Perfect fried calamari

Ingredients

1 pound calamari, tubes and tentacles, tubes cut into ½ inch thick rings

2 cups buttermilk

1 teaspoon salt

2 cups all-purpose flour

¼ cup cornstarch

1 teaspoon baking powder

1 teaspoon paprika

¼ teaspoon cayenne

Lemon wedges, for serving

Your favorite aioli, for serving

Marinara sauce, for serving

2 quarts neutral oil for frying

Directions

Whisk together the buttermilk and salt in a bowl. Add the calamari to the buttermilk. Place in a refrigerator for about 30 minutes to 1 hour.

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika and cayenne until well combined.

Line a rimmed baking sheet with a wire rack. Line a second baking sheet with paper towels.

Working in batches, remove a little of the calamari from the buttermilk mixture, letting the excess liquid drip off. Transfer to the flour mixture and toss to evenly coat. Gently shake off any excess flour and transfer to the wire rack, spacing the calamari out in a single layer. Repeat with the remaining calamari until everything is breaded. Try to use one hand for the wet ingredients and one hand for the dry ingredients so you don’t coat your fingers. Let the dredged calamari sit for 15- 30 minutes before frying.

Heat oil in a Dutch oven or heavy-bottomed pot to 350 – 375 degrees. Fry the calamari in batches until golden brown, stirring occasionally. Keep an eye on your temperature and make sure it remains between 350-375, adjusting the heat as needed. Use a slotted spoon or spider to transfer the fried calamari to the paper towel lined baking sheet, lightly season with salt while warm. Continue to fry the calamari in batches, letting the oil come back up to temperature before each batch.

Serve immediately with lemon wedges, aioli and marinara.