Equipment
Ingredients
Squid Preparation
- 500 g squid tubes and tentacles, cleaned, tubes cut into 1cm thick rings
- 240 ml buttermilk, cold
- 5 g sea salt
Spicy Pepper Dip
- 120 g mayonnaise
- 30 g calabrian chili paste, finely chopped if using whole chilies
- 15 ml lemon juice, freshly squeezed
- 1 garlic, grated into a paste
Dredge
- 150 g all-purpose flour
- 60 g cornstarch
- 5 g garlic powder
- 3 g smoked paprika
- 2 g black pepper, freshly ground
- 8 g sea salt
Frying & Finishing
- 1500 ml neutral frying oil, such as canola, peanut, or sunflower
- 1 lemon wedges, cut into wedges
- flaky sea salt
Nutrition (per serving)
Method
Place the cleaned squid rings and tentacles into a mixing bowl. Pour in the buttermilk, add the sea salt, and toss to coat fully. Cover and refrigerate for 30 minutes. The slight acidity of the buttermilk tenderizes the squid protein. Wash hands and sanitize surfaces after handling raw seafood.
In a separate mixing bowl, whisk together the mayonnaise, Calabrian chili paste, lemon juice, and grated garlic until smooth and evenly colored. Cover and refrigerate until ready to serve, allowing the flavors to meld.
In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, smoked paprika, black pepper, and sea salt. Ensure the spices are evenly dispersed through the flours.
Pour the neutral frying oil into a heavy-bottomed pot, ensuring it is no more than half full. Attach a deep-fry thermometer and heat over medium-high heat until the oil reaches exactly 190C/375F.
Remove a handful of squid from the buttermilk, allowing excess liquid to drip back into the bowl. Toss the squid in the flour mixture, pressing lightly so the coating adheres. Shake off excess dredge in a spider skimmer or mesh sieve to prevent clumping.
Carefully lower the dredged calamari into the 190C/375F oil. Fry in small batches to maintain oil temperature. Cook for 90 seconds to 2 minutes, stirring gently with a spider skimmer to prevent sticking, until the calamari is golden and floating. The internal temperature must reach at least 74C/165F.
Use the spider skimmer to remove the fried calamari from the oil, allowing excess oil to drain. Transfer immediately to a wire cooling rack set over a baking sheet and toss with flaky sea salt while hot. Serve immediately with the spicy pepper dip and fresh lemon wedges.
Chef's Notes
- The combination of all-purpose flour and cornstarch is the secret to a shatteringly crisp crust. Cornstarch inhibits gluten development and absorbs less oil than wheat flour.
- Buttermilk contains lactic acid, which breaks down the tough muscle fibers of the squid. Even a 30-minute soak dramatically improves tenderness.
- Always season fried foods immediately upon exiting the hot oil. The residual heat and surface oil help the salt adhere and dissolve into the crust.
- Using a wire cooling rack instead of paper towels allows steam to escape from all sides, preventing the underside of the calamari from becoming soggy.
Storage
Refrigerator: 1 day — Store calamari and dip in separate airtight containers.
Reheating: Reheat fried calamari in a 200C/400F air fryer or convection oven for 3-4 minutes to restore crispness. Do not microwave.
