Calamari is one of my favorite things to eat when I get fried seafood. The crunchy exterior with a chewy, but tender center in a ring shape is just the best when made properly. But often when I order this appetizer at a restaurant, it’s usually lacking in some department. So, I typically pass over it when I see it on the menu. But, thankfully, with this recipe, it’s quite easy to make high-quality calamari at home with just a few tricks.
I think the biggest secret is letting the squid marinate in the buttermilk since the slight acidity allows the squid pieces to tenderize and soften, giving it a better chew. Also, using a thinner batter with breadcrumbs, along with high heat, allows the exterior to become crunchy without overcooking the squid and making it rubbery.
The only issue I have with making calamari at home is how much time it takes to individually dredge the calamari pieces, especially if your rings are too thin and small like these precut ones. And it also makes it difficult to arrange the pieces on the wirerack. But, I would much prefer the baked version over frying them.
I mention this every time we make a fried food recipe, but I really don’t like deep frying things and I will almost always opt to bake or air fry them instead, especially if I’m only making food for myself. I hate wasting the oil and plus it’s got a ton of extra calories and it’s hard to clean up. And it’s definitely a lot easier to accidentally burn yourself. The only reason I would recommend going with the deep fry method is if you are making a ton of fried food all at once and you can use up all of the oil needed to deep fry everything. But this dish is certainly one that you’ll want to make a double batch of, so it might be worth it.
But regardless of your preferred cooking method, this simple recipe is a great way to make your homemade calamari both super crunchy and tender without having to use a ton of oil or fancy ingredients, and will make your guests crave for another batch.
Ingredients:
- 1/2 lb Squid (I recommend getting a whole squid so you can cut the rings to the size you want, but I couldn’t find any at the store, so I’ll be using these precut ones)
- 1-2 serrano peppers (optional)
- 1 cup buttermilk
- 1/2 cup flour
- 1/4 cup corn starch (or flour as substitute)
- 1 tbsp or so garlic powder
- Some salt
- Some pepper
- 1/2 cup bread crumbs
- Some oil (since I plan on baking these, I only need ~1-2 tbsp sprayed, but if you plan on deep frying, you’ll need at least 2-3 cups)
- 1-2 lemon slices (optional)
- Some marinara sauce (optional)
- Some dried or fresh parsley (optional garnish)
Step 1: Defrost & Prepare Squid & Soak Squid in Buttermilk for 20-30 Minutes
First, we’ll prepare the squid, so if you are using frozen squid, first defrost it by running it over with some room temperature water or by using your favorite method of choice.
Then, pat your squid dry and slice it into thin rings, if needed. Then, place the calamari in a bowl and cover the pieces with the buttermilk.
Cover the bowl with some plastic wrap and let this soak in the fridge for 20-30 minutes. (Don’t soak it for too long, otherwise you’ll overtenderize the squid and it’ll be mushy).
Step 2: Prepare Dredging Ingredients
While we wait for that, we’ll prepare the dredging ingredients, so in a shallow bowl, add in the flour, cornstarch, garlic powder, and salt and pepper and give this a mix.
Then, take out 1/4 cup of the dry mix and add to another bowl, then add in a little water until you get a thick batter. We’ll be adding the buttermilk to this later, which will thin out the batter some more, so don’t make it too thin.
Then, prepare a third bowl for the bread crumbs, adding some seasoning to this, if desired. Also, prepare a wire rack over a baking sheet at this time as well.
Step 3: Prepare Cooking Method of Choice: Heat Up Oil to 375°F or Preheat Airfryer or Oven to 400-425°F
When you’re ready to cook your calamari, prepare your cooking method of choice, by heating up some oil to 375°F or preheating your airfryer or oven to 400-425°F.
Also, if your oven has a convection or fan option, I recommend turning that on as well to help crisp up your calamari even more.
Step 4: Remove Squid from Buttermilk & Mix it into the Wet Batter Mix; Add in Serrano Peppers as well, If Using
While we wait for that, once your squid pieces are fully marinaded, take them out of the buttermilk and transfer them to the wet batter bowl and mix it together.
Also, if you want to add in some heat, add in your peppers cut into slices into this bowl, as well. If you need to, you may thin out the batter some more.
I recommend making it thinner if you plan on baking or airfrying it since we don’t want the coating to be too thick since it won’t crisp up as well. But, it’s fine to leave it thicker if you’re deep frying it, since it’s a much quicker, hotter cooking method.
Step 5: Bread Squid & Peppers
In any case, once your squid mixture is ready, remove a few pieces at a time from the wet mixture, letting any excess batter drip off and then toss them into the dry flour mix to fully coat the battered pieces, making sure to coat the inside of the rings as well.
Then, give these a quick dunk back into the batter, and then, letting any excess batter drip off again, transfer these to the breadcrumbs to evenly coat the pieces again and then transfer the fully coated pieces to the prepared wirerack.
Step 6: Fry or Bake/Airfry Calamari
Once all of your squid and peppers are fully coated, your cooking method of choice should be ready, so if you plan on frying them, add them carefully to the oil and let them cook until they turn golden brown and then let them rest while you fry the rest of the batch.
If you want to bake or airfry them, ensure your pieces are arranged evenly in a single layer on your wirerack or airfryer basket and then spray them with some oil, ensuring every piece gets an even coating.
Then, place the baking sheet or basket into your oven or airfryer, and let this cook for 5-10 minutes. Then, give your calamari a flip, spray this side with some more oil, and let this cook for another 5-10 minutes, or until the pieces turn golden brown.
Step 7: Transfer Cooked Calamari to Serving Plate, Along w/ Lemon Slices & Garnish w/ Parlsey, & Enjoy!
Once your calamari is cooked, transfer the pieces immediately to a serving plate along with your dipping sauce (heated up, if desired), as well as some lemon slices and some parsley for garnish, and with that, your Calamari is ready to eat.