Description
Crispy fried calamari with a light, golden coating, tossed with a fresh lemon-herb gremolata while it's still sizzling. Thick-cut rings stay tender because the coating browns before the calamari can overcook.
Ingredients
For the calamari
- 1/2 cup buttermilk (or milk, see Notes)
- 1 teaspoon kosher salt, divided
- 1 pound calamari tubes cut into 3/4-inch rings, tentacles left whole
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons paprika
- 1/2 teaspoon black pepper
- Neutral oil, for frying (about 2 inches in a Dutch oven)
For the gremolata
- 1/4 cup flat leaf parsley, finely chopped
- 1 small garlic clove, minced or microplaned
- 1/4 teaspoon red chili flakes
- Pinch of fine salt
To serve
- Marinara, for dipping
- Lemon wedges
Instructions
- Combine the parsley, lemon zest, garlic, chili flakes, and a pinch of fine salt in the bottom of your serving bowl and set aside.
- Whisk the buttermilk and 1/2 teaspoon salt together in a bowl, add the calamari, and toss to coat.
- In a wide dish, whisk together the flour, baking powder, paprika, pepper, and the remaining 1/2 teaspoon salt. Working in batches, lift the calamari from the buttermilk, squeeze off the excess so you don't transfer too much liquid into the dry mix, and dredge in the flour mixture until coated, shaking off any extra. Rest the dredged calamari on parchment for 10 minutes before frying.
- Heat about 2 inches of oil in a Dutch oven to 350 to 360°F. Fry in 2 or 3 batches, depending on the size of your pot, about 3 minutes per batch, until golden brown and cooked through. Drain briefly on paper towels or a rack, then add the hot calamari directly on top of the gremolata in the bowl and toss gently.
- Serve immediatelywith marinara for dipping and lemon wedges on the side.
Notes
Cut size matters. Rings cut to 3/4 inch stay tender because the coating browns before the calamari overcooks. Thinner rings can turn rubbery.
No soak needed. A quick dip in buttermilk works just as well as a 30-minute soak.
Squeeze, then rest. Squeeze off excess buttermilk before dredging, then rest the coated calamari for 10 minutes so the coating sticks in the oil.
Fry in batches. Crowding drops the oil temperature and makes the coating greasy.
No buttermilk? Stir 1 teaspoon lemon juice or vinegar into 1/2 cup milk and let it sit for 10 minutes before using.
Frozen calamari: thaw completely in the fridge and pat dry before the buttermilk dip.
- Prep Time: 20
- Cook Time: 6
- Category: Appetizers
- Method: Frying
- Cuisine: Mediterranean