FRIED CALAMARI AT HOME (Crispy Breading That Actually Sticks)

Thaw 1 pound of calamari tubes and tentacles overnight in the fridge or under running cold water for about 30 minutes.

Slice the calamari tubes into roughly three-quarter inch rings and cut any long tentacles in half if necessary.

Place the cut calamari into a medium bowl and add 300 grams of buttermilk and 10 grams of salt. Stir to combine and let brine in the fridge for 30 minutes to 2 hours.

In a high-sided container, combine 1 can of crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried chili flake, 10 grams sugar, 7 grams salt, and 50 grams tomato paste. Blend with an immersion blender until smooth.

In a medium sauté pan, preheat over medium heat and add 25 grams of olive oil. Add 2 minced garlic cloves and fry for about 30 seconds until aromatic.

Add the blended tomato mixture to the pan, stir to combine, and lower the heat. Simmer for 20 to 25 minutes until thickened.

In a high-sided container, combine 125 grams of mayonnaise, 1 minced garlic clove, 5-10 grams of hot sauce, 1 chipotle chili in adobo, 15 grams of lemon juice, and 50 grams of sour cream. Blend until smooth.

In a medium bowl, combine 300 grams of all-purpose flour, 100 grams of corn starch, 6 grams of baking powder, and 2-3 grams of black pepper. Whisk to combine.

Drain the calamari from the buttermilk and transfer to the flour mixture. Toss to coat evenly, then shake off excess flour and place on a sheet tray to prepare for frying.

Equipment Needed

Spice Level: