buttermilk, letting the excess drip off, and toss them into the flour mixture.
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7
Shake the bag or toss well in the dish to ensure every nook and cranny of the squid is coated. Use a mesh strainer to shake off any excess flour.
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8
Carefully drop the coated squid into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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9
Fry for 2 to 3 minutes, or until the calamari is a beautiful golden brown and crispy. Tentacles usually cook slightly faster than rings.
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10
Use a slotted spoon or spider skimmer to remove the calamari and drain them on a wire rack set over a baking sheet (this keeps them crispier than paper towels).
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11
Immediately sprinkle with a pinch more kosher salt while the oil is still wet on the surface.
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12
Allow the oil temperature to return to 375°F before starting the next batch.
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13
Serve immediately while piping hot, piled high on a platter with the chilled remoulade and fresh lemon wedges.
💡 Chef's Tips
Don't overcook the squid; anything past 3 minutes will turn the texture from tender to rubbery. Always use a thermometer to track your oil temperature; if it's too low, the breading absorbs oil and gets soggy. The addition of cornstarch is the secret to a 'glass-like' crunch that mimics professional fast-food fryers. For a spicy version, add 1/2 teaspoon of cayenne pepper to the flour dredge. If you don't have buttermilk, you can substitute with plain yogurt thinned with a little milk.
🍽️ Serving Suggestions
Serve with a side of crispy French fries or hushpuppies for a full seafood basket experience. Pair with a cold, crisp Lager or a glass of chilled Sauvignon Blanc to cut through the richness. Add a small bowl of warm marinara sauce alongside the remoulade for a classic Italian-American touch. A side of vinegar-based coleslaw provides a refreshing, crunchy contrast to the fried seafood. Sprinkle with chopped fresh parsley and some fried pepperoncini rings for an upscale presentation.