Fried Calamari

Easy, Moderate, Complex

Prep time: 15 minutes
Cook time: 5 minutes
Inactive Prep time: 5 minutes
Yields: 4 servings


  • 1 pound of fresh calamari, cleaned (450 g)
  • 2 cups of milk (500 ml)
  • Juice of 1 lemon
  • 1 teaspoon of garlic Tabasco sauce (5 ml)
  • 2 cups of flour (500 ml)
  • 1 teaspoon of sweet paprika (5 ml)
  • 1 teaspoon of cayenne pepper (5 ml)
  • 3 eggs
  • 1 teaspoon of freshly ground pepper (5 ml)
  • 1 lemon, cut in 4 wedges
  • Salt and pepper
  • Vegetable oil for frying


  1. Clean Calamari and cut into thick rings reserving the tentacles for frying. 
  2. Mix milk and lemon.  Let rest for 5 minutes until it thickens.
  3. Soak in buttermilk mixed with garlic Tabasco in a large bowl for up to 4 hours. 
  4. In a separate bowl, mix flour, salt, pepper, paprika and cayenne. Beat eggs in a third bowl.
  5. Remove Calamari from buttermilk and drain, dip into beaten egg, then flour mixture.  Set aside for frying. Fry in batches in a deep fryer set at 360 ˚C or heavy skillet on medium high heat filled with 2 cups of vegetable oil (500 ml) until brown and crispy, about 4 minutes.  Place on a plate and pat dry excess oil, sprinkle with salt and pepper. Serve with the Puttanesca sauce and lemon wedges.