Calamari Fritti Recipe
Make Calamari Fritti Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari
Batter & Dredge
Frying & Finishing
Dipping Sauce (Aioli)
Method
Calamari
- 1
Prepare squid
If whole squid not yet cleaned, remove head, cartilage, and skin; separate tentacles and slice tubes into 1/2" rings. Pat all pieces very dry with paper towels. Place in a bowl and toss with 1 tsp coarse kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Let rest 10 minutes, then pat very dry again. Dryness is critical for a crisp fry.
Batter & Dredge
- 2
Make the dry mix
In a wide shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal or semolina, 1/4 cup rice flour (if using), 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp freshly ground black pepper. This mixture will be used to both dry-dredge and to make a light batter.
- 3
Make the batter
In a separate bowl, lightly beat 1 large egg (optional) and stir in 3/4 cup very cold sparkling water or cold beer until just combined; do not overmix — a few lumps are fine. Add about 1/3 cup of the dry mix to the liquid and whisk until a thin, loose batter forms. The batter should coat but not drown the calamari; adjust by adding a tablespoon of flour mix if too thin or a tablespoon more cold water if too thick.
- 4
Dredge strategy
For best texture: toss squid rings briefly in the dry mix to coat and shake off excess. Then dip into the thin batter so each piece has a light, even coating, and transfer to a wire rack while you heat the oil. Alternatively, for an even crisper finish, you can skip the wet batter and double-dredge (dry mix, then egg wash, then dry mix) — ensure all components have matching directions if you choose that method.
Frying & Finishing
- 5
Heat oil
Pour about 2 cups neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of ~1.5–2 inches (or use a deep fryer). Heat oil over medium-high heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of dry mix into the oil — it should sizzle and rise steadily without browning immediately.
- 6
Fry calamari
Working in small batches (do not overcrowd), carefully lower battered calamari into the hot oil with a slotted spoon or spider. Fry rings and tentacles for about 1.5–2 minutes until golden and crisp. Tentacles may take a little longer; remove any pieces that brown faster. Keep batches small so oil temperature stays steady.
- 7
Drain and season
Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle immediately with a pinch of salt. Repeat with remaining calamari.
- 8
Finish & serve
Transfer calamari to a serving platter, squeeze lemon wedges over the top and scatter 2 tbsp chopped fresh parsley if using. Serve promptly with the aioli (dipping sauce) and additional lemon on the side. Calamari is best eaten hot and crisp.
Dipping Sauce (Aioli)
- 9
Combine aioli
In a small bowl, whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp hot sauce or smoked paprika if desired. Taste and adjust seasoning. Chill briefly or serve at room temperature with the fried calamari.