Fried Calamari Recipe
Make Fried Calamari Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari
Coating
Frying & Finishing
Dipping Sauce (Garlic Aioli)
Method
Calamari
Prepare and marinate
Pat the cleaned calamari tubes and tentacles dry with paper towels. Slice the tubes into 1/2-inch rings. Place the rings and tentacles in a bowl, add 1 cup buttermilk, 1 tsp salt and 1 tsp black pepper. Toss to coat, cover, and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the coating adhere.
Coating
Mix dry coating
While the calamari marinates, combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/2 tsp ground black pepper and 1/4 tsp cayenne in a shallow wide dish or pie plate. Whisk to aerate and evenly distribute the spices.
Dredge
Remove calamari from the buttermilk, letting excess drip back into the bowl. Working in batches to avoid clumping, dredge the calamari pieces in the seasoned flour mixture, tossing to coat fully. Shake off any excess flour and place the coated rings on a wire rack set over a baking sheet. Let rest 5 minutes so the coating sets.
Frying & Finishing
Heat oil
Pour about 3 cups neutral oil into a heavy, wide pot or Dutch oven to a depth of 2–3 inches (about halfway up). Heat over medium-high until oil reaches 350–360°F (175–182°C). If you don't have a thermometer, test with a small pinch of the flour mixture: it should sizzle vigorously and brown in about 30–45 seconds.
Fry in batches
Carefully add a single layer of coated calamari to the hot oil (do not overcrowd). Fry for 1.5–2 minutes, stirring gently with a slotted spoon or spider to ensure even browning. The calamari should be golden and crisp; avoid overcooking or it becomes rubbery. Remove with a slotted spoon and transfer to a paper towel–lined tray or wire rack to drain. Repeat with remaining calamari, maintaining oil temperature (adjust heat as needed).
Season and finish
While still hot, season the fried calamari lightly with a pinch of salt. Transfer to a serving platter, squeeze lemon wedges over the top, and sprinkle with chopped fresh parsley if using.
Dipping Sauce (Garlic Aioli)
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and chill briefly to let flavors meld. Taste and adjust seasoning; add a little more lemon if desired.