Name: Crispy Fried Calamari with Lemon
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 1/2 lb cleaned squid tubes and tentacles, tubes cut into 1/2-inch rings; 1 cup buttermilk; 3/4 cup all-purpose flour; 1/2 cup fine dry breadcrumbs; 1/4 cup cornstarch; 1 1/2 tsp kosher salt, plus more for finishing; 1/2 tsp freshly ground black pepper; 6 cups vegetable oil, for frying; 1 (14 oz) can crushed tomatoes; 2 tbsp extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1/4 tsp red pepper flakes; 1/2 tsp dried oregano; 2 tbsp flat-leaf parsley, finely chopped; 2 lemons, cut into wedges

Crispy Fried Calamari with Lemon

4.5 from 274 home cooks Free

Squid rings and tentacles soaked in buttermilk, tossed in a seasoned flour and breadcrumb coating and fried hot and fast so they stay tender under a crackly golden shell. Shower with parsley, squeeze on lemon and dunk in a quick garlicky marinara. The seaside starter that tastes best eaten standing around the stove.

Prep

45 min

Cook

25 min

Total

1 hr 10 min

Serves

Level

Medium

Cuisine

Italian-American

Method

Step 1: Pat the squid dry, put it in a bowl with the buttermilk and refrigerate for 30 minutes. The mild acidity softens the squid slightly and the buttermilk helps the coating stick.
Step 2: Make the dipping sauce: warm the olive oil with the garlic and pepper flakes over medium-low heat until the garlic sizzles and turns pale gold, about 2 minutes. Add the crushed tomatoes, oregano and a pinch of salt and simmer for 15 minutes, until slightly thickened.
Step 3: Heat the frying oil in a heavy pot to 375F. Whisk the flour, breadcrumbs, cornstarch, salt and pepper together in a wide bowl.
Step 4: Lift a handful of squid from the buttermilk, let the excess drip off and toss it in the flour mixture until well coated. Shake off loose crumbs in a sieve.
Step 5: Fry in small batches for 60 to 90 seconds, until the coating is light golden and crisp. Go no longer; squid turns rubbery after about 2 minutes. Let the oil return to 375F before the next batch.
Step 6: Drain on a rack, sprinkle with salt and parsley while hot, and pile into a paper-lined basket with lemon wedges and the warm marinara.

Kitchen note

Squid is tender either cooked in under 2 minutes or braised for 45; anything in between tightens the proteins into rubber bands, so the hot oil and small batches are what keep it soft.