Fried Calamari Recipe

Pat dry and season

Rinse and thoroughly pat the calamari rings and tentacles dry with paper towels. Place in a bowl and toss with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder to lightly season.

Set up dredging stations

Arrange three shallow bowls or trays: (1) flour + cornstarch mixed with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika; (2) beaten eggs whisked with milk; (3) breadcrumbs combined with remaining 1/4 tsp paprika. These three stations will be used for hand-breading.

Coat the calamari pieces one at a time: dredge in the flour mixture, shake off excess; dip into the egg wash, allowing excess to drip; press into the breadcrumbs to adhere. Place breaded pieces on a wire rack set over a baking sheet while you finish breading the rest.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes, tomato paste, dried oregano, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered 10–12 minutes, stirring occasionally, until slightly thickened.

Stir in chopped fresh basil if using. Taste and adjust seasoning. Keep warm on the lowest heat setting or transfer to a small serving bowl.

In a small bowl, whisk together Dijon mustard, whole-grain mustard, mayonnaise, honey, lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper until smooth. Transfer to a serving dish and refrigerate briefly if not serving immediately.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil: it should sizzle and brown within about 45–60 seconds.

Working in small batches (do not overcrowd), gently add breaded calamari to the hot oil with a slotted spoon or spider. Fry until golden brown and crisp, about 1.5–2 minutes per batch. Tender calamari cooks quickly—avoid overcooking to prevent rubbery texture.

Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet (not paper towel) to keep them crisp. Immediately season with a light sprinkle (about 1/2 tsp total) of fine sea salt while hot. Repeat with remaining batches and maintain oil temperature between 330–360°F (165–180°C).

Arrange fried calamari on a warmed platter. Sprinkle chopped parsley and grated Parmesan over the top if desired. Serve immediately with lemon wedges, marinara, and mustard dipping sauce on the side.

Recommended plating: place marinara in a small ramekin and mustard sauce in another; add lemon wedges around the plate. For restaurants, serve with an extra bowl for discarded lemon rinds and paper napkins.