I paired my Buttermilk Fried Calamari with a creamy chipotle sauce that hides a surprising ingredient.

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I’ve chased the perfect crunch and smoky kick for years and this Fried Calamari With Creamy Chipotle Sauce is the closest I’ve found. Tender squid tubes and tentacles get coated until shatteringly crisp while a creamy mayonnaise based chipotle gives a bold, silky edge.

If you like Spicy Calamari Sauce this one will make you think twice about takeout, and though it’s not exactly Buttermilk Fried Calamari it hits the same guilty pleasure notes. It’s messy, loud and kind of addictive, you’ll make excuses to serve it again and again.

Trust me, the contrast of crisp and creamy is worth it.

Ingredients

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Squid, lean seafood high in protein, low in fat, tender if not overcooked
Cornmeal or semolina gives crisp crunch, add carbs and some fiber
All purpose flour builds batter structure, mainly carbs, not much vitamins
Eggs add protein and help bind, buttermilk tenderizes and adds tang
Chipotle peppers in adobo bring smoky heat, smoky sweet depth to sauce
Mayonnaise with yogurt makes creamy base, it’s adds richness and mellows heat
Lemon juice cuts richness, adds bright acidic zip and balances flavors
Garlic, lime and honey gives punch, tang and just a hint of sweet

Ingredient Quantities

1 1/2 pounds squid tubes and tentacles, cleaned and cut into 1/2 inch rings

1 cup all purpose flour

1/2 cup fine cornmeal or semolina for extra crunch

1 teaspoon kosher salt, plus more for finishing

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper, or to taste

2 large eggs, lightly beaten (or 1 cup buttermilk as an alternative)

Vegetable oil or peanut oil for frying, about 4 cups or enough for deep frying

1 lemon, cut into wedges for serving

Fresh parsley or cilantro, chopped, for garnish (optional)

1/2 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

1 to 2 chipotle peppers in adobo, minced, plus about 1 tablespoon adobo sauce

1 tablespoon fresh lime juice

1 small garlic clove, minced or grated

1 teaspoon honey or maple syrup

1/4 teaspoon salt for the sauce and a pinch of black pepper

2 tablespoons chopped cilantro for the sauce, optional

How to Make this

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1. Make the chipotle sauce first so it can chill: in a bowl mix 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 1 to 2 minced chipotle peppers plus about 1 tablespoon adobo sauce, 1 tablespoon fresh lime juice, 1 small minced garlic clove, 1 teaspoon honey or maple syrup, 1/4 teaspoon salt and a pinch of black pepper; stir in 2 tablespoons chopped cilantro if using, taste and adjust heat or lime, then refrigerate.

2. Pat 1 1/2 pounds squid tubes and tentacles very dry with paper towels; if not already, cut tubes into 1/2 inch rings, leave tentacles whole or halved.

3. Set up dredging stations: in a shallow dish whisk 2 large eggs (or pour 1 cup buttermilk if you prefer), in another wide bowl mix 1 cup all purpose flour, 1/2 cup fine cornmeal or semolina, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne.

4. Heat about 4 cups vegetable oil or peanut oil in a deep pot or fryer until it reaches 350 to 375 F; use a thermometer, oil temp is everything so it stays crisp and not greasy.

5. Working in small batches so you dont cool the oil, dip squid rings and tentacles into the eggs or buttermilk, let excess drip off, then dredge in the flour mixture pressing lightly so the coating sticks.

6. Fry the squid in the hot oil a few pieces at a time, don’t overcrowd, cook about 1 to 1 1/2 minutes until golden and just crisp; tentacles may take a few seconds more but dont overcook or they’ll get rubbery.

7. Use a slotted spoon to transfer fried squid to a paper towel lined tray to drain, immediately sprinkle with a little extra kosher or flaky salt and squeeze a bit of lemon over them.

8. If you want extra crunch, let the first fry rest a minute and give them a quick 10 to 20 second re-fry at the same temp, then drain and salt.

9. Serve hot with lemon wedges, chopped parsley or cilantro for garnish if you like, and a bowl of the chilled creamy chipotle sauce for dipping.

Equipment Needed

1. Medium mixing bowl (for the chipotle sauce)
2. Two shallow wide dishes or bowls (one for beaten eggs or buttermilk, one for the flour/cornmeal dredge)
3. Measuring cups and spoons
4. Whisk and a fork (for the sauce and eggs)
5. Sharp chef’s knife and a cutting board
6. Heavy bottomed deep pot or electric deep fryer (for frying)
7. Deep fry thermometer (oil temp is everything)
8. Slotted spoon or spider and long tongs (to move squid safely)
9. Baking sheet or tray lined with paper towels plus a wire rack (for draining and resting)

FAQ

Q: What oil temperature should I use to fry the calamari? A: Heat the oil to about 350 to 375 F and keep it steady. Use a thermometer if you can, or drop a small piece of batter in the oil it should sizzle and brown in about 20 to 30 seconds. Don’t crowd the pot or the temp will fall.

Q: Why does my calamari turn rubbery? A: Most likely you cooked it too long. Calamari cooks fast, usually one to two minutes until golden. Either cook quickly at high heat, or cook low and slow for a longer braise, but not in between or it gets tough.

Q: Can I use frozen calamari? A: Yes, just fully thaw and pat dry really well so the coating sticks and the oil does not spit. Chill the rings for a little after drying so they stay firm when you dredge and fry.

Q: How spicy is the chipotle sauce and can I make it milder? A: It has a smoky kick from the chipotle peppers. Use just one pepper or only a teaspoon of the adobo sauce to keep it mild, or swap in smoked paprika for the smoke without the heat. Taste and add more if you want more heat.

Q: How do I keep the calamari crispy while I finish the batch? A: Lay fried rings on a wire rack set over a sheet pan in a warm oven about 200 F so they stay crisp. Don’t stack them or cover them with foil they steam and get soggy.

Q: How long will leftovers keep and how do I reheat them? A: Store cooled calamari in the fridge up to two days. To reheat and regain crunch use a hot oven or air fryer at about 375 F for a few minutes until hot. Microwave makes them rubbery so avoid that.

Fried Calamari With Creamy Chipotle Sauce Recipe Substitutions and Variations

All purpose flour: For gluten free, swap with a 1:1 gluten free all purpose blend, or use rice flour mixed with cornstarch (3 parts rice flour to 1 part cornstarch) for a crispier crust. Use the same amount.
Fine cornmeal or semolina: Use panko breadcrumbs or crushed cornflakes 1:1 for extra crunch. Panko gives a lighter crisp, cornflakes give a more rustic crunch.
Eggs (or buttermilk): For an egg free dredge try 1/2 cup aquafaba, or make a plant buttermilk by mixing 1 cup unsweetened plant milk with 1 tablespoon lemon juice or vinegar. Both bind well for frying.
Chipotle peppers in adobo: If you don’t have them mix 1 teaspoon smoked paprika with 1/4 teaspoon cayenne and 1 teaspoon tomato paste or hot sauce to mimic the smoky heat and tang (adjust to taste). You can also use 1/2 teaspoon chipotle powder plus a splash of tomato paste.

Pro Tips

1) Dry the squid like crazy. Pat with paper towels then let it sit on a towel for a few minutes, cause any surface moisture will steam and make the coating soggy so you wont get that good crunch.

2) Use a thermometer and watch oil temp. Keep it around 350 to 375 F, dont guess. If the oil is too cool the coating soaks up oil, too hot and the squid overcooks fast. Test with one piece first before frying a whole batch.

3) For extra crisp add a little cornstarch or a spoon of baking powder to the flour mix and use fine cornmeal or semolina like the recipe says. Press the coating on lightly so it sticks, let it rest a minute on a rack so it sets before you fry.

4) Fry in very small batches and drain on a wire rack not a paper towel pile. Overcrowding drops the temp and makes things greasy, paper towels trap steam and soften the crust.

5) Salt immediately after frying and keep warm in a low oven on a rack if you need to hold them. Make the chipotle sauce ahead and chill it, it tastes better after the flavors mingle.

Fried Calamari With Creamy Chipotle Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I paired my Buttermilk Fried Calamari with a creamy chipotle sauce that hides a surprising ingredient.

Servings

servings

Calories

450

kcal

Equipment: 1. Medium mixing bowl (for the chipotle sauce)
2. Two shallow wide dishes or bowls (one for beaten eggs or buttermilk, one for the flour/cornmeal dredge)
3. Measuring cups and spoons
4. Whisk and a fork (for the sauce and eggs)
5. Sharp chef’s knife and a cutting board
6. Heavy bottomed deep pot or electric deep fryer (for frying)
7. Deep fry thermometer (oil temp is everything)
8. Slotted spoon or spider and long tongs (to move squid safely)
9. Baking sheet or tray lined with paper towels plus a wire rack (for draining and resting)

Ingredients

1 1/2 pounds squid tubes and tentacles, cleaned and cut into 1/2 inch rings
1 cup all purpose flour
1/2 cup fine cornmeal or semolina for extra crunch
1 teaspoon kosher salt, plus more for finishing
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
2 large eggs, lightly beaten (or 1 cup buttermilk as an alternative)
Vegetable oil or peanut oil for frying, about 4 cups or enough for deep frying
1 lemon, cut into wedges for serving
Fresh parsley or cilantro, chopped, for garnish (optional)
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 to 2 chipotle peppers in adobo, minced, plus about 1 tablespoon adobo sauce
1 tablespoon fresh lime juice
1 small garlic clove, minced or grated
1 teaspoon honey or maple syrup
1/4 teaspoon salt for the sauce and a pinch of black pepper
2 tablespoons chopped cilantro for the sauce, optional

Directions

Make the chipotle sauce first so it can chill: in a bowl mix 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 1 to 2 minced chipotle peppers plus about 1 tablespoon adobo sauce, 1 tablespoon fresh lime juice, 1 small minced garlic clove, 1 teaspoon honey or maple syrup, 1/4 teaspoon salt and a pinch of black pepper; stir in 2 tablespoons chopped cilantro if using, taste and adjust heat or lime, then refrigerate.
Pat 1 1/2 pounds squid tubes and tentacles very dry with paper towels; if not already, cut tubes into 1/2 inch rings, leave tentacles whole or halved.
Set up dredging stations: in a shallow dish whisk 2 large eggs (or pour 1 cup buttermilk if you prefer), in another wide bowl mix 1 cup all purpose flour, 1/2 cup fine cornmeal or semolina, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne.
Heat about 4 cups vegetable oil or peanut oil in a deep pot or fryer until it reaches 350 to 375 F; use a thermometer, oil temp is everything so it stays crisp and not greasy.
Working in small batches so you dont cool the oil, dip squid rings and tentacles into the eggs or buttermilk, let excess drip off, then dredge in the flour mixture pressing lightly so the coating sticks.
Fry the squid in the hot oil a few pieces at a time, don't overcrowd, cook about 1 to 1 1/2 minutes until golden and just crisp; tentacles may take a few seconds more but dont overcook or they'll get rubbery.
Use a slotted spoon to transfer fried squid to a paper towel lined tray to drain, immediately sprinkle with a little extra kosher or flaky salt and squeeze a bit of lemon over them.
If you want extra crunch, let the first fry rest a minute and give them a quick 10 to 20 second re-fry at the same temp, then drain and salt.
Serve hot with lemon wedges, chopped parsley or cilantro for garnish if you like, and a bowl of the chilled creamy chipotle sauce for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.