About this recipe

Golden, crispy-fried calamari rings and tentacles with a light, seasoned flour coating — the ultimate crowd-pleasing appetizer. Served with a squeeze of fresh lemon and a side of marinara for dipping, this classic Italian-American starter comes together in under 30 minutes and disappears just as fast.

Instructions

1. 1

   Pat the squid rings and tentacles very dry with paper towels — this is the most important step for crispiness. In a medium mixing bowl, whisk together the buttermilk and beaten egg. Add the squid and toss to coat. Let soak for 10 minutes at room temperature while you prepare the coating.

2. 2

   In a separate wide mixing bowl or shallow dish, whisk together the all-purpose flour, cornmeal, garlic powder, kosher salt, black pepper, and cayenne pepper (if using). Set a wire rack over a baking sheet and line a second plate with paper towels for draining.

3. 3

   Pour the vegetable oil into a large, heavy-bottomed pot to a depth of about 3 inches. Heat ^[over medium-high heat] until the oil reaches ![375°F] on a meat thermometer. Maintain this temperature throughout frying — too low and the squid will be greasy; too high and the coating will burn before the squid cooks through.

4. 4

   Working in batches of about one-third of the squid at a time, lift the pieces from the buttermilk, letting excess drip off, then toss them in the seasoned all-purpose flour mixture until evenly coated. Shake off any excess all-purpose flour and carefully lower into the hot oil using tongs or a slotted spoon.

5. 5

   Fry each batch for 2–3 minutes, stirring gently once or twice, until the coating is golden and crispy and the squid is just cooked through. Do not overcrowd the pot or the oil temperature will drop. Transfer with a slotted spoon to the paper-towel-lined plate and immediately season with a pinch of kosher salt. Allow the oil to return to ![375°F] between batches.

6. 6

   Arrange the fried squid on a platter. Scatter with fresh Italian flat-leaf parsley and serve immediately with lemon wedges and warm marinara sauce on the side for dipping.