Crispy Golden Fried Calamari with Lemon and Garlic Aioli
There is nothing quite like a platter of piping hot, crispy calamari to kick off a meal. It is that quintessential Mediterranean appetizer that brings the seaside right to your kitchen table. The secret to great calamari is all about the contrast—tender, succulent squid on the inside protected by a light, shatteringly crisp coating that doesn't feel heavy or greasy.
In this version, we are using a seasoned flour and cornstarch blend that guarantees the batter stays crunchy long after it leaves the fryer. Whether you are serving this at a backyard summer party or as an elegant starter for a dinner date, a squeeze of fresh lemon and a side of creamy garlic aioli are the perfect companions to elevate those delicate seafood flavors.
Nutrition (per serving)
Directions
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1
Pat the calamari completely dry with paper towels. This is the most important step to ensure the batter sticks properly.
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2
In a shallow bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper.
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3
Pour the buttermilk into a separate small bowl. Dip the calamari rings into the buttermilk, then toss them into the flour mixture until well-coated.
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4
Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 375°F.
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5
Carefully drop the calamari into the hot oil in small batches. Do not overcrowd the pot or the temperature will drop and make them greasy.
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6
Fry for about 2-3 minutes until they are a beautiful golden brown. Squid cooks very quickly!
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7
Use a slotted spoon to remove the calamari and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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8
Sprinkle with an extra pinch of salt immediately and serve hot with lemon wedges and your favorite dipping sauce.
Ingredients
- Calamari (rings and tentacles):1 lb
- All-purpose flour:1 cup
- Cornstarch:1/2 cup
- Buttermilk:1/2 cup
- Smoked paprika:1 tsp
- Garlic powder:1 tsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Vegetable oil for frying:3 cups
- Lemon wedges:4 pieces
Tips & Notes
- Ensure your oil is at exactly 375°F; if it's too cool, the calamari will be oily, and if it's too hot, the batter will burn before the squid is tender.
- If you don't have buttermilk, you can use plain milk with a teaspoon of lemon juice added to it.
- For the crunchiest results, use a wire rack for draining rather than paper towels so the bottom doesn't get soggy from steam.
