Table of Contents
Designing Moments of Flavor: Grace by Nia and the Crispy Calamari
Located in Boston’s Seaport District, Grace by Nia is a modern American supper club. The restaurant is a meticulously designed venue where food, live music, and social ambiance are integrated to serve a distinct cultural purpose.
The physical space is central to this concept. It is designed to function as both a restaurant and a performance stage. The layout prioritizes a prominent stage for live music, which is a key component of the nightly experience. The decor is stylish and sophisticated, creating an atmosphere that is celebratory and elegant, signaling that this is an occasion-worthy destination. The consistent presence of live soul, jazz, and R&B is a deliberate curatorial choice that defines the establishment’s character.
The menu is rooted in soulful, Southern-inspired cuisine. To assess the kitchen’s execution within this context, I ordered the Crispy Calamari.
The dish was composed of lightly battered calamari rings and tentacles, fried to a crisp, non-greasy texture. It was tossed with sliced sweet and hot peppers, which added both visual contrast and a layer of piquant flavor. The technical execution was proficient, resulting in a dish that was both texturally appealing and flavorful. Conceptually, the dish functions as a shareable, high-energy appetizer. Its spicy, vibrant profile is designed to align with the lively, celebratory atmosphere of the room.
The synthesis of these elements—the music, the food, the ambiance—is a direct result of the restaurant’s specific origin. I learned that Grace by Nia is the vision of owner Nia Grace. Her explicit goal was to move beyond a standard restaurant model to create a dedicated venue for the celebration of contemporary Black culture.
The name itself, Grace by Nia, signifies this personal and curatorial approach. The restaurant was conceived as a space where the Black community and the city at large could gather to experience joy through the intersection of food, music, and art. The supper club format was chosen specifically for its historic role as a center for social gathering and entertainment.
Grace by Nia is a successful and precise execution of a clear cultural mission. It is not merely a restaurant with entertainment, but a fully integrated supper club where every element is thoughtfully selected to create a modern, sophisticated, and joyful expression of Black culture.
A Celebration of Southern Comfort: Crafting Your Own Crispy Calamari
To capture the vibrant elegance of Grace by Nia’s celebrated Crispy Calamari at home, start with fresh calamari, a light, crispy batter, and a touch of soulful inspiration. This dish transforms a classic appetizer into something airy, golden, and full of flavor reflecting Grace by Nia’s thoughtful, from-scratch approach.
The secret lies in tender calamari with a perfectly crisp exterior. Source fresh calamari available at markets in Boston and prepare a simple dredge of flour, cornstarch, and seasonings. Combine flour and cornstarch (for extra crunch) with salt, pepper, and a pinch of paprika or cayenne. Coat cleaned calamari rings lightly, shake off excess, and pan-fry in hot neutral oil until deep golden brown. Serve immediately with a zesty dipping sauce. For a Southern twist, blend mayonnaise with chili sauce, lemon juice, and garlic powder for a creamy, spicy dip.
Keep your oil hot, if too cool and the calamari will absorb excess oil and lose its crispness. The goal: tender seafood with a shattering crust and juicy, flavorful interior. The aroma of frying seafood is proof of its transformation into something truly special.
This dish is a celebration of classic flavors, simple technique, and the joy of crafting something both comforting and elegant bringing the artistry of Grace by Nia to your own kitchen.
Chef’s Notes: Crunchy Calamari Bites
• Dry squid thoroughly – Moisture prevents crisping; pat dry before soaking.
• Milk soak tenderizes – Softens texture and neutralizes briny aroma.
• Add garlic to soak – Optional boost of savory depth.
• Use cornstarch in dredge – Adds lightness and crunch to the batter.
• Fry in small batches – Keeps oil temperature stable for even crisp.
• Test seasoning with fingertip – Ensures spice blend is balanced.
• Serve hot and fresh – Texture peaks right out of the fryer.
• Try air-frying – 400 °F for 8–10 min, flipping halfway for a lighter version.
• Add lemon zest or smoked paprika – Enhances aroma and flavor complexity.
• Pair with dips – Marinara, aioli, or tzatziki elevate the experience.
Crunchy Calamari Bites
Channel your inner celebrity chef and thrill your guests with these Crunchy Calamari Bites! Tender squid rings soak in a salty milk bath, then get coated in a zingy, herbed flour mix before hitting piping-hot oil. In under an hour, you’ll have golden, mouthwatering seafood crisps perfect for game day, date nights, or summer soirees. Get ready for nonstop crunch and flavor—no fancy skills required!
4
servings20
minutes5
minutes330
kcal30
minutes55
minutesKeep the screen of your device on
Ingredients
- For the Soak
12 oz thawed squid tubes, sliced into ¾ in rings
⅓ cup 2% milk
¾ tsp kosher salt
- For the Crispy Dredge
1 cup all-purpose flour
¼ cup cornstarch
½ tsp baking powder
½ tsp dried oregano
½ tsp ground black pepper
⅓ tsp cayenne pepper
- Frying Finishing
2 cups canola oil (for deep-frying)
½ lemon cut into wedges
Alternative Ingredients
Canola oil – substitute neutral vegetable or peanut oil
2 % milk – swap with almond or soy milk dairy-free
All-purpose flour – use gluten-free flour blend
Cornstarch – try arrowroot powder
Baking powder – mix ¼ tsp baking soda + ½ tsp cream of tartar
Dried oregano – replace with dried thyme or Italian seasoning
Cayenne pepper – use smoked paprika for milder heat
Kosher salt – sea salt or fine table salt
Squid tubes – swap for large shrimp rings or small calamari tentacles
Lemon – lime wedges for a citrus twist
Directions
- Prep Soak – Gently pat the squid rings dry, ensuring any excess moisture is removed before slicing (about 5 min prep). In a medium bowl, whisk together milk and kosher salt until fully dissolved. Submerge the rings in the milk bath, pressing them down so they’re fully covered. Chill in the fridge for approximately 30 minutes; this milk soak tenderizes the squid and tames any briny aroma. (Optional: add a smashed garlic clove for extra flavor.)
- Mix Coating – While the squid soaks, grab a clean mixing bowl and whisk together flour, cornstarch, baking powder, oregano, black pepper, and cayenne (5 min). Ensure the blend is smooth and free of lumps; uniform distribution of spices makes each ring crisp and flavorful. A light dusting test on your fingertip can confirm even seasoning.
- Fry in Batches – Heat oil in a heavy pot over medium-high heat until it reaches 360 °F on an instant-read thermometer (about 10 min). Working in small batches, lift rings from the milk bath, shake off excess liquid, then coat thoroughly in the flour mix. Fry each portion for 2–3 min until the batter turns deeply golden and buoyant. Remove with tongs and drain briefly on a baking sheet lined with paper towels (total fry time ~15 min). Maintain oil temperature between batches for consistent crisp.
- Serve Garnish – Arrange the hot calamari on a serving platter and immediately sprinkle with kosher salt (2 min). Squeeze fresh lemon wedges over the top for a bright pop of acidity. Offer marinara, aioli, or tzatziki for dipping. Enjoy at once; the contrast of crispy exterior and tender interior is best while still piping hot. (Optional: garnish with chopped parsley or grated Parmesan.)
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- colander
- baking sheet
- Instant Read Thermometer
Notes
- • Always pat the squid completely dry before soaking to improve coating adhesion.
• Serve with spicy marinara, garlic-herb aioli, or tzatziki for extra flavor dimensions.
• Add a pinch of smoked paprika or lemon zest to the dredge for a smoky or citrus twist.
• For a lighter version, try air-frying at 400 °F for 8–10 min, flipping halfway through.
• Leftovers keep 2–3 days in the fridge but lose some crunch—reheat briefly under the broiler.
Nutrition Facts
- Serving Size: 170g
- Calories: 330kcal
- Fat: 18g
- Saturated Fat: 2g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 600mg
- Potassium: 200mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 1g
- Protein: 15g
- Vitamin A: 100IU
- Vitamin C: 5mg
- Calcium: 80mg
- Iron: 2mg
FAQs: Crunchy Calamari Bites
What’s the best way to keep the calamari coating crispy?
To maintain a light, crisp texture, always fry in small batches and avoid crowding the oil. In professional kitchens like grace by nia, chefs ensure the oil stays at a steady temperature, which locks in crunch. At home, you can replicate this grace by nia approach by draining each batch on paper towels before serving.
How do I prevent the calamari from becoming rubbery?
Tender calamari is all about quick cooking—just 2–3 minutes in hot oil. Grace by nia chefs achieve this by prepping squid evenly and monitoring temperature closely. You can adopt this same grace by nia method at home by keeping fry times short and consistent.
Can I make the dredge mix ahead of time?
Yes, the seasoned flour mix can be prepared hours in advance and stored in an airtight container. At grace by nia, such prep work ensures quick service during busy hours. Following the grace by nia standard, store the dredge in a cool, dry place to keep the spices fresh.
Is it possible to bake instead of fry?
Baking is an option, though it won’t match the golden crunch achieved at grace by nia. To mimic the grace by nia finish, coat the calamari lightly in oil before baking at a high temperature for a crispier result.
What dipping sauces work best?
Aioli, marinara, or tzatziki are perfect companions for fried calamari. At grace by nia, the aioli is infused with lemon zest for brightness. You can bring that grace by nia flair home by adding fresh citrus to your favorite sauce.
More Recipes
Crispy Squid Rings
Cooks in 55 minutesDifficulty: EasyGet ready to wow your guests with these golden, crunchy squid rings reminiscent of your favorite seaside trattoria. With a quick milk soak to ensure tender calamari and a perfectly seasoned flour coating, this recipe delivers restaurant-quality crispiness in just under an hour. I can’t wait for you to taste that satisfying crunch and the bright burst of fresh lemon—no fancy equipment required!
