Crispy Fried Calamari with Garlic Lemon Dip

Yield

4 servings

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Ingredients

Calamari

• 500 g (1 lb) squid tubes and tentacles, cleaned

• 1 cup buttermilk (or milk + 1 tbsp lemon juice)

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp cayenne pepper (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• Oil for deep frying

• Lemon wedges, chopped parsley (for garnish)

Garlic Lemon Dip

• 1/2 cup mayonnaise

• 1/4 cup sour cream or Greek yogurt

• 1 clove garlic, minced

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Salt & pepper to taste

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Instructions

1. Prepare the squid

1. Slice squid tubes into 1 cm rings.

2. Place squid in a bowl and cover with buttermilk.

3. Marinate 20–30 minutes (this tenderizes the squid).

2. Make coating

In a large bowl mix:

• Flour

• Cornstarch

• Paprika

• Garlic powder

• Cayenne

• Salt & pepper

3. Make the dip

Mix all dip ingredients in a bowl and chill until serving.

4. Fry calamari

1. Heat oil to 180°C / 350°F.

2. Remove squid from buttermilk, let excess drip off.

3. Toss in flour mixture until fully coated.

4. Fry in small batches 2–3 minutes until golden and crispy.

5. Drain on paper towels and sprinkle with salt.

5. Serve

Serve immediately with garlic lemon dip, lemon wedges and parsley.

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Tips

• Do not overcrowd the oil; it makes calamari soggy.

• Fry quickly—overcooking makes squid rubbery.

• Add grated Parmesan to coating for extra flavor.