Fried calamari is a beloved appetizer of tender squid rings in a crisp, golden crust, and adding tangy, spicy banana peppers takes it from simple to sensational. The briny squid pairs beautifully with the sweet-heat of the peppers, while a quick buttermilk soak ensures every bite stays tender. This recipe delivers restaurant-quality crunch at home with a straightforward technique that works every time.
Ingredients
- 1 lb (450 g) cleaned squid (bodies and tentacles), cut into 1/2-inch rings
- 1 cup (240 ml) buttermilk
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt, plus more for seasoning
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 3 cups (710 ml) vegetable or canola oil, for frying
- 1/2 cup (75 g) sliced banana peppers (from a jar, drained)
- Lemon wedges, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Rinse the squid under cold water and pat dry thoroughly with paper towels. In a medium bowl, toss the squid with the buttermilk. Cover and refrigerate for 15 minutes (this helps tenderize and helps the coating adhere).
- Meanwhile, in a shallow dish or pie plate, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and cayenne (if using).
- Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Line a baking sheet with paper towels or a wire rack.
- Drain the squid in a colander, letting excess buttermilk drip off. Working in batches, dredge the squid in the flour mixture, shaking off any excess. Do not overcrowd the pot.
- Carefully add the squid to the hot oil and fry for 1 to 2 minutes, until golden brown and crispy. Use a slotted spoon to transfer to the prepared baking sheet. Season immediately with a pinch of salt. Repeat with the remaining squid, allowing the oil to return to 375°F (190°C) between batches.
- In a small skillet over medium heat, warm the banana peppers for 1 minute (or just leave them at room temperature).
- Transfer the fried calamari to a serving platter, scatter the banana peppers over the top, and garnish with parsley if desired. Serve hot with lemon wedges.
Tips
- Dry squid thoroughly: Moisture is the enemy of crispness. Pat the squid dry before adding buttermilk, and shake off excess coating before frying.
- Oil temperature matters: Use a thermometer and keep the oil at 375°F (190°C). If it drops too low, the calamari absorbs oil and turns greasy; if too high, it burns before cooking through.
- Don’t skip the buttermilk: It neutralizes any fishy odor and helps the flour stick. If you don’t have buttermilk, mix 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice and let sit for 5 minutes.
- Substitution: No banana peppers? Use sliced pepperoncini or pickled jalapeños for a different heat level. For a milder version, use roasted red peppers.
Serving Suggestions
Serve this calamari immediately as an appetizer with lemon wedges and a side of marinara sauce or aioli for dipping. It also works well as a main over a bed of arugula with a simple vinaigrette, or tucked into a crusty roll for a crispy seafood sandwich. Pair with a crisp white wine like Pinot Grigio or a cold beer.
Variations
- Spicy: Add 1/2 teaspoon (1 g) of red pepper flakes to the flour mixture, or toss the fried calamari with fresh sliced chili peppers.
- Herbed: Add 1 tablespoon (2 g) of dried oregano or Italian seasoning to the flour for an herby crust.
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend and ensure your cornstarch is certified gluten-free.
- Air-fryer: Toss the coated calamari with 1 tablespoon (15 ml) oil and air-fry at 400°F (200°C) for 6-8 minutes, shaking halfway, until crispy.
Storage and Reheating
Fried calamari is best eaten fresh, 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 until crisp. Avoid microwaving, as it will turn soggy. Do not freeze fried calamari, as the texture will degrade significantly.
Frequently Asked Questions
How do I clean squid? If your squid isn’t pre-cleaned, pull the head and tentacles away from the body. Remove the beak (the hard part at the base of the tentacles), the quill (the clear plastic-like spine), and the skin. Rinse the body tube and slice into rings.
Why is my calamari rubbery? Overcooking is the main culprit. Squid cooks in 1-2 minutes at high heat; anything longer makes it tough. Also, make sure the oil is hot enough so it fries quickly rather than steaming.
Can I use frozen squid? Yes, thaw it overnight in the refrigerator and pat it very dry before using. Frozen squid is often already cleaned, which saves time.
What if I don’t have a deep-fry thermometer? You can test the oil by dropping a small cube of bread into it; if it sizzles and turns golden in about 60 seconds, the oil is ready. But a thermometer is more reliable for consistent results.
Are banana peppers spicy? They are mildly spicy and tangy, with a heat level similar to a mild jalapeño. For more heat, add a pinch of cayenne to the coating or use hot cherry peppers.
Can I make the coating ahead of time? Yes, the flour mixture can be stored in an airtight container at room temperature for up to a week. However, only coat the squid right before frying to prevent the coating from becoming gummy.
Related
- Pakora Masala Recipe for Crispy Fritters
- Pakora Mix Ingredients: Easy Homemade Batter
- Pakora Batter Recipe (Crispy & Easy)
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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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