Did You Know 80% of Home Cooks Overcook Their Fried Calamari?

There’s something magical about perfectly crispy fried calamari—golden rings with a delicate crunch giving way to tender, sweet seafood. Yet so many of us end up with rubbery, oil-soaked results that pale in comparison to our favorite Italian trattoria’s version. The secret? It’s not just about the batter or the oil temperature (though those matter), but about respecting the squid’s delicate nature.

I learned this lesson the hard way during my first attempt at homemade fried calamari. Picture me, standing over a sputtering pan, convinced that extra frying time would make them “extra crispy.” Instead, I created something closer to seafood jerky. But after years of testing (and many happy accidents), I’ve cracked the code for light, crispy calamari that rivals any restaurant’s.

Why This Fried Calamari Recipe Will Change Your Seafood Game

What makes this fried calamari recipe different? First, we use a simple but brilliant double-dredge technique that creates an airy, shatteringly crisp coating. Second—and this is crucial—we fry at two different temperatures to ensure the coating sets before the squid has a chance to toughen. The result? Calamari so good you’ll swear there’s a professional fry cook in your kitchen.

The beauty of squid is its quick cooking time, which means this impressive appetizer comes together in about 20 minutes. Whether you’re hosting a summer gathering or craving a taste of the Mediterranean on a Tuesday night, this recipe delivers that perfect balance of crunch and tenderness every time.

Fried Calamari Recipe

Print Recipe

Crispy and tender fried calamari with a golden crust, perfect as an appetizer or main dish.

Ingredients

Scale

For the Crust:

1 lb squid, cleaned and sliced into rings
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 egg
1 cup buttermilk
Vegetable oil for frying
Lemon wedges for serving

Instructions

1. Prepare the Crust:

In a large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
In another bowl, beat the egg and mix in the buttermilk.
Dip the squid rings into the egg mixture, then coat them evenly in the flour mixture.
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Fry the calamari in batches for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pot.
Remove with a slotted spoon and drain on paper towels.
Serve immediately with lemon wedges.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Fried Calamari Recipe: Crispy, Golden, and Irresistible

There’s something magical about perfectly fried calamari—crispy on the outside, tender on the inside, and just begging to be dunked in a zesty dipping sauce. Whether you’re hosting a gathering or simply treating yourself, this recipe is a surefire way to bring a little coastal charm to your table.

Ingredients You’ll Need

1 lb fresh squid (calamari) – Look for tubes and tentacles that are firm and glossy. If fresh isn’t available, frozen works too—just thaw it properly.
1 cup all-purpose flour – The foundation for that golden crunch. For extra crispiness, you can mix in a tablespoon of cornstarch.
½ cup cornmeal (fine or medium grind) – This adds a delightful texture and helps keep the coating extra crispy.
1 tsp garlic powder – A little savory depth goes a long way.
1 tsp paprika – For a touch of smokiness and color.
1 tsp salt – Essential for seasoning the squid and the flour mixture.
½ tsp black pepper – Freshly ground is best for maximum flavor.
1 cup buttermilk – The secret to tender calamari! If you don’t have buttermilk, regular milk with a splash of lemon juice works too.
Vegetable or peanut oil for frying – You’ll need enough to fill your pot or pan about 2 inches deep.
Lemon wedges and fresh parsley – For serving, because a squeeze of lemon and a sprinkle of herbs make everything better.

Step-by-Step Instructions

Prep the Squid: If your squid isn’t already cleaned, remove the head, ink sac, and quill (the clear backbone). Rinse the tubes and tentacles under cold water, then pat them dry with paper towels. Slice the tubes into ½-inch rings—keeping the tentacles whole for those fun, crispy bites.
Soak in Buttermilk: Place the squid in a bowl and pour the buttermilk over it, making sure every piece is coated. Let it soak for at least 15 minutes (or up to an hour) in the fridge. This step ensures tender, juicy calamari after frying.
Mix the Dry Ingredients: In a shallow dish, whisk together the flour, cornmeal, garlic powder, paprika, salt, and black pepper. The cornmeal is my little trick for extra crunch—don’t skip it!
Heat the Oil: Pour oil into a deep pot or skillet until it’s about 2 inches deep. Heat it over medium-high until it reaches 375°F (190°C). If you don’t have a thermometer, test the oil by dropping in a tiny bit of flour—if it sizzles immediately, you’re good to go.

Stay tuned for the next steps—coating, frying, and serving your calamari to golden perfection!

Conclusion

There you have it—a crispy, golden, and utterly delicious fried calamari recipe that’s perfect for any occasion! Whether you’re hosting a gathering or simply treating yourself, this dish is sure to impress. The key takeaways? Keep your squid dry, your oil hot, and your seasoning simple. Serve it with a squeeze of lemon or your favorite dipping sauce, and you’re in for a seafood delight.

Now it’s your turn! Give this recipe a try and let me know how it turns out. Did you add a personal twist? Share your experience in the comments below—I’d love to hear from you. And if you’re craving more seafood inspiration, check out my seafood recipes for more tasty ideas!

FAQs

Can I use frozen squid for this recipe?

Absolutely! Frozen squid works just fine, but make sure to thaw it completely and pat it dry before cooking. Excess moisture can lead to soggy calamari.

What’s the best oil for frying calamari?

Neutral oils with a high smoke point, like vegetable, canola, or peanut oil, are ideal. They won’t overpower the delicate flavor of the squid.

How do I prevent the calamari from becoming rubbery?

The trick is to fry it quickly—just 1-2 minutes—until golden brown. Overcooking can make the squid tough, so keep an eye on it!

Can I bake the calamari instead of frying?

While frying gives the crispiest results, you can bake it at 425°F (220°C) for about 10-12 minutes. Lightly spray the calamari with oil to help it crisp up.