Fried Calamari Recipe
Lightly breaded and deep-fried to perfection, served with our chipotle sauce.
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Ingredients
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Calamari
Breading
Wet Dip (for breading)
Frying
Chipotle Sauce
To Serve
Method
Chipotle Sauce
- 1
Make the sauce
In a small bowl combine mayonnaise, sour cream (or Greek yogurt), minced chipotle, adobo sauce, lime juice, honey, and minced garlic. Whisk until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust heat or acidity by adding more chipotle or lime as desired. Refrigerate while you prepare the calamari (can be made up to 24 hours ahead).
Calamari Preparation and Breading
- 2
Dry and season calamari
Pat the calamari rings thoroughly dry with paper towels. Excess moisture prevents proper crisping. Place calamari in a bowl and sprinkle 1 tsp salt and 1 tsp black pepper over them; toss gently to distribute. Squeeze half a lemon over the rings and toss, then let rest 5 minutes and pat dry again if any moisture collects.
- 3
Prepare breading stations
Place the flour, cornstarch, smoked paprika, garlic powder, onion powder, and cayenne in a shallow dish and whisk to combine. If using breadcrumbs for extra crunch, spread them on a separate shallow plate. In another shallow bowl whisk together the eggs and milk until smooth.
- 4
Dredge the calamari
Working in small batches (to avoid crowding), first coat the calamari rings in the dry flour mixture, shaking off excess. Dip the floured rings into the egg wash, allowing excess to drip off, then, if using, press briefly into the breadcrumbs or return to the dry mix for an extra layer. Place breaded rings on a rack or tray and let rest 5 minutes—this helps the breading adhere.
Frying
- 5
Heat oil
Pour about 3 to 4 cups of neutral oil into a heavy-bottomed pot or deep fryer such that there is at least 2–3 inches of oil. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle briskly and float to the surface.
- 6
Fry calamari
Fry the calamari in small batches (about 6–8 rings at a time depending on pot size) to avoid temperature drop and crowding. Fry until golden and crisp, about 1.5–2 minutes per batch. Use a slotted spoon or spider to remove the rings and transfer to a paper towel–lined baking sheet or rack. Immediately sprinkle with a light pinch of salt while hot. Keep cooked calamari warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.
- 7
Oil temperature control
If the oil temperature falls below 325°F, wait for it to return to 350°F between batches. If oil smokes or is darker than normal, discard and start with fresh oil.
Finish and Serve
- 8
Garnish and serve
Transfer the hot calamari to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges and the chilled chipotle sauce on the side for dipping. Recommend serving immediately for best texture.