Ingredients:

  • 1 lb (450g) calamari tubes and tentacles, cleaned and patted dry
  • 1 cup (240ml) Buttermilk
  • 1 teaspoon Kosher Salt (for brine)
  • 1 cup (120g) All-Purpose Flour
  • ½ cup (60g) Fine Cornstarch
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt (for dredge)
  • ½ teaspoon freshly ground Black Pepper
  • 4 cups high smoke-point oil (Canola, Vegetable, or Peanut oil) for frying
  • Zest of 1 small Lemon (finely grated)
  • Extra sea salt, for finishing

Instructions:

  1. Slice the cleaned calamari tubes into ¼-inch thick rings. Pat everything (rings and tentacles) aggressively dry with paper towels.
  2. Combine the buttermilk and 1 tsp salt in a bowl. Add the squid pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize.
  3. In a wide, shallow dish, thoroughly whisk together the flour, cornstarch, smoked paprika, baking powder, salt, and pepper.
  4. Pour the frying oil into your pot to a depth of about 2 inches. Heat slowly over medium-high heat until the oil reaches exactly 375°F (190°C). Use a thermometer.
  5. Remove the calamari from the buttermilk, letting excess drip off (do not rinse!). Toss the squid in small batches in the flour mixture until lightly coated. Lift and shake off any excess flour vigorously.
  6. Carefully drop the dredged calamari into the hot oil in small, uncrowded batches. Do not overcrowd the pot.
  7. Fry for 1.5 to 2.5 minutes, turning occasionally, until perfectly golden brown and crisp. Monitor the oil temperature, ensuring it stays above 360°F.
  8. Immediately scoop the cooked calamari out with a slotted spoon and transfer directly onto a wire rack set over a baking sheet. Immediately sprinkle generously with the finishing sea salt and fresh lemon zest.
  9. Allow the oil temperature to recover to 375°F before starting the next batch. Repeat until all calamari is fried.