Why This Recipe Works

Our fried calamari features tender, lightly springy squid encased in a crispy, lacy, golden-brown crust. Slicing the squid bodies into ¾-inch-thick rings prolonged tenderness during frying. Dipping the squid in milk helped just enough of the dredge cling; proteins in the milk also encouraged browning when the milk soaked into the flour. Salting the milk bath, not the dredge or the fried pieces, seasoned the squid evenly. Dredging the squid in all-purpose flour (which contains proteins that brown) ensured that the coating turned deep golden brown before the squid had a chance to toughen. Adding baking powder to the dredge lightened the texture of the coating, and shaking off excess dredge prevented the coating from clumping. Letting the coated pieces rest while the oil heated gave the coating time to hydrate, preventing a dusty film from forming on the exterior. Frying in two batches prevented the oil temperature from dropping too much, so the pieces browned and crisped quickly.

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Before You Begin

If desired, omit the lemon wedges and serve with Quick Marinara Sauce or Spicy Mayonnaise; make the sauce before preparing the squid. Use a Dutch oven that holds 6 quarts or more for this recipe. Precut squid will not be as tender as whole bodies that you cut yourself. You can double this recipe and fry the calamari in four batches; the amount of oil remains the same. Check our our guide on everything squid here.

Make It Gluten Free: We tested this recipe with King Arthur Gluten-Free Multi-Purpose Flour, and the results were acceptable.

Instructions

Set wire rack in rimmed baking sheet. Set second rack in second sheet and line with triple layer of paper towels. Heat oven to 200 degrees.

Whisk milk and salt together in medium bowl. Combine flour, baking powder, and pepper in second medium bowl. Add squid to milk mixture and toss to coat. Using your hands or slotted spoon, remove half of squid, allowing excess milk mixture to drip back into bowl, and add to bowl with flour mixture. Using your hands, toss squid to coat evenly. Gently shake off excess flour mixture and place coated squid in single layer on unlined rack. Repeat with remaining squid. Let sit for 10 minutes.

While squid rests, heat oil in Dutch oven over high heat to 350 degrees. Carefully add half of squid and fry for exactly 3 minutes (squid will be golden brown). Using slotted spoon or spider skimmer, transfer calamari to paper towel–lined rack and transfer to oven to keep warm. Return oil to 350 degrees and repeat with remaining squid. Transfer calamari to platter and serve immediately with lemon wedges.