Crispy Calamari with Tartar

I burned my first batch of calamari so badly the smoke alarm went off and my neighbor knocked on the door. The oil was too hot, and I panicked, dumping everything in at once. What came out looked like rubber bands dipped in charcoal. Now I know better—patience with the temperature and frying in small batches makes all the difference.

I made this for a small dinner party last spring, and my friend who swore she hated calamari ate nearly half the plate before realizing what it was. She kept saying it didnt taste rubbery or fishy, just crisp and light. I didnt tell her until dessert, and we still laugh about it.

Ingredients

• Fresh calamari (500 g, cleaned): Look for tubes that are pale and firm, not slimy or gray, and slice them evenly so they cook at the same rate.
• Buttermilk (200 ml): The acidity tenderizes the squid and helps the coating stick like glue, so dont skip the soak.
• All purpose flour (100 g): This forms the base of the crispy shell and absorbs moisture from the calamari.
• Cornmeal, fine (50 g): Adds texture and that golden crunch you get at seafood shacks by the water.
• Sea salt (1 tsp): Season generously, fried food needs more salt than you think.
• Black pepper, freshly ground (½ tsp): Fresh pepper has a sharper bite that wakes up the whole coating.
• Smoked paprika (½ tsp): Just a hint of smokiness that makes people ask what the secret is.
• Vegetable oil: Use enough to submerge the calamari halfway, and make sure its fresh, old oil tastes stale.
• Lemon wedges: A squeeze of lemon right before eating brightens everything and cuts the oil.
• Mayonnaise (120 g): The creamy base of the tartar sauce, use good quality mayo or make your own if you have time.
• Capers (1 tbsp, finely chopped): Briny little bursts that add complexity to the sauce.
• Gherkins (2 small, finely diced): Sweet and tangy, they add crunch and balance to the creaminess.
• Dijon mustard (1 tsp): Sharpness and depth without overpowering the delicate squid.
• Fresh lemon juice (1 tbsp): Freshly squeezed is always better, bottled juice tastes flat.
• Fresh parsley (1 tbsp, finely chopped): Adds color and a clean, grassy note to finish the sauce.

Instructions

Soak the calamari:

Pour the buttermilk over the calamari rings and tentacles in a bowl, making sure theyre all submerged. Cover and chill for 15 minutes while you prep everything else.

Prepare the coating:

In a shallow dish, whisk together the flour, cornmeal, salt, pepper, and smoked paprika until evenly mixed. This is your armor for crispy perfection.

Dredge the calamari:

Lift each piece from the buttermilk, let the excess drip off, then press it into the flour mixture, turning to coat completely. Lay them on a plate in a single layer.

Heat the oil:

Pour about 5 cm of oil into a heavy pan and heat it to 180°C. Drop in a pinch of flour, if it sizzles immediately, youre ready to fry.

Fry in batches:

Add a handful of calamari at a time, dont crowd the pan or the temperature will drop and theyll turn soggy. Fry for 2 to 3 minutes until golden and puffed.

Drain and season:

Scoop them out with a slotted spoon onto paper towels, and hit them with a pinch of flaky salt while theyre still hot.

Make the tartar sauce:

In a small bowl, stir together the mayonnaise, capers, gherkins, mustard, lemon juice, parsley, salt, and pepper. Taste and adjust, it should be tangy and bright.

Serve immediately:

Pile the calamari on a plate with lemon wedges and the tartar sauce on the side. Eat them while theyre still crackling hot.

Bookmark

My dad used to order calamari every time we went to the coast, and he always said you could tell a good kitchen by how they fried it. Now when I make this at home, I think of him, and I finally understand what he meant about that perfect golden crunch.

How to Know When the Oil Is Ready

I used to guess and end up with burnt outsides and raw middles until I bought a cheap thermometer. Now I heat the oil to exactly 180°C, and if I dont have a thermometer, I drop in a cube of bread—it should brown in about 30 seconds. Too fast means the oils too hot, too slow means itll soak in and turn greasy.

What to Do with Leftover Tartar Sauce

I always make extra because it keeps in the fridge for up to a week and tastes incredible on fish sandwiches, roasted vegetables, or even as a dip for fries. The flavors actually get better after a day when everything melds together, so dont toss it.

Serving Suggestions and Variations

This calamari is perfect with a cold beer or a crisp Sauvignon Blanc, and I like to serve it with a simple arugula salad dressed in lemon and olive oil to balance the richness. You can also toss the fried calamari in a spicy garlic butter or serve it with marinara instead of tartar sauce if you want an Italian twist.

• For extra crunch, dip the calamari back into the buttermilk after the first dredge, then coat again in the flour mixture before frying.
• Try adding a pinch of cayenne or chili flakes to the coating if you like a little heat.
• Swap the parsley in the tartar sauce for fresh dill or chives for a different herbal note.

Bookmark

Theres something about pulling off a batch of perfect calamari that makes you feel like a real cook, crispy, tender, and gone in minutes. I hope this becomes your go to whenever you want to impress someone or just treat yourself to something special.

Recipe FAQs

→ How do I achieve a crispy coating on calamari?

Marinate the calamari in buttermilk, then dredge in a mix of flour and fine cornmeal seasoned with salt, pepper, and smoked paprika. Fry in hot oil until golden and crisp.

→ What is the purpose of buttermilk in the preparation?

Buttermilk tenderizes the calamari and helps the coating adhere better, resulting in a juicier texture and crisp crust.

→ Can I prepare the tartar sauce ahead of time?

Yes, the tartar sauce can be mixed in advance and chilled. Allow the flavors to meld for a richer taste.

→ What oil is best for frying calamari?

Use a neutral oil with a high smoke point, such as vegetable oil, to ensure even frying without imparting unwanted flavors.

→ How should I serve the calamari for best flavor?

Serve the crispy calamari hot with lemon wedges and the tartar sauce on the side to provide fresh, bright contrast.