Light & Crispy Calamari
FAQ
Can I use frozen squid?
Of course! Just make sure it’s fully thawed before soaking and frying.
Can I make this ahead?
You can prep the squid and soak it in buttermilk a few hours ahead, but fry right before serving for maximum crispness.
Can I bake it instead of frying?
You can, but it won’t be as light and crispy. Frying is key!
Can I use milk instead of buttermilk?
Yes, add 1 tsp lemon juice or vinegar per ½ cup milk to mimic the acidity.
How do I know when the squid is done?
Pale golden, just curled, and tender inside. Overcooking = rubbery.
Can I use another flour instead of cornstarch?
Cornstarch gives the lightest, crispiest coating. All-purpose flour works but will be heavier.
Light & Crispy Calamari
Think crispy, golden calamari with a tender, juicy center. A quick buttermilk soak gives it a little tang and a lot of tender love, while a light cornstarch coating fries up delicate and shatter-crisp. Perfect for a fancy appetizer or a weeknight treat that screams “restaurant vibes” without the fuss.
Equipment
- Spider Spoon or Fine Mesh Strainer
- Wire rack
Ingredients
- 450g (1lb) squid, cleaned tubes sliced into rings, tentacles left whole.
- 1 cup buttermilk
- ¾ cup cornstarch
- 1 tsp kosher salt
- ½ tsp white or black pepper
- pinch Paprika or garlic powder (or both) optional
- Neutral oil for frying canola or sunflower
- Lemon wedges for serving
- Serve with your choice of sauces see links below
Instructions
- Cover squid with buttermilk (make sure it’s fully submerged) and let sit 30–60 minutes in the fridge.
- Pat the squid gently with paper towels. You want it damp but not dripping.
- Mix cornstarch, salt, pepper, and any optional seasoning in a bowl.
- Toss the squid lightly in the cornstarch, then use a spider spoon or fine-mesh strainer to shake off the excess. Aim for a thin, delicate coating — avoid heavy clumps.
- While prepping and dusting, heat oil in a pan or skillet to 350°F (180°C) or preheat your deep fryer if using. Make sure there’s enough oil for the calamari to float freely.
- Fry in small batches for 60–90 seconds, until, pale golden, crisp, and curled but still tender
- ⚠️ Don’t overcook, it will get rubbery fast.
- Transfer cooked calamari to a wire rack or paper towels and lightly season with salt while hot.
- Serve with a Squeeze fresh lemon over the top.
- Optional dips: lemon-garlic aioli, marinara sauce, or curry aioli (see links below for more sauce ideas/options)
Notes
- Tenderness: Buttermilk soak keeps the calamari soft without heavy batter.
- Crisp coating: Cornstarch fries light and crispy, keeping the calamari delicate and tender.
- Cooking: Fry fast and hot to keep the calamari tender; tentacles cook slightly faster than rings.
- Oil & batches: Use a thermometer if possible. Too cool = soggy, too hot = burnt. Fry in small batches and don’t overcrowd the pan/fryer, or the oil temperature will drop and the calamari won’t stay crisp.
- Finishing: Place fried calamari on a wire rack to stay crisp, and sprinkle with smoked paprika or parsley for a finishing touch.
- Leftovers: Not ideal, or really recommended. Calamari is best eaten immediately. Reheat briefly in a hot skillet if necessary.
Tried this recipe?
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