Sriracha Parmesan Fried Calamari

Learn how to make this delicious sriracha parmesan fried calamari with lemon aioli dipping sauce recipe from the Kenmore in-house chef Kari Karch.


preparation Time
0 mins

cook Time
0 mins


3541 per serving


  • Sauce:
  • 10 garlic cloves, peeled, center germ removed
  • 1 teaspoons salt
  • 4 large egg yolks
  • 6 tablespoons water
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cup light fruity olive oil
  • Calamari
  • 1 pounds squid (about 16 medium-sized), cleaned & cut into 1/2 inch rings (Frozen, raw rings may be substituted. Thaw before using.)
  • 2 cup buttermilk
  • 1 tablespoons Sriracha
  • 1 cup all-purpose flour
  • 1 tablespoons garlic powder
  • 1/2 teaspoons coarse kosher or sea salt
  • 1 teaspoons cayenne pepper, more or less to taste
  • 1/4 teaspoons black pepper
  • Oil for frying, NOT olive oil (Vegetable or Peanut)



Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)


Place buttermilk, calamari rings, and tentacles into a bowl and set aside for one hour. If longer, refrigerate until you're ready. Heat oil in a large sauce pan or dutch oven over med-high heat. Place dry ingredients into a bowl and whisk to combine. Line a sheet pan with paper towels and pre-heat oven to 200*. When oil reaches 380*, remove some pieces of calamari from the buttermilk and allow excess liquid to run off before dredging them in the flour mixture. Place pieces, one at a time, into the hot oil. Work in batches. Do not overcrowd. Remove calamari when golden brown, about 90 seconds to 2 minutes, and place on paper-lined sheet pan. Sprinkle with salt and place in warmed oven. Repeat steps 5 and 6 until all calamari are fried. Serve immediately with lemon wedges and your favorite dipping sauce.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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