Start by preparing the spicy mayonnaise. In a small bowl, stir together the mayonnaise and Sriracha. Cover with plastic wrap and chill until ready to serve. This will enhance the flavor as it sits.
Next, add the buttermilk to a bowl, then add the calamari. Let it soak for at least one hour in the refrigerator. This tenderizes the calamari and helps the flour adhere better later.
In a medium bowl, whisk together the flour, salt, black pepper, and paprika. This mix will give your calamari a flavorful crust when fried.
After the soaking time, remove the calamari from the buttermilk and dredge it in the flour mixture. Make sure each piece is well-coated, then shake off the excess flour.
Prepare your frying setup by pouring oil to a depth of two inches into a large pot. Heat the oil to 365°F. The right temperature is crucial for achieving that golden, crispy exterior.
Once the oil is hot, carefully add the dredged calamari in batches. Fry them for about one minute or until they are golden brown. Avoid overcrowding the pot, as this can lower the oil temperature and lead to soggy calamari.
As the calamari cooks, keep an eye on their color. They should be a perfect light golden. Once done, use a slotted spoon to remove them from the oil and drain on paper towels.
Repeat the frying process with the remaining calamari, ensuring each batch gets the same attention to detail.
Finally, serve the Fried Calamari warm with the chilled spicy mayonnaise on the side. The contrast of hot and cold will elevate your dish, making each bite a delightful experience!
