Hawaiian-inspired · Appetizers & Sides
Panko-Crusted Calamari with Lemon Remoulade
With Sweet-Spicy Guava Cocktail Sauce
Serves 4 to 6 · Prep: 30 minutes · Cook: 20 minutes · Total: 50 minutes
Who doesn’t have fond memories of calamari? As far as finger food goes, it’s legendary. I use panko for a crunchier crust and serve it with both lemon remoulade and guava cocktail sauce because everyone always wants both.
Frozen cleaned calamari saves you from cleaning squid. Thaw it, dry it well, and make the sauces before heating the oil. It only takes about a minute to fry each batch, which is good because the first one usually disappears while the second one is still cooking.
Ingredients
For the Meyer lemon remoulade
- ½ cup mayonnaise
- 1 tablespoon finely chopped cornichons or dill pickle
- 1 tablespoon finely chopped capers
- 2 teaspoons Dijon mustard
- 1 teaspoon finely grated Meyer lemon or regular lemon zest
- 2 teaspoons fresh lemon juice
- 1 small garlic clove, finely grated
- Black pepper
For the guava cocktail sauce
- ½ cup ketchup
- ¼ cup guava preserves
- 1 tablespoon prepared horseradish
- 2 teaspoons fresh lime juice
- 1 teaspoon hot sauce, plus more to taste
- Pinch of kosher salt
For the calamari
- 1½ pounds cleaned calamari tubes and tentacles, thawed if frozen
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1½ cups panko breadcrumbs
- 2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 6 cups neutral oil, for frying
- 3 scallions, thinly sliced
- Lemon wedges, for serving
Instructions
- 1
Make the lemon remoulade
Stir the mayonnaise, cornichons, capers, Dijon, lemon zest, lemon juice, garlic, and black pepper together. Cover and refrigerate while you prepare the calamari.
- 2
Make the guava cocktail sauce
Whisk the ketchup, guava preserves, horseradish, lime juice, hot sauce, and salt together. If the preserves are sitting in one lump and refusing to cooperate, warm the mixture for 10 seconds in the microwave and whisk again. Refrigerate until serving.
- 3
Cut and soak the calamari
Slice the calamari tubes crosswise into ½-inch rings. Leave small tentacles whole and halve any very large clusters. Pat everything dry, then soak the calamari in the buttermilk for 15 minutes.
- 4
Mix the coating
Pulse the panko in a food processor five or six times so the flakes are slightly finer but not powdered. Combine the panko with the flour, 1½ teaspoons salt, garlic powder, smoked paprika, and black pepper in a wide bowl.
- 5
Heat the oil
Pour the oil into a heavy Dutch oven or deep pot, leaving several inches of room at the top. Clip a deep-fry thermometer to the side and heat the oil to 365°F. Line a sheet pan with a rack or several layers of paper towels, and keep a spider or long-handled slotted spoon nearby.
- 6
Coat the calamari
Lift a handful of calamari from the buttermilk and let the excess drip off. Toss it in the panko mixture and press gently so the crumbs stick. Shake off loose coating. Bread only as much as you can fry immediately.
- 7
Fry in batches
Lower the calamari into the hot oil in small batches. Fry for 60 to 90 seconds, until pale golden and crisp. That is really all the time it needs. Let the oil return to 365°F between batches, then drain the calamari immediately and season with the remaining salt while hot.
- 8
Serve
Pile the calamari onto a platter, scatter the scallions over the top, and serve right away with the lemon remoulade, guava cocktail sauce, and lemon wedges.
Shortcuts and substitutions
Frozen cleaned calamari
This is the easiest option and often the most consistent. Thaw it overnight in the refrigerator, drain it, and pat it thoroughly dry before soaking.
No buttermilk
Mix 1 cup whole milk with 1 tablespoon lemon juice and let it stand for 5 minutes. Plain kefir also works.
No guava preserves
Use apricot or mango preserves. The sauce will taste different, but both give the cocktail sauce the same sweet-fruity edge.
Regular breadcrumbs
They work, but the coating will be thinner and smoother. Use coarse dry breadcrumbs if you have a choice.
Recipe notes
Fry the calamari quickly
Calamari is tender when cooked very briefly or for a long braise. The uncomfortable middle is what turns it rubbery, so keep each batch under 90 seconds.
Do not crowd the pot
A large handful is plenty. Too much calamari drops the oil temperature and leaves the coating greasy instead of crisp.
Set up for deep-frying
Use a heavy Dutch oven or deep pot with several inches of empty space above the oil. A deep-fry thermometer keeps the oil near 365°F, and a spider or long-handled slotted spoon lets you lift the calamari out without putting your hands near the hot oil.
Serve it immediately
The coating is best in the first 10 minutes. Make both sauces before the oil heats, put the plates out, and tell everyone to come to the kitchen. Calamari does not wait.
Frequently Asked Questions
How do you keep fried calamari tender?
Keep the oil hot and the cooking time short. At 365°F, ½-inch rings and small tentacles usually need only 60 to 90 seconds.
Why is the breading falling off my calamari?
Let excess buttermilk drip away, press the panko mixture onto the calamari, and fry it immediately after breading. A coating that sits too long becomes damp and slides off.
Can I use an air fryer?
Yes, although the coating will be drier and less even. Spray the breaded calamari generously with oil and air-fry at 400°F in a single layer for about 6 to 8 minutes, turning once.
What is calamari made from?
Calamari is squid. Recipes commonly use the body tubes cut into rings along with the tentacles, which become especially crisp when fried.
Can I reheat fried calamari?
Reheat it in a 425°F oven or air fryer for a few minutes, just until crisp and warm. A microwave makes the coating soft and the squid tougher.
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