Fried Calamari Recipe

Clean and slice

If not pre-cleaned, rinse calamari under cold water. Remove quill, beak, and cartilage. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole if small or halve large tentacles. Place calamari in a bowl, sprinkle with 1 tsp kosher salt and 1 tsp black pepper, toss gently, and let sit while preparing breading (5–10 minutes).

Make dry mix

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp black pepper until evenly combined.

Dredge calamari

Working in a single layer, toss a portion of the calamari in the dry mix to coat thoroughly. Shake off excess flour; place coated pieces on a wire rack or tray lined with parchment while you heat the oil. Keep remaining calamari refrigerated until ready to fry.

If you prefer a light battered coating instead of dry dredge, whisk 3/4 cup cold sparkling water or beer with 1 beaten egg (optional) in a bowl, then stir in 1/2 cup of the dry mix to make a loose batter. Dip calamari into the batter, allowing excess to drip off before frying. Note: batter will produce a puffier crust and is more temperature-sensitive.

Heat the oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (approx. 3–4 cups). Heat oil over medium-high to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown in about 30–45 seconds.

Fry in batches

Fry the calamari in small batches (do not overcrowd; 6–8 pieces at a time depending on pot size) for 1.5–2 minutes for rings and 2–2.5 minutes for tentacles, stirring gently so pieces separate. Cook until golden brown and crisp. Adjust heat to maintain oil temperature between 350–365°F (175–185°C).

Drain

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Immediately sprinkle with seasoned salt (1 tsp fine salt mixed with 1/2 tsp lemon zest) and a light squeeze of lemon. Repeat with remaining calamari.

When all batches are done, sprinkle chopped parsley over the calamari if using. Serve immediately with lemon wedges and marinara or aioli on the side. Fried calamari is best eaten hot and crisp; if holding briefly, keep in a single layer on a low oven (200°F / 95°C) for up to 10–15 minutes to stay crisp.