This ATK-inspired fried calamari delivers exceptionally crisp, light, and crunchy rings and tentacles every time. The key is a simple buttermilk soak and a seasoned cornstarch coating, which creates a delicate crust that stays crunchy even after a quick fry. It’s the perfect restaurant-quality appetizer to make at home, served with lemon wedges and your favorite dipping sauce.
Ingredients
- 1 lb (450 g) cleaned calamari (squid), bodies and tentacles
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) paprika
- 1/2 tsp (2.5 g) salt, plus more for seasoning
- 1/4 tsp (1 g) black pepper
- 2 cups (480 ml) vegetable or canola oil, for frying
- Lemon wedges, for serving
Instructions
- Prepare the calamari: If not already cleaned, rinse the squid under cold water. Pull the tentacles from the body, remove the beak (the hard part at the center of the tentacles), and discard the quill (the clear, plastic-like spine) from inside the body. Rinse the body and slice into 1/2-inch (1.25 cm) rings. Pat the rings and tentacles very dry with paper towels.
- In a medium bowl, combine the calamari and buttermilk. Stir to coat, cover, and refrigerate for at least 15 minutes (or up to 1 hour). This helps tenderize and adds flavor.
- Meanwhile, in a large bowl, whisk together the cornstarch, flour, baking powder, garlic powder, onion powder, paprika, 1/2 tsp salt, and black pepper.
- Heat the oil in a deep, heavy-bottomed pot (like a Dutch oven) over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
- While the oil heats, drain the calamari in a colander, letting excess buttermilk drip off. Working in batches, toss the calamari in the flour mixture, pressing gently to adhere. Shake off any excess flour.
- Carefully add a batch of coated calamari to the hot oil in a single layer. Fry for 1 to 2 minutes, until golden brown and crispy, turning once with a slotted spoon. Do not overcrowd the pot.
- Remove the fried calamari with the slotted spoon and drain on a wire rack set over a baking sheet. Immediately season with a pinch of salt. Repeat with the remaining calamari, allowing the oil to return to 375°F (190°C) between batches.
- Serve immediately with lemon wedges.
Tips
- Dry thoroughly: Moisture is the enemy of crispiness. Pat the calamari completely dry before adding to the buttermilk, and drain well after soaking.
- Don’t skip the baking powder: It creates tiny air pockets in the coating, making it extra light and crunchy.
- Fry in batches: Overcrowding drops the oil temperature, leading to soggy calamari. Fry in small batches and let the oil return to temperature between batches.
- Use a thermometer: Maintaining a steady 375°F (190°C) is crucial for a quick fry that cooks the squid without toughening it.
Serving Suggestions
Serve the fried calamari immediately with lemon wedges and a dipping sauce. Classic options include marinara sauce, aioli, or a spicy remoulade. It also pairs well with a sprinkle of chopped fresh parsley and a pinch of red pepper flakes.
Variations
- Spicy: Add 1/2 tsp cayenne pepper or 1 tsp sriracha to the flour mixture.
- Herbed: Add 1 tbsp dried oregano or Italian seasoning to the flour mixture.
- Gluten-free: Use all-purpose gluten-free flour in place of the regular flour and ensure your baking powder is gluten-free.
- Beer batter: Replace the buttermilk with 1 cup (240 ml) cold beer and use a light lager. This yields a slightly different, airy crust.
Storage and Reheating
Fried calamari is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until heated through and crisp. Avoid microwaving, as it will make the coating soggy.
Frequently Asked Questions
Can I use frozen calamari? Yes, thaw it overnight in the refrigerator, then drain and pat very dry before using. Frozen calamari is often already cleaned, which saves time.
Why is my calamari tough? Tough calamari is usually overcooked. Squid cooks quickly—fry for just 1-2 minutes per batch until golden. Overcooking makes it rubbery.
Can I bake or air-fry this instead of deep-frying? Yes, you can. For air-frying, spray the coated calamari with oil and cook at 400°F (200°C) for 8-10 minutes, shaking halfway. For baking, place on a greased baking sheet and bake at 450°F (230°C) for 12-15 minutes. The texture will be less crispy but still tasty.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These can handle the high heat without burning.
How do I clean fresh squid? Pull the head and tentacles away from the body. Remove the beak from the tentacles, and pull out the clear quill from inside the body. Rinse the body and slice into rings. The skin can be left on or peeled off; leaving it on is fine.
Can I prepare the coated calamari in advance? It’s best to fry immediately after coating. If you coat too far ahead, the flour will become gummy. You can soak in buttermilk overnight, but coat and fry just before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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