Crispy Calamari Tartar Sauce (Printable version)

Golden crisp squid rings served with a bright, tangy homemade tartar sauce.

# Ingredient List:

→ Calamari

01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4-inch rings
02 - 6.8 fl oz buttermilk
03 - 0.44 cup all-purpose flour
04 - 0.22 cup fine cornmeal
05 - 1 teaspoon sea salt
06 - 0.5 teaspoon freshly ground black pepper
07 - 0.5 teaspoon smoked paprika
08 - Vegetable oil, for deep frying
09 - Lemon wedges, for serving

→ Tartar Sauce

10 - 0.5 cup mayonnaise
11 - 1 tablespoon capers, finely chopped
12 - 2 small gherkins, finely diced
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon fresh parsley, finely chopped
16 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Combine calamari rings and tentacles with buttermilk in a bowl. Cover and refrigerate for 15 minutes.
02 - In a shallow dish, mix flour, cornmeal, sea salt, black pepper, and smoked paprika until well combined.
03 - Lift calamari from buttermilk allowing excess to drip off. Dredge thoroughly in the flour mixture to coat evenly.
04 - Heat vegetable oil in a deep heavy-bottomed pan to 350°F, maintaining approximately 2 inches of oil depth.
05 - Fry the calamari in small batches for 2 to 3 minutes until golden and crisp. Avoid overcrowding to ensure even cooking.
06 - Remove with a slotted spoon and place on paper towels to drain any excess oil.
07 - In a bowl, combine mayonnaise, capers, diced gherkins, Dijon mustard, lemon juice, parsley, salt, and pepper. Mix thoroughly and chill until serving.
08 - Serve the crispy calamari hot accompanied by lemon wedges and chilled tartar sauce.

# Expert Suggestions:

01 -
  • The buttermilk soak keeps the squid impossibly tender even after frying.
  • Cornmeal in the coating adds a satisfying crunch that plain flour just cant deliver.
  • This tartar sauce is bright and sharp enough to cut through the richness without drowning it.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip the buttermilk soak—I tried it once without and the calamari turned out tough and chewy.
  • The oil temperature matters more than you think, too cool and the coating gets greasy, too hot and it burns before the squid cooks through.
  • Never crowd the pan or the temperature drops and everything steams instead of fries.
03 -
  • Pat the calamari dry after the buttermilk soak if it looks too wet—excess moisture makes the coating slip off.
  • Use a thermometer to monitor oil temperature between batches, consistency is everything.
  • Serve immediately, fried calamari loses its magic once it cools and softens.

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