Save
Crispy fried calamari has always been my go to appetizer for gatherings with friends and family especially when I want something that reminds everyone of summer days by the sea. This recipe captures both that classic coastal flavor and the perfectly light coating that sets great fried calamari apart.
This was a dish I learned to make after trying many lackluster versions at restaurants. Once I figured out how easy it is to make fantastic fried calamari at home it became a regular request at my house.
Ingredients
- Fresh calamari: Gives the most tender texture and mild flavor. Look for those with clear eyes and clean scent at the fish counter
- Whole milk: Softens the squid and helps the coating cling. Buttermilk works well too if you want extra tanginess
- All purpose flour and cornmeal: Blend for a light crispy exterior. Stone ground cornmeal brings extra crunch
- Salt: Seasons both inside and outside. Kosher salt enhances the natural sweetness of the squid
- Black pepper: Adds just enough warmth. Fresh cracked is best for the faintest bite
- Vegetable oil: Enough for deep frying
Instructions
- Prepare the Calamari:
- Clean your squid thoroughly by removing the head and tentacles from the body then pulling out any cartilage and inner membranes. Remove the beak using a gentle squeeze under the tentacles and cut off right below the eyes. Rinse everything in cold water and peel away the purple skin if desired for a whiter result
- Soak in Milk:
- Cut your cleaned calamari into thick rings about half an inch wide and place in a bowl. Pour just enough milk over to cover and add a pinch of salt. Let the squid sit in the cold milk for at least 15 minutes. This step really keeps the squid from getting rubbery later
- Get Ready for Frying:
- Pour enough vegetable oil into a deep sided pan to submerge the rings. Heat oil to 365 to 375 degrees Fahrenheit. Set up a wire rack over a tray lined with paper towels for easy draining. In a wide bowl stir together flour cornmeal salt and pepper
- Coat the Rings:
- Remove squid pieces from the milk and tap off excess moisture. Drop a few rings at a time into the flour mixture and toss until each is fully coated but not clumped together. Coating in small batches means all the pieces end up evenly crunchy
- Fry Until Golden:
- Gently place dredged calamari into the hot oil using a metal slotted spoon or tongs. Fry for two to three minutes watching closely until the coating turns light golden. Overcooking makes calamari tough so remove as soon as they float and the color deepens
- Drain and Serve:
- Lift cooked rings out and spread them in a single layer on the paper towel lined rack. This keeps them crisp while you finish the rest. If serving in batches hold the finished ones in a low oven set around 150 to 170 degrees to stay warm
- Serve Hot:
- Pile calamari on a platter with your go to sauce whether simple marinara or something creamy and lemony
I always look forward to using the tentacles for their extra crunch and flavor. My family and I still laugh about the time we went clamming for our own squid and how much tastier the results are when you use really fresh seafood at home.
Storage and Leftover Tips
Store leftovers in an airtight container lined with a paper towel. Reheat in a hot oven or air fryer to revive crispiness. Do not toss fried calamari in sauce until ready to serve or it will go soggy.
Easy Ingredient Swaps
Panko breadcrumbs can stand in for cornmeal if you want an even crunchier shell. Use seasoned flour with cayenne or smoked paprika for a twist. Substitute buttermilk for milk if you want added tang.
Perfect Ways to Serve This
Pile high on a platter with lemon wedges and chopped parsley. Pair with a spicy chili mayo or garlic sauce for dipping. Serve over a green salad for a light lunch or first course.
Fried calamari is a taste of the seaside you can make at home. With the right prep and a light fry these rings will steal the show at any gathering.
Recipe Q&A
- → How do you clean calamari for frying?
Separate the head and tentacles, remove the cartilage, innards, and beak, then rinse and peel the skin.
- → How do you make calamari tender, not chewy?
Soak cleaned pieces in milk and fry quickly in hot oil to keep the texture delicate, not tough.
- → What oil is best for frying calamari?
Neutral oils with high smoke points, such as vegetable, canola, or peanut oil, are best for deep frying.
- → Why coat calamari in cornmeal and flour?
The combination ensures a crisp outer layer with a light, crunchy texture that complements the tender squid.
- → What dips pair well with fried calamari?
Marinara sauce and tangy lemon aioli are classic choices, but simple lemon wedges also enhance flavor.