Seafood

Crispy Fried Calamari

Golden, crunchy fried calamari served with a sweet-spicy scotch bonnet honey sauce and a bright lemon garlic aioli — seafood shack vibes at home.

Prep:35 min
Cook:10 min
Total:45 min
Serves:4
Difficulty:medium
Crispy Fried Calamari

Ingredients

Calamari

  • 1 lb squid, cleaned and sliced into rings (tentacles included if desired)
  • 2 cups buttermilk
  • Salt, black pepper, paprika, garlic powder, onion powder, adobo, sazon, Old Bay (for marinade)
  • Lemon wedges, chopped parsley, and sliced peppers for serving (optional)

Dry Dredge

  • 1 1/2 cups all-purpose flour
  • 1 cup cornstarch
  • Salt, black pepper, paprika, garlic powder, onion powder, Old Bay

Scotch Bonnet Honey Sauce

  • 1/3 cup honey
  • 1 tablespoon fresh lime juice
  • 1–2 teaspoons finely minced scotch bonnet pepper (adjust to heat preference)
  • Salt and pepper to taste

Lemon Garlic Aioli

  • 1/2 cup mayonnaise
  • 1 clove garlic, finely grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions

  1. 1

    Clean and slice your squid into rings, then pat dry with paper towels. Add it to a bowl with buttermilk and season generously with salt, pepper, paprika, garlic powder, onion powder, adobo, sazon, and Old Bay. Mix well and let it marinate for at least 30 minutes.

  2. 2

    In a separate bowl, combine flour and cornstarch. Season the dredge with salt, pepper, paprika, garlic powder, onion powder, and Old Bay.

  3. 3

    Remove the squid from the buttermilk mixture, allowing excess liquid to drip off. Toss the squid into the seasoned flour mixture and coat each piece well.

  4. 4

    Heat frying oil to 350°F. Fry the calamari in batches for about 2–3 minutes until golden, crisp, and lightly browned. Do not overcrowd the pan.

  5. 5

    Transfer to a wire rack or paper towel-lined tray and immediately season with a little extra salt while hot.

  6. 6

    For the scotch bonnet honey sauce, whisk together honey, lime juice, olive oil (or melted butter), and minced scotch bonnet until smooth over low-medium heat. Taste and adjust heat as needed.

  7. 7

    For the lemon garlic aioli, combine mayonnaise, grated garlic, lemon juice, lemon zest, olive oil, salt, and pepper. Mix until smooth and refrigerate until ready to serve.

  8. 8

    Plate your calamari over newspaper for that seafood shack feel, serve with both sauces on the side, finish with lemon wedges, and try not to eat half the batch standing over the stove.

Tips

Pat the squid completely dry before it hits the buttermilk — excess water dilutes the marinade and makes the dredge clumpy.

Don't skip the cornstarch in the dredge — it's what gives that shatter-crisp coating instead of a soft fried-chicken crust.

Keep your oil at 350°F. Too low and the calamari turns greasy; too high and it browns before the inside cooks.

Fry in small batches. Crowding drops the oil temp and steams the squid instead of crisping it.

2–3 minutes max in the oil. Squid goes from tender to rubbery fast.

Start with 1 teaspoon of scotch bonnet in the honey sauce and build up — that pepper is no joke.