Fried Calamari

Fried Calamari is a crispy, golden appetizer made from tender squid rings lightly coated in seasoned flour and fried to perfection. Popular in Italian and Mediterranean cuisine, it’s typically served with lemon wedges and marinara or aioli dipping sauce. Whether for a party, seafood night, or a restaurant-style starter at home, fried calamari is always a hit.

Why You’ll Love This Recipe

• Light, crispy coating with tender, flavorful squid
• Quick and easy to prepare—ready in 20 minutes
• Perfect as an appetizer, snack, or party platter
• Customizable with sauces, seasonings, and herbs
• Restaurant-quality results at home

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Calamari (cleaned and sliced into rings)
• Buttermilk (or milk, for soaking)
• All-purpose flour
• Cornstarch
• Salt
• Black pepper
• Garlic powder
• Paprika
• Vegetable oil (for frying)
• Lemon wedges (for serving)
• Optional: fresh parsley, marinara or garlic aioli for dipping

directions

1. Rinse calamari under cold water and pat dry with paper towels.
2. Soak the calamari rings in buttermilk for 30 minutes to tenderize (optional but recommended).
3. In a shallow bowl, combine flour, cornstarch, salt, pepper, garlic powder, and paprika.
4. Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
5. Remove calamari from buttermilk and dredge in the flour mixture, shaking off excess.
6. Fry in batches for 2–3 minutes, or until golden and crispy. Do not overcrowd the pan.
7. Transfer to a paper towel-lined plate to drain.
8. Serve hot with lemon wedges and your favorite dipping sauce.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Soak time (optional): 30 minutes
Cook time: 10 minutes
Total time: 20–40 minutes

Variations

• Spicy Calamari: Add cayenne pepper or chili flakes to the flour mix.
• Italian Style: Serve with marinara and garnish with parsley and grated Parmesan.
• Asian-Inspired: Use rice flour for a lighter crust and serve with sweet chili sauce.
• Lemon Herb: Add lemon zest and dried herbs like oregano or thyme to the coating.
• Gluten-Free: Use a gluten-free flour blend or rice flour and cornstarch mixture.

storage/reheating

Fried calamari is best enjoyed fresh.
To store leftovers, place in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or air fryer at 375°F for 5–7 minutes until crispy—avoid microwaving to prevent sogginess.
Freezing is not recommended once fried, but raw calamari can be frozen.

FAQs

What is calamari?

Calamari is squid, often cut into rings and fried or grilled in many cuisines around the world.

How do I keep fried calamari from getting rubbery?

Avoid overcooking—fry for just 2–3 minutes until golden. Overcooked squid becomes chewy.

Can I use frozen calamari?

Yes, thaw it completely and pat dry before soaking or dredging.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Do I need a deep fryer?

No, a deep skillet or heavy pot works well—just maintain the oil at 350°F for even frying.

What sauces go best with fried calamari?

Classic choices include marinara, garlic aioli, tartar sauce, or lemon-garlic butter.

Can I air fry calamari?

Yes, dredge as directed and air fry at 400°F for 6–8 minutes, flipping halfway through.

Should I remove the tentacles?

Tentacles are edible and delicious when fried—just clean thoroughly and include them if desired.

Is soaking in buttermilk necessary?

It’s optional but helps tenderize the squid and adds mild flavor.

Can I make this ahead of time?

It’s best fresh, but you can prep the coating and soak in advance to fry just before serving.

Conclusion

Fried Calamari is a delicious and simple appetizer that brings restaurant-quality crunch and flavor to your table. With tender squid inside and a golden, crispy coating, it’s a guaranteed crowd-pleaser—especially when paired with a zesty dip and fresh lemon. Whether you’re hosting or just craving seafood, this classic dish is a must-try.

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