📝 About This Recipe
Transport your senses to a sun-drenched coastal bistro with these shatteringly crisp, golden-brown calamari rings. This recipe elevates the classic Mediterranean appetizer by using a double-dredge technique for maximum crunch and a signature tartar sauce spiked with capers and fresh dill. It is a harmonious balance of tender, oceanic sweetness and bright, creamy acidity that makes for an irresistible shared plate.
🥗 Ingredients
The Calamari
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Buttermilk (to tenderize the seafood)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Crispy Coating
- 1.5 cups All-purpose Flour
- 1/2 cup Cornstarch (for extra crispness)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
- 1 teaspoon Kosher Salt (plus more for seasoning after frying)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 cups Neutral Oil (such as grapeseed, canola, or vegetable oil for frying)
Zesty Tartar Sauce
- 1 cup Mayonnaise (high-quality or homemade)
- 2 tablespoons Dill Pickles (finely minced)
- 1 tablespoon Capers (drained and chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Lemon Zest
For Garnish
- 1 Lemon (cut into wedges)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a medium bowl, whisk together the mayonnaise, minced pickles, chopped capers, fresh dill, Dijon mustard, and lemon zest. Season with a pinch of salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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2
Rinse the cleaned calamari rings and tentacles under cold water. Pat them thoroughly dry with paper towels—this is crucial for ensuring the coating sticks.
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3
In a large bowl, combine the buttermilk and 1 tablespoon of lemon juice. Add the calamari to the mixture, ensuring every piece is submerged. Let it soak for 15-20 minutes to tenderize the protein.
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4
In a shallow wide dish or a large freezer bag, whisk together the flour, cornstarch, smoked paprika, garlic powder, cayenne, salt, and black pepper.
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5
In a heavy-bottomed pot or a Dutch oven, heat 4 cups of oil to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy; if the oil is too cool, the calamari will be greasy.
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6
Working in small batches, remove a handful of calamari from the buttermilk, letting the excess liquid drip off, and toss them into the flour mixture.
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7
Thoroughly coat the rings, then shake them in a fine-mesh sieve to remove any excess flour. This prevents the oil from getting too cloudy and ensures a light, crisp crust.
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8
Carefully lower the coated calamari into the hot oil. Do not overcrowd the pot, as this will drop the temperature too quickly.
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9
Fry for 90 seconds to 2 minutes, or until the rings are a light golden brown. Calamari cooks very fast; overcooking will result in a rubbery texture.
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10
Use a slotted spoon or spider skimmer to remove the calamari and place them on a wire rack set over a baking sheet to drain. This keeps them crispier than draining on paper towels.
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11
Immediately sprinkle the hot calamari with a little extra kosher salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining batches, allowing the oil temperature to return to 375°F between each set.
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13
Transfer the hot calamari to a serving platter. Garnish with fresh parsley and serve immediately with the chilled tartar sauce and lemon wedges on the side.
💡 Chef's Tips
Always pat the squid dry before the buttermilk soak to ensure the liquid adheres properly. Maintain an oil temperature of 375°F; any lower and the coating will absorb oil, any higher and it will burn before the squid is cooked. Avoid overcooking! Squid only needs about 2 minutes to reach perfect tenderness; once it turns golden, pull it out. Using a combination of flour and cornstarch creates a much lighter, crispier 'shatter' than flour alone. For a spicy twist, add sliced pickled jalapeños to the dredge and fry them along with the calamari.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Greek Assyrtiko. Serve alongside a fresh Greek salad with feta and kalamata olives. Add a small bowl of spicy marinara sauce as a second dipping option for variety. Serve as a 'Fritto Misto' by adding quick-fried zucchini sticks and lemon slices to the platter. Accompany with a side of garlic-truffle fries for a decadent pub-style meal.