Crispy Fried Calamari with Lemon and Chili
Squid rings dredged in buttermilk and cornstarch-cut flour, fried hot and fast so the crust stays shattering instead of soggy.
- Serves
- 4
- Prep
- 10 min, plus 30 min soak
- Cook
- 15 min
- Written
Method
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Soak the squid rings in the buttermilk for at least 30 minutes.
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Whisk together the flour, cornstarch, and salt in a wide bowl.
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Heat the oil in a heavy pot until it reads 375°F on a thermometer.
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Lift the squid from the buttermilk, dredge in the flour mixture, and shake off the excess.
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Fry in small batches until deep golden and crisp, about 2 minutes per batch.
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Drain on a rack, then toss immediately with red pepper flakes and flaky salt.
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Serve hot with lemon wedges and parsley.
Notes
The only real risk with squid is overcooking it past tender into rubber, and frying in small batches at a steady 375°F takes care of that — the exterior crisps in under two minutes, well before the interior has time to toughen. Cornstarch cut into the flour is what keeps the crust brittle rather than doughy; all-purpose flour alone browns fine but goes leathery within minutes of leaving the fryer.
Buttermilk stands in for the usual milk soak, tenderizing the squid slightly while helping the dredge cling. Serve it straight from the fryer with nothing more than lemon and chili flakes — a bowl of marinara on the side is fine, but it isn’t asking for one.