Crispy Calamari with Tartar (Print Version)

Golden fried calamari rings served with a zesty tartar sauce, perfect for sharing as a light starter.

# What You'll Need:

→ Calamari

01 - 1.1 lb fresh calamari (cleaned, tubes and tentacles), sliced into 0.4 inch rings
02 - 0.85 cup buttermilk
03 - 0.9 cup all-purpose flour
04 - 0.2 cup fine cornmeal
05 - 1 tsp sea salt
06 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika
08 - Vegetable oil, for frying
09 - Lemon wedges, for serving

→ Tartar Sauce

10 - 0.5 cup mayonnaise
11 - 1 tbsp capers, finely chopped
12 - 2 small gherkins, finely diced
13 - 1 tsp Dijon mustard
14 - 1 tbsp fresh lemon juice
15 - 1 tbsp fresh parsley, finely chopped
16 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Combine calamari rings and tentacles with buttermilk in a bowl. Cover and refrigerate for 15 minutes.
02 - In a shallow dish, mix flour, cornmeal, sea salt, black pepper, and smoked paprika until evenly blended.
03 - Remove calamari from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture to coat well.
04 - Heat vegetable oil in a deep heavy-bottomed pan to 350°F, filling to approximately 2 inches deep.
05 - Fry calamari in batches for 2 to 3 minutes until golden and crisp, avoiding overcrowding the pan.
06 - Remove calamari with a slotted spoon and drain on paper towels to remove excess oil.
07 - In a small bowl, stir together mayonnaise, capers, gherkins, Dijon mustard, lemon juice, parsley, salt, and pepper. Chill until ready to serve.
08 - Serve the crispy calamari hot with lemon wedges and tartar sauce on the side.

# Expert Tips:

01 -
  • The buttermilk soak keeps the calamari impossibly tender inside while the cornmeal adds that satisfying crackle you cant stop reaching for.
  • This tartar sauce is bright and tangy enough to cut through the richness without covering up the sweetness of the squid.
  • You can have restaurant quality calamari on the table in half an hour, and it tastes like you spent all day on it.
02 -
  • If you fry the calamari for more than 3 minutes, they turn into rubber bands, so watch the clock and pull them early if theyre already golden.
  • Let the oil come back up to temperature between batches or the coating will absorb oil and turn greasy instead of crisp.
  • Pat the calamari dry after the buttermilk soak if theyre dripping wet, or the coating will clump and slide off in the oil.
03 -
  • Buy calamari with the skin still on if you can find it, the flavor is better and it stays more tender when cooked quickly.
  • If the coating isnt sticking well, let the dredged calamari rest for 5 minutes before frying so the flour has time to set.
  • Use a spider strainer or slotted spoon to keep the oil cleaner between batches, and skim out any burnt bits so they dont ruin the next round.

Go Back