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Fried Calamari

This Fried Calamari is irresistibly crispy on the outside and tender on the inside, making it a restaurant-quality appetizer that's surprisingly easy to prepare at home. A quick soak in buttermilk keeps the squid tender, while a seasoned flour coating fries up perfectly golden and light.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer
Cuisine: Italian
Calories: 315
Ingredients Equipment Method

Ingredients
  

  • 1 pound calamari rings and tentacles cleaned
  • 1 cup buttermilk
  • 1½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Vegetable or canola oil for frying
  • 2 teaspoons chopped fresh parsley
  • Lemon wedges for serving
  • Optional Dipping Sauces
  • Marinara sauce
  • Cocktail sauce
  • Garlic aioli
  • Lemon aioli

Equipment

  • Large mixing bowl
  • Dutch oven or deep heavy-bottomed pot
  • Deep-fry thermometer
  • Tongs or spider strainer
  • Shallow bowl
  • Wire rack or paper towel-lined baking sheet
  • Measuring cups and spoons

Method
 

  1. Place the cleaned calamari in a large bowl and pour the buttermilk over the top. Toss until evenly coated, cover, and refrigerate for at least 30 minutes.
  2. Fill a deep pot with about 3 to 4 inches of vegetable oil and heat it to 375°F (190°C).
  3. While the oil heats, whisk together the flour, salt, paprika, garlic powder, and black pepper in a shallow bowl.
  4. Remove the calamari from the buttermilk, allowing any excess to drip away. Dredge each piece thoroughly in the seasoned flour, shaking off any extra coating.
  5. Working in small batches, carefully lower the coated calamari into the hot oil. Fry for 2 to 3 minutes, just until lightly golden and crispy. Avoid overcooking, as calamari becomes chewy very quickly.
  6. Transfer the fried calamari to a wire rack or paper towel-lined tray to drain while repeating with the remaining batches.
  7. Sprinkle immediately with a little extra salt and fresh parsley.
  8. Serve hot with lemon wedges and your favorite dipping sauce.