Calamari (fried) Recipe

Clean and slice

If not pre-cleaned, remove head, innards and clear cartilage from squid tubes. Rinse tubes and tentacles under cold water, pat completely dry with paper towels. Slice tubes into 1/2-inch rings and leave the tentacles whole or halved if large.

Season the cut squid lightly with 1 teaspoon salt and 1 teaspoon black pepper. Squeeze half a lemon over and toss to coat. Let sit while you prepare the breading (5–10 minutes).

Dry mix

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs (if using), 1/2 teaspoon baking powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon white or black pepper, and 1/2 teaspoon salt. Ensure there are no lumps.

Wet batter (optional)

If using a light tempura-style batter, in a separate bowl whisk 1 whole egg with 1/2 cup very cold club soda (do not overmix; a few lumps are fine). Keep the mixture chilled until ready to use. If you prefer a fully dry breading (crisp fries style), skip the wet batter and proceed to dredging in the dry mix.

Set up a breading station: one tray with the seasoned squid, one with the dry mix, and (if using) one with the cold wet batter. Pat the squid pieces dry again if they released moisture.

Heat oil

Pour about 1 quart neutral oil into a heavy-bottomed pot or deep fryer. Heat oil to 360°F (182°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.

Dredge and batter: For the dry method, toss squid pieces in the dry mix until fully coated, shaking off excess. For the wet method, dip squid into the cold batter, then transfer into the dry mix for a light coating. Work in small batches to avoid crowding.

Fry in batches: Carefully lower a single layer of coated squid into the hot oil. Fry 1 to 2 minutes until golden and crisp — rings will curl and tentacles will become crisp. Avoid overcooking; squid cooks quickly and becomes rubbery if left too long.

Drain and rest: Use a slotted spoon or spider to remove calamari to a wire rack set over a baking sheet or paper towels. Lightly season with a pinch of salt while hot. Repeat with remaining squid, keeping cooked batches warm in a low oven (200°F / 95°C) if desired.

Plate the calamari on a serving platter. Sprinkle with chopped parsley, add lemon wedges, and serve immediately with tartar sauce or marinara on the side.

Timing note: Total cook time per batch is short — aim to serve within 10 minutes of frying for best texture. Leftovers can be reheated briefly in a 400°F oven for 3–5 minutes but will soften compared with freshly fried calamari.