Ingredients:

  • 1.5 lbs (680g) fresh or frozen calamari tubes and tentacles, cleaned
  • 1 cup (240ml) whole milk
  • 1 lemon, zested and juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups (950ml) vegetable oil or canola oil, for frying

Instructions:

  1. Clean the calamari, removing the quill and membrane. Cut the tubes into ½-inch rings and separate the tentacles. Pat dry.
  2. Combine milk, lemon zest and juice, salt, and pepper in a bowl. Add the calamari, toss to coat, and marinate in the refrigerator for at least 30 minutes.
  3. In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper.
  4. Heat the oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accuracy.
  5. Remove the calamari from the marinade, letting any excess drip off. Dredge each piece in the breading mixture, ensuring it's fully coated. Gently shake off excess flour.
  6. Carefully add the breaded calamari to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, until golden brown and crispy.
  7. Remove the fried calamari with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Serve immediately.