I’m excited to share my Fried Calamari Recipe, which relies on a surprising pantry ingredient and a little timing secret to achieve restaurant-style results.

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I never thought simple could taste this bold, but my Easy Fried Calamari, a Crispy Fried Calamari Recipe I keep making, will change your mind. I use cleaned squid and a squeeze of lemon to wake up every bite.

There is a pop and crunch that makes people ask where I bought it, like the Peruvian Calamari stands yet still totally Homemade Calamari from my tiny kitchen. It’s kind of loud and messy and sometimes I burn my first batch, but somehow the next one is perfect and everyone keeps coming back for more.

Ingredients

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Lean seafood, high in protein and low in calories, tender when quickly cooked
Flour gives crisping carbs, cornstarch makes coating extra light and crunchy
Paprika and cayenne add smoky heat and color, not sweetness, it’s savory
Seasoning boosts flavor, salt helps texture, pepper adds bite, simple but important
Neutral oil fries evenly, fats add calories but give golden crispiness, use right temp
Bright acid that cuts richness, adds fresh tang, squeeze over just before eating
Fresh herb adds green freshness and a little fiber, optional but nice
Marinara gives tomato sweetness and umami, aioli is creamy garlicky richness, choose one

Ingredient Quantities

1 lb (450 g) cleaned squid (tubes and tentacles)

1 cup (120 g) all purpose flour

1/4 cup (30 g) cornstarch

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp smoked paprika or regular paprika

1/2 tsp garlic powder

1/4 tsp cayenne pepper, optional

about 2 to 3 cups (480 to 720 ml) neutral oil like vegetable or canola, for frying

1 lemon, for serving

2 tbsp chopped fresh parsley, optional

1 cup marinara sauce or 1/2 cup garlic aioli, for dipping

How to Make this

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1. Pat the cleaned squid very dry with paper towels, slice tubes into about 1 1/2 cm rings and leave the tentacles whole, try to get them as dry as possible so the coating sticks better.

2. In a shallow bowl mix the flour, cornstarch, kosher salt, black pepper, paprika, garlic powder and cayenne if you want heat, whisk or stir so it’s even.

3. Pour about 2 to 3 cups neutral oil into a heavy pot or deep pan and heat to 350 to 375 F (175 to 190 C). Use a thermometer if you can, that makes a huge difference.

4. Dredge a handful of squid in the dry mix, toss so every piece is coated, then shake off excess flour. Don’t pack them, you want a light dusting.

5. Fry the squid in small batches so the oil temp doesn’t drop, cook about 1 to 2 minutes until golden and crisp. The tentacles might curl up quicker so watch them, nothing ruins fried squid like overcooking it into rubber.

6. Use a slotted spoon or spider to remove squid and let drain on a wire rack set over a baking sheet or on a few layers of paper towels. If you use paper towels only they trap steam and get soggy, so a rack is better if you have one.

7. Optional extra-crisp hack: after the first fry rest the squid for a minute then return to hot oil for 20 to 30 seconds to finish and puff up the coating, that really makes it super crunchy.

8. Sprinkle with a little extra kosher salt while hot, squeeze lemon over everything, scatter chopped parsley if using, and serve right away with marinara or garlic aioli for dipping.

Equipment Needed

1. Sharp chef’s knife and cutting board (for patting dry and slicing tubes into 1 1/2 cm rings)
2. Paper towels and a clean kitchen towel (pat the squid as dry as possible, dont skimp)
3. Shallow mixing bowl or pie plate (for the flour and cornstarch dredge)
4. Whisk or fork (to mix the dry coating evenly)
5. Heavy pot or deep frying pan (for the oil, use something sturdy)
6. Frying thermometer or instant read thermometer (keeps oil at 175 to 190 C)
7. Slotted spoon or spider plus a pair of tongs (for moving and removing small batches)
8. Wire rack set over a baking sheet (best for draining so the coating stays crisp)
9. Small bowl and lemon squeezer or fork (for finishing with lemon and serving the dip)

FAQ

Q: How long do I fry the calamari? A: Fry in hot oil at about 350 to 375°F until golden and slightly puffed, usually about 1 to 2 minutes total. Small rings can be done in 45 to 90 seconds. Don't crowd the pan, do it in batches.

Q: How do I stop calamari from getting rubbery? A: The trick is speed and dryness. Pat the squid very dry before dredging, use hot oil and cook only briefly. Overcooking is the usual culprit, so watch it, you can ruin it in seconds.

Q: Can I use frozen squid? A: Yes, just thaw completely in the fridge or under cold running water, then pat it bone dry. Excess water makes the coating soggy and the oil spit, so be thorough.

Q: What oil should I use and how much? A: Use a neutral high smoke point oil like vegetable, canola or peanut. You need about 2 to 3 cups so the pieces can float, and keep the temperature steady at 350 to 375°F with a thermometer.

Q: Can I bake or air fry the calamari instead of frying? A: You can, but it won't be quite the same. Air frying or baking at a high temp gives a lighter, less greasy result but it usually lacks that same deep crisp you get from frying. Try 400°F for about 6 to 8 minutes in an air fryer, flipping once.

Q: How do I keep it crispy after frying? A: Drain on a wire rack not paper towels, keep in a warm oven set to about 200°F if making a lot. A light dusting of extra cornstarch in the mix helps too, and serve right away, it tastes best hot.

Easy Fried Calamari Recipe Substitutions and Variations

Squid (tubes & tentacles): swap with peeled medium shrimp or bay scallops if you cant find squid. Shrimp cooks faster so fry just 60 to 90 seconds or it gets rubbery.
All purpose flour: use rice flour or a 1-to-1 gluten free baking blend for a lighter, extra crispy crust.
Cornstarch: potato starch or arrowroot are great stand-ins for crispiness, arrowroot browns a bit less so keep an eye on the color.
Neutral frying oil: use refined peanut oil or sunflower oil for a high smoke point, avoid extra virgin olive oil cause it smokes and adds strong flavor.

Pro Tips

– Make the squid as dry as you can, seriously. Pat with paper towels, then let the rings air on a tray in the fridge for 10-15 minutes if you have time; a drier surface means the coating sticks and stays crisp.

– Swap 2 to 3 tablespoons of the all purpose flour for rice flour or tapioca starch if you want extra light crunch, or add just a pinch of baking powder to the dry mix for more puff — dont overdo it though, small amounts only.

– Use a good oil thermometer and test the heat with a tiny scrap of coating before you start big batches, that one quick test saves you from greasy, soggy results; keep batches small so the oil temperature recovers fast.

– Tentacles cook faster than rings, so watch them and scoop them out earlier, and keep the fried pieces on a wire rack set over a sheet pan to stay crisp instead of piling on paper towels where steam makes them soggy.

– If you need to hold the squid a few minutes while you finish frying, keep the oven at the lowest heat that wont continue cooking it and place the rack in there, sprinkle finishing salt and squeeze lemon right before serving for best flavor.

Easy Fried Calamari Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm excited to share my Fried Calamari Recipe, which relies on a surprising pantry ingredient and a little timing secret to achieve restaurant-style results.

Servings

servings

Calories

355

kcal

Equipment: 1. Sharp chef’s knife and cutting board (for patting dry and slicing tubes into 1 1/2 cm rings)
2. Paper towels and a clean kitchen towel (pat the squid as dry as possible, dont skimp)
3. Shallow mixing bowl or pie plate (for the flour and cornstarch dredge)
4. Whisk or fork (to mix the dry coating evenly)
5. Heavy pot or deep frying pan (for the oil, use something sturdy)
6. Frying thermometer or instant read thermometer (keeps oil at 175 to 190 C)
7. Slotted spoon or spider plus a pair of tongs (for moving and removing small batches)
8. Wire rack set over a baking sheet (best for draining so the coating stays crisp)
9. Small bowl and lemon squeezer or fork (for finishing with lemon and serving the dip)

Ingredients

1 lb (450 g) cleaned squid (tubes and tentacles)
1 cup (120 g) all purpose flour
1/4 cup (30 g) cornstarch
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp smoked paprika or regular paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper, optional
about 2 to 3 cups (480 to 720 ml) neutral oil like vegetable or canola, for frying
1 lemon, for serving
2 tbsp chopped fresh parsley, optional
1 cup marinara sauce or 1/2 cup garlic aioli, for dipping

Directions

Pat the cleaned squid very dry with paper towels, slice tubes into about 1 1/2 cm rings and leave the tentacles whole, try to get them as dry as possible so the coating sticks better.
In a shallow bowl mix the flour, cornstarch, kosher salt, black pepper, paprika, garlic powder and cayenne if you want heat, whisk or stir so it's even.
Pour about 2 to 3 cups neutral oil into a heavy pot or deep pan and heat to 350 to 375 F (175 to 190 C). Use a thermometer if you can, that makes a huge difference.
Dredge a handful of squid in the dry mix, toss so every piece is coated, then shake off excess flour. Don't pack them, you want a light dusting.
Fry the squid in small batches so the oil temp doesn't drop, cook about 1 to 2 minutes until golden and crisp. The tentacles might curl up quicker so watch them, nothing ruins fried squid like overcooking it into rubber.
Use a slotted spoon or spider to remove squid and let drain on a wire rack set over a baking sheet or on a few layers of paper towels. If you use paper towels only they trap steam and get soggy, so a rack is better if you have one.
Optional extra-crisp hack: after the first fry rest the squid for a minute then return to hot oil for 20 to 30 seconds to finish and puff up the coating, that really makes it super crunchy.
Sprinkle with a little extra kosher salt while hot, squeeze lemon over everything, scatter chopped parsley if using, and serve right away with marinara or garlic aioli for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.