Calamari Ring Recipe

Prep squid

Pat the calamari rings dry thoroughly with paper towels to remove surface moisture. This helps the coating adhere and prevents oil splatter.

Place the dried rings in a bowl. Add lemon juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss to coat evenly and let sit at room temperature for 8–10 minutes while you prepare the breading. Do not marinate longer than 15 minutes or the acid can make the squid tough.

Make batter/dredge

In a medium bowl combine 3 tablespoons all-purpose flour, 3 tablespoons cornstarch, 2 tablespoons semolina or panko (if using), 1 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk to blend.

Gradually whisk in 1/2 cup very cold club soda or sparkling water until mixture is a loose, slightly thick batter that will cling to the rings. Do not overmix; small lumps are fine. If you prefer a dry dredge, skip the soda and use the flour mixture to coat rings directly — toss rings in the dry mix so they are evenly coated.

Heat oil

Pour about 1½–2 cups neutral oil into a heavy-bottomed skillet or pot (oil depth about 1½ inches). Heat oil over medium-high until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface immediately but not burn.

Working in 2 batches to avoid crowding, dredge or dip calamari rings into the batter, letting excess drip off, then gently lower into hot oil with a spider or slotted spoon. Fry rings 1.5–2.5 minutes per batch until golden and crisp. Overcooking will make squid rubbery — aim for a short fry just until crisp.

Use a slotted spoon to remove calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, sprinkle with a pinch of fine sea salt and half of the chopped parsley. Repeat with the remaining rings, reheating oil to temperature between batches if needed.

Arrange calamari rings on a platter. Garnish with remaining chopped parsley and lemon wedges. Serve immediately with tartar sauce or aioli on the side for dipping.

Estimated leftover tips: If you must hold them for a short time, keep cooked rings in a single layer on a wire rack in a warm (200°F/95°C) oven for up to 10–12 minutes to preserve crispness. Do not cover, which will create steam and sogginess.