📝 About This Recipe
Transport your senses to the Mediterranean coast with this quintessential comfort food classic, featuring tender squid rings encased in a shattering, golden-brown crust. The secret lies in a double-dredge technique and a quick buttermilk soak that ensures every bite is succulent rather than rubbery. Served with a velvety, scratch-made garlic aioli, this dish offers the perfect balance of salty indulgence and bright, citrusy acidity.
🥗 Ingredients
The Calamari & Marinade
- 1.5 pounds Fresh squid (cleaned, tubes cut into 1/2-inch rings, tentacles kept whole)
- 1.5 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot sauce (vinegar-based like Frank's or Tabasco)
- 1 teaspoon Salt
The Crispy Coating
- 1 cup All-purpose flour
- 1/2 cup Cornstarch (for extra crunch)
- 1/2 cup Semolina flour (provides a rustic, sandy texture)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper (freshly cracked)
- 4 cups Vegetable oil (for frying; or enough to fill pot 2-3 inches deep)
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
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of salt. Submerge the cleaned squid rings and tentacles in the mixture, ensuring they are well coated. Cover and refrigerate for at least 20 minutes (up to 1 hour) to tenderize the meat.
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2
While the squid marinades, prepare the aioli by whisking the mayonnaise, grated garlic, lemon juice, and lemon zest in a small bowl. Set aside in the fridge to let the flavors meld.
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3
In a shallow wide dish or a large zip-top bag, combine the all-purpose flour, cornstarch, semolina, smoked paprika, garlic powder, and black pepper. Whisk or shake until the spices are evenly distributed.
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4
Pour the vegetable 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.
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5
Working in batches, remove a handful of squid from the buttermilk, letting the excess liquid drip off. Toss the squid into the flour mixture.
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6
Coat the squid thoroughly, pressing the flour into the rings to ensure every nook and cranny is covered. Shake off any excess flour using a wire mesh strainer.
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7
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 soggy calamari.
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8
Fry for 2 to 3 minutes, or until the calamari is a light golden brown and crispy. Squid cooks very fast; overcooking will make it tough.
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9
Use a slotted spoon or spider skimmer to remove the calamari and place it on a wire rack set over a baking sheet. This allows air to circulate and prevents the bottom from steaming.
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10
Immediately sprinkle the hot calamari with a pinch of fine sea salt while the oil is still wet on the surface.
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11
Allow the oil to return to 375°F before starting the next batch. Repeat the dredging and frying process until all squid is cooked.
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12
Transfer the crispy calamari to a serving platter. Garnish generously with chopped parsley and serve immediately with the chilled aioli and lemon wedges.
💡 Chef's Tips
Always use a thermometer to monitor your oil; if it drops below 350°F, the breading will absorb oil and become greasy. Don't skip the buttermilk soak, as the lactic acid is essential for breaking down the tough fibers in the squid. If you can't find semolina flour, you can substitute with fine cornmeal for a similar crunch. For the ultimate crispy texture, ensure the squid is patted dry if you aren't using a marinade, but when using buttermilk, just ensure it isn't 'dripping' wet before hitting the flour. Avoid over-frying—squid is done the moment the coating turns golden.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a light Italian Pinot Grigio. Serve alongside a spicy marinara sauce for a secondary dipping option. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Add fried pickled jalapeños or lemon slices into the mix for an extra pop of flavor and texture.