Part 1: Preparing the Calamari

If you’ve purchased whole, uncleaned squid, this step is crucial. If your squid is already cleaned, you can skip to step 3.

1. Clean the Squid: Working with one squid at a time, firmly grasp the head and tentacles with one hand and the body tube with the other. Gently but firmly pull them apart. The head, tentacles, and internal organs will come out.

2. Separate and Prep: Cut the tentacles from the head just below the eyes. Discard the head and innards. Squeeze the center of the tentacles to pop out the small, hard “beak” and discard it. Inside the body tube, you’ll find a clear, plastic-like quill; pull it out and discard. Peel off the thin, speckled membrane from the outside of the body tube (it should come off easily). Rinse both the tubes and tentacles thoroughly under cold water.

3. Cut the Rings: Pat the cleaned tubes dry. Using a sharp knife, slice the tubes crosswise into rings about ½-inch thick.

4. Tenderize in Buttermilk: In a medium bowl, combine the calamari rings and tentacles. Pour the buttermilk over them and add 1 teaspoon of salt. Stir to combine. The acid in the buttermilk is essential for breaking down the proteins in the calamari, ensuring a tender, non-chewy result. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours.

Part 2: Making the Lemon-Garlic Aioli

This simple, fresh sauce is the perfect complement to the rich, fried calamari. Make it while the calamari is marinating.

1. Combine Ingredients: In a small bowl, combine the mayonnaise, minced garlic, fresh lemon juice, and lemon zest.

2. Mix and Season: Whisk everything together until smooth. Season with salt and pepper to your personal taste.

3. Chill: Cover the aioli and place it in the refrigerator to allow the flavors to meld together while you prepare the calamari. It will taste even better after it has had some time to sit.

Part 3: The Dredging and Frying Process

This is the active cooking part. Proper setup and temperature are the keys to success.

1. Prepare Dredging Mixture: In a large, shallow dish or a large zip-top bag, combine the all-purpose flour, cornstarch, semolina flour (if using), smoked paprika, garlic powder, onion powder, cayenne pepper, 2 teaspoons of fine sea salt, and 1 teaspoon of black pepper. Whisk thoroughly to ensure all the seasonings are evenly distributed.

2. Heat the Frying Oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches a steady 375°F (190°C). This temperature is crucial.

3. Dredge the Calamari: While the oil is heating, remove the calamari from the buttermilk, allowing the excess to drip off, but do not pat it dry. Working in batches, add a handful of the calamari to the dredging mixture. Toss well to coat every piece completely. Shake off any excess flour. The remaining moisture from the buttermilk will help the coating adhere perfectly.

4. Fry in Batches: Once the oil is at 375°F, carefully lower a small batch of the dredged calamari into the hot oil using a spider strainer or tongs. Do not crowd the pan. Frying in small batches is essential to keep the oil temperature high, which is the secret to a crispy, non-greasy coating.

5. Cook to Golden Perfection: Fry each batch for just 2-3 minutes, stirring occasionally, until the calamari is a beautiful golden brown and crispy. Overcooking is the primary cause of rubbery calamari, so be quick!

6. Drain and Season: Using the spider strainer, immediately remove the cooked calamari from the oil and transfer it to a wire rack set over a baking sheet. (Do not drain on paper towels, as this can trap steam and make the bottom soggy). Immediately sprinkle the hot calamari with a pinch of flaky sea salt. Salt adheres best to hot, freshly fried food.

7. Repeat: Ensure the oil returns to 375°F before adding the next batch. Repeat the process until all the calamari is cooked.

Part 4: Serving

Serve the crispy calamari immediately while it is hot and at its peak crispiness. Pile it high on a platter, garnish with fresh chopped parsley, and serve with plenty of lemon wedges for squeezing and the chilled lemon-garlic aioli for dipping.