Best Method: Fried Calamari (Tubes & Tentacles)

1. Thaw completely.
Thaw in the refrigerator overnight. Pat the calamari very dry with paper towels.

2. Cut the tubes.
Slice the tubes into ½-inch rings. Leave the tentacles whole.

3. Soak in buttermilk.
Place the calamari in buttermilk for 30–60 minutes. This helps keep it tender.

4. Prepare the coating.
In a bowl, combine:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika

5. Heat the oil.
Fill a pot or fryer with oil and heat to 375°F.

6. Dredge the calamari.
Remove from buttermilk and coat thoroughly in the flour mixture.

7. Fry in batches.
Carefully place calamari into the hot oil. Do not overcrowd the fryer.

8. Cook quickly.
Fry for 1½–2 minutes until light golden brown.

9. Drain and season.
Remove with a spider strainer or slotted spoon. Drain on a wire rack and immediately sprinkle with salt.

10. Serve immediately.
Serve with marinara, lemon wedges, or garlic aioli.

Important: Calamari is either cooked very quickly (1–2 minutes) or very slowly (30+ minutes). Anything in between becomes rubbery. For restaurant-style fried calamari, fry at 375°F for about 2 minutes and pull it as soon as it turns golden.