Quick Recipe Version (TL;DR)
Quick Ingredients
- 1½ lb cleaned squid (tubes and tentacles)
- 1 cup buttermilk
- 1 cup all-purpose flour + 1/2 cup cornstarch
- 1½ tsp kosher salt, 1 tsp black pepper, 1/2 tsp paprika (optional)
- Neutral frying oil (about 1½ quarts)
- 1–2 lemons, cut into wedges; chopped parsley (optional)
- Marinara: 1 cup crushed tomatoes, 1 tbsp olive oil, 1 garlic clove, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano, pinch sugar, salt
- Lemon aioli: 1/2 cup mayonnaise, 1 garlic clove, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, salt and pepper
Do This
- 1. Slice squid into 1/2-inch rings; soak rings and tentacles in buttermilk 20 minutes, chilled.
- 2. Simmer marinara ingredients 8–10 minutes; season and keep warm.
- 3. Whisk aioli ingredients until smooth; chill.
- 4. Heat 2 inches of oil in a heavy pot to 350°F (177°C). Mix flour, cornstarch, salt, pepper, paprika.
- 5. Drain squid; dredge in flour mixture, shaking off excess.
- 6. Fry in batches 1½–2 minutes until pale golden and crisp; drain on a rack and season. Serve hot with lemon wedges and both dips.
Why You’ll Love This Recipe
- Light, shatteringly crisp coating with simple pantry ingredients.
- Balanced flavors: bright tomato marinara and creamy lemon-garlic aioli.
- Quick and approachable—on the table in about 40 minutes.
- Reliable technique with home-cook-friendly tips for clean, safe frying.
Grocery List
- Produce: Lemons, garlic, fresh parsley (optional)
- Dairy: Buttermilk, mayonnaise
- Pantry: All-purpose flour, cornstarch, crushed tomatoes, olive oil, neutral frying oil (canola/peanut), kosher salt, black pepper, paprika, red pepper flakes, dried oregano, sugar (optional)
Full Ingredients
For the Crispy Calamari
- 1½ lb (680 g) cleaned squid, tubes and tentacles
- 1 cup (240 ml) buttermilk
- 1 cup (125 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1 tsp kosher salt (for dredge), plus 1/2 tsp more for finishing
- 3/4 tsp freshly ground black pepper (for dredge), plus 1/4 tsp more for finishing
- 1/2 tsp sweet paprika (optional, for color)
- About 1½ quarts (1.4 L) neutral oil for frying (canola or peanut)
- 1–2 lemons, cut into wedges, for serving
- 2 tbsp chopped fresh parsley, for garnish (optional)
Zesty Marinara Dip
- 1 tbsp extra-virgin olive oil
- 1 garlic clove, minced (about 1 tsp)
- 1/4 tsp red pepper flakes
- 1 cup (240 g) crushed tomatoes or passata
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp sugar (optional, to balance acidity)
Garlicky Lemon Aioli
- 1/2 cup (120 g) mayonnaise
- 1 small garlic clove, finely grated or mashed to a paste
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- Pinch kosher salt and freshly ground black pepper, to taste
- 1–2 tsp water, as needed to loosen
Step-by-Step Instructions
Step 1: Prep and soak the squid
Pat the cleaned squid dry. Slice the tubes into 1/2-inch (1.25 cm) rings; leave tentacles whole. In a bowl, cover the rings and tentacles with the buttermilk. Refrigerate for 20 minutes. This brief soak tenderizes the squid and helps the coating adhere.
Step 2: Make the zesty marinara
In a small saucepan over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant (do not brown). Stir in crushed tomatoes, oregano, salt, and sugar (if using). Simmer gently, uncovered, for 8–10 minutes until slightly thickened. Taste and adjust salt. Transfer to a small warm bowl and cover to keep warm.
Step 3: Whisk the garlicky lemon aioli
In a bowl, whisk together mayonnaise, grated garlic, lemon zest, lemon juice, and olive oil until glossy and smooth. Season with a pinch of salt and black pepper. If needed, whisk in 1–2 teaspoons water to reach a spoonable dipping consistency. Refrigerate until serving.
Step 4: Heat the oil and mix the dredge
Pour 2 inches (5 cm) of neutral oil into a deep, heavy pot or Dutch oven. Clip on a deep-fry thermometer and heat to 350°F (177°C). While the oil heats, whisk the flour, cornstarch, 1 teaspoon salt, 3/4 teaspoon black pepper, and paprika in a large bowl. Set a wire rack over a rimmed baking sheet for draining.
Step 5: Dredge the calamari
Drain the squid from the buttermilk, letting excess drip off. Working in batches, toss the squid in the flour mixture, coating lightly but thoroughly. Shake off excess and arrange on a tray so moisture doesn’t build up.
Step 6: Fry in batches
When the oil is at 350°F, carefully add a small handful of coated squid—do not crowd the pot. Fry 1½–2 minutes, stirring gently, until the coating is pale golden and crisp. Transfer to the rack, immediately season with a pinch of salt and pepper, and let the oil return to 350°F before the next batch. Repeat until all squid is fried.
Step 7: Serve hot with lemon and dips
Pile the hot calamari onto a warm platter. Sprinkle with parsley (if using) and serve right away with lemon wedges, the warm marinara, and the lemon aioli. For extra heat, offer additional red pepper flakes at the table.
Pro Tips
- Use a flour–cornstarch blend for maximum crunch; cornstarch helps create that delicate, shattery crust.
- Keep the oil at 350°F; frying in small batches prevents soggy, greasy calamari.
- Season immediately after frying so the salt sticks to the hot crust.
- Dryness matters—shake off excess buttermilk and excess flour to avoid clumps.
- Test-fry 2–3 rings first to check seasoning and timing before committing to larger batches.
Variations
- Spicy kick: Add 1/4 tsp cayenne to the dredge and a teaspoon of Calabrian chili paste to the marinara.
- Parmesan-lemon finish: Toss the hot, fried calamari with 2 tbsp finely grated Parmesan and extra lemon zest.
- Gluten-free: Use 100% rice flour or a gluten-free all-purpose blend in place of flour and cornstarch.
Storage & Make-Ahead
Fried calamari is best eaten immediately. You can slice the squid up to 24 hours ahead and refrigerate, covered. Make both dips up to 3 days ahead and refrigerate in airtight containers. Leftover fried calamari can be refrigerated up to 1 day; reheat on a wire rack set over a sheet pan at 425°F (220°C) for 6–8 minutes or in an air fryer at 400°F (205°C) for 4–6 minutes. Raw, cleaned squid freezes well for up to 3 months; thaw overnight in the refrigerator before using.
Nutrition (per serving)
Approximate per appetizer serving with 1 tbsp aioli and 2 tbsp marinara: 440 calories; 25 g protein; 19 g carbohydrates; 26 g fat; 1 g fiber; 780 mg sodium.
