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Fried Calamari

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This classic Fried Calamari is light, crispy, and full of flavor with tender squid coated in seasoned flour and fried to golden perfection. Serve it hot with lemon wedges and your favorite dipping sauce for an irresistible appetizer or snack!

Ingredients

Scale

  • 1 lb cleaned squid (tubes and tentacles), sliced into ½-inch rings

  • 1 cup all-purpose flour

  • ½ cup cornstarch

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon paprika (optional)

  • ¼ teaspoon garlic powder (optional)

  • Oil, for frying (vegetable or canola oil work best)

  • Lemon wedges, for serving

  • Optional: marinara sauce or garlic aioli for dipping

Instructions

  1. Prep the squid:
    Rinse squid rings and tentacles under cold water and pat completely dry with paper towels. Drying helps the coating stick and ensures crispiness.

  2. Heat the oil:
    Pour oil into a deep skillet or pot to a depth of 2–3 inches. Heat to 350°F (175°C).

  3. Make the coating:
    In a shallow bowl, whisk together flour, cornstarch, salt, pepper, and any optional seasonings.

  4. Coat the squid:
    Dredge a handful of squid pieces in the flour mixture, shaking off excess.

  5. Fry in batches:
    Carefully place squid into the hot oil (don’t overcrowd the pan). Fry for 1½ to 2 minutes, or until lightly golden and crisp. Avoid overcooking – squid turns rubbery quickly.

  6. Drain:
    Use a slotted spoon to transfer fried calamari to a paper towel-lined plate or wire rack. Sprinkle with a little extra salt while hot.

  7. Serve immediately with lemon wedges and dipping sauce.

Notes

  • Cornstarch makes the coating lighter and crispier – don’t skip it!

  • For extra flavor, add a pinch of cayenne or Old Bay seasoning to the flour mix.

  • Best enjoyed fresh – calamari loses its crispiness quickly after frying.

Find it online: https://ukfinda.com/fried-calamari/