Calamari Boujee Booze


Great little starter or nibble. Served with a nice garlic aioli is our favourite but lots of different sauces work. Again if you have a deep fat fryer great, if you don’t, get one.
Serves 4


  • 500g calamari tubes and or tentacles
  • 250ml buttermilk
  • 150g flour
  • 70g cornflour
  • ½ teaspoon baking powder(Optional)
  • 4 tsps salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ teaspoon garlic powder
  • Oil for frying 
  • 1 lemon cut into wedges to serve


  1. Combine the calamari and the buttermilk in a bowl and mix it all up so the calamari is nicely covered in the buttermilk.
  2. Cover with clingfilm and leave in the fridge for at least an hour.
  3. If using a deep fat fryer, heat your oil to 190 celsius.
  4. If using a frying pan, heat 3-4 inches of oil in the pan.
  5. You want it at the same heat in the pan anyway.
  6. If you don’t have a thermometer, do the bread trick to check the temperature.
  7. Place the flour, cornflour, baking powder, salt, paprika, pepper and garlic powder in a bowl.
  8. Stir it really well to combine it all.
  9. Remove squid from the fridge.
  10. Remove the calamari piece by piece, letting any excess buttermilk drip off first, and dredge in the flour mix.
  11. Set each piece aside on a plate until all pieces are floured.
  12. If calamari still seem wet then just dredge again in the flour.
  13. Place 8 pieces in your oil at a time and cook for 2 minutes until golden brown.
  14. Drain these pieces on kitchen roll and repeat with all the squid until theyve all been cooked.
  15. We know you’re not supposed to but we like to quickly flash all pieces again together in the oil for just another minute. 
  16. Drain again on fresh kitchen roll.
  17. Serve on a plate and sprinkle with some salt.
  18. Serve alongside the dip of your choice with lemon wedges to squeeze over.