Calamari Fritti Recipe

Prepare squid

Pat the squid rings and tentacles very dry with paper towels. Remove excess moisture to ensure a crisp fry. Place in a bowl and season lightly with 1/2 tsp salt and 1/4 tsp black pepper; squeeze half the lemon over the squid and toss. Let rest while you prepare the batter (5–10 minutes).

Make lemon aioli

In a small bowl combine 1/2 cup mayonnaise, minced garlic, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1 tsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Whisk until smooth, taste and adjust seasoning. Refrigerate until serving.

In a shallow bowl or wide dish whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine semolina (if using), 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika so the dry ingredients are evenly combined.

In a separate bowl beat 1 large egg then whisk in 1 cup very cold sparkling water (or cold beer). Pour the wet mix into the dry ingredients and whisk just until combined — a few small lumps are fine. Keep batter chilled (set bowl in an ice bath or place in refrigerator) for up to 15 minutes; cold batter yields a lighter, crisper coating.

If you prefer an extra-crisp finish, place an additional shallow plate with 1/2 cup extra flour (or the same dry flour mix) to dust the squid before dipping in batter.

Heat 4 cups of vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy. There should be enough oil to allow the rings to float freely without touching the bottom.

Working in small batches (about 6–8 rings per batch depending on pot size), lightly dust the seasoned squid rings with the extra flour (if using). Then dip each piece into the chilled batter, letting excess drip off for 1–2 seconds.

Carefully lower battered squid into the hot oil. Fry until golden and crisp, about 2 to 3 minutes per batch. Do not overcrowd the pot; overcrowding lowers oil temperature and makes the coating soggy.

Use a slotted spoon or spider to transfer fritti to a wire rack set over a baking sheet (not paper towels, which trap steam) so they stay crisp. Immediately sprinkle with chopped parsley and flaky finishing salt while still hot.

If frying multiple batches, maintain oil temperature at 350°F and briefly reheat between batches if it drops; keep finished rings warm in a low oven (200°F / 95°C) on the rack while you finish frying the rest.

Arrange Calamari Fritti on a platter with lemon wedges and the chilled lemon aioli. Serve immediately for best texture — crisp outside and tender squid inside. Leftovers lose crispness quickly; reheat in a hot oven or air fryer for a few minutes if needed.