Golden, crispy, and irresistibly delicious—Crispy Fried Calamari is a restaurant favorite that you can easily make at home! Lightly battered and fried to perfection, these tender rings are paired with zesty lemon wedges and a flavorful dipping sauce for the ultimate appetizer. Trust me, once you make this, you’ll never need takeout again!
Why You’ll Love Crispy Fried Calamari
Perfectly Crunchy – Light and crispy coating without being greasy.
Quick & Easy – Ready in under 30 minutes!
Restaurant-Quality at Home – No need to go out when you can make it better yourself.
Crowd-Pleasing – A guaranteed hit for parties, game nights, or seafood lovers.
Pairs with Amazing Sauces – Marinara, aioli, or a squeeze of fresh lemon? You decide!
Ingredients
The secret to perfect calamari lies in simple, fresh ingredients:
Calamari – Fresh or frozen squid, cleaned and cut into rings.
Buttermilk – Tenderizes the calamari and helps the coating stick.
Flour – The base of the crispy coating.
Cornstarch – Helps achieve that ultra-light crunch.
Seasonings – Salt, black pepper, paprika, and garlic powder for the perfect balance of flavor.
Egg – Helps the batter adhere to the calamari.
Oil for Frying – Use a high-smoke-point oil like vegetable or canola oil.
Lemon Wedges – A fresh squeeze of lemon enhances the flavor.
Dipping Sauce – Serve with marinara, garlic aioli, or a spicy remoulade.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these steps for perfectly crispy calamari:
Prep the Calamari – If using fresh squid, rinse and pat dry. Slice into rings, keeping tentacles intact if desired.
Soak in Buttermilk – Place the calamari in a bowl of buttermilk and let it sit for 20-30 minutes. This tenderizes the squid and enhances flavor.
Heat the Oil – In a deep pan or fryer, heat the oil to 350°F (175°C). Proper oil temperature ensures crispy, non-greasy calamari.
Mix the Coating – In a shallow dish, combine flour, cornstarch, salt, pepper, paprika, and garlic powder.
Coat the Calamari – Remove calamari from buttermilk, let excess drip off, and toss in the flour mixture until evenly coated.
Fry Until Golden – Fry in batches, cooking for 1-2 minutes until light golden brown. Avoid overcrowding the pan!
Drain & Season – Transfer to a paper towel-lined plate and sprinkle with a little extra salt.
Serve Immediately – Enjoy hot with lemon wedges and your favorite dipping sauce!
How to Serve Crispy Fried Calamari
With Marinara Sauce – A classic pairing with rich tomato flavor.
With Garlic Aioli – Creamy, garlicky goodness that enhances the crispy texture.
With Spicy Remoulade – Adds a kick of heat and tang.
With Lemon Wedges – A simple squeeze of fresh lemon balances the flavors.
With a Side Salad – Light, fresh greens make a great contrast to the crispy calamari.
Additional Tips
Don’t Overcook – Calamari cooks quickly; frying too long makes it rubbery.
Use Fresh Squid When Possible – It makes a big difference in texture and flavor.
Maintain Oil Temperature – Too low, and the calamari gets greasy; too high, and it burns.
Try an Air Fryer – Lightly coat with oil and air fry at 400°F (200°C) for about 6 minutes.
Double-Coat for Extra Crunch – For an extra crispy bite, dip calamari in buttermilk twice before coating.
FAQ Section
Q1: Can I use frozen calamari?
A1: Yes! Just thaw completely and pat dry before using.
Q2: What’s the best oil for frying calamari?
A2: Vegetable, canola, or peanut oil work best for high-heat frying.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 2 days.
Q4: How do I reheat fried calamari?
A4: Reheat in an air fryer or oven at 375°F (190°C) for 5 minutes to maintain crispiness.
Q5: Can I make this gluten-free?
A5: Yes! Use gluten-free flour and cornstarch for the coating.
Q6: Can I add other seasonings?
A6: Absolutely! Try Old Bay, cayenne, or a touch of Cajun seasoning.
Q7: What if my calamari is too chewy?
A7: It was overcooked—next time, fry for only 1-2 minutes.
Q8: Can I make this ahead of time?
A8: It’s best served fresh, but you can prep the calamari and coating ahead of time.
Q9: Can I bake calamari instead?
A9: Yes! Bake at 425°F (220°C) for 12-15 minutes, flipping halfway.
Q10: What’s the best way to cut squid for calamari rings?
A10: Slice the body into ½-inch rings, and leave the tentacles whole for variety.
Conclusion
Crispy Fried Calamari is the ultimate appetizer quick, easy, and packed with flavor. Whether you’re serving it at a party or enjoying a cozy night in, this crunchy seafood treat will always impress. So grab some fresh calamari, heat up the oil, and get ready to enjoy restaurant-quality fried calamari right at home!
Print
Crispy Fried Calamari
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Mediterranean
Description
This crispy, golden Fried Calamari is the perfect appetizer! Tender squid rings are soaked in heavy cream for extra softness, then coated in a flavorful seasoned batter and fried until perfectly crunchy. Serve with your favorite dipping sauce for a restaurant-quality dish at home.
Ingredients
For the Calamari:
- 1–2 lbs fresh or frozen squid, cleaned
- 2 cups heavy cream or milk
- 1 tsp salt (for tenderizing)
For the Dry Batter:
- 1 cup flour
- 1/4 cup yellow cornmeal
- 1/4 cup cornstarch
- 2 tsp Old Bay seasoning
- 1 tsp paprika
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
For Frying:
- Oil for deep frying
Instructions
- Prepare the Squid: Slice the squid into even rings and set aside.
- Tenderize the Squid: In a large bowl, mix the squid with heavy cream (or milk) and salt. Let it soak for at least 20 minutes.
- Preheat the Oil: Pour 3 inches of oil into a large skillet or deep fryer and heat to 350°F (175°C).
- Make the Dry Batter: In a separate bowl, combine flour, cornmeal, cornstarch, Old Bay seasoning, paprika, salt, onion powder, and garlic powder. Mix well.
- Coat the Squid: Remove the squid from the cream mixture, letting excess liquid drip off. Toss the rings in the dry batter, ensuring they are evenly coated. Shake off any excess flour.
- Fry the Calamari: Working in batches, fry the squid for about 5 minutes or until golden brown and crispy.
- Drain & Serve: Remove the calamari from the oil and place on a paper towel-lined plate. Serve immediately with lemon wedges and your favorite dipping sauce.
Notes
- For extra crispiness, double-coat the squid by dipping it back in the cream before a second flour coating.
- Serve with marinara sauce, garlic aioli, or a squeeze of fresh lemon juice.
- If using frozen squid, thaw completely and pat dry before soaking.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg