Calamari Fritti Recipe
Make Calamari Fritti Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Squid & Marinade
Batter & Coating
Wet Batter (optional light tempura style)
Frying & Finishing
Dipping Sauce - Lemon Aioli
Method
Squid & Marinade
- 1
Prepare and marinate squid
Pat the cleaned squid tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch wide rings and leave small tentacles whole. Place squid in a bowl, add buttermilk, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir to coat, cover and refrigerate for 20–30 minutes (buttermilk tenderizes and adds a subtle flavor).
Batter & Coating
- 2
Mix dry coating
In a shallow wide bowl or rimmed plate, whisk together all-purpose flour, cornstarch, semolina (if using), baking powder, paprika, garlic powder, 1/2 tsp black pepper and 1 tsp kosher salt until evenly combined. The cornstarch and semolina give a crisp, light crust.
- 3
Optional wet batter (light tempura style)
If you prefer a light batter cling, whisk the egg (if using) into the cold sparkling water, then fold gently into about 1/2 cup of the dry mix until just combined — a few lumps are fine. Keep chilled until ready to use. If you prefer a dry-dredge only fry, skip this step and proceed with the dry mix alone.
Frying & Finishing
- 4
Heat the oil
Pour oil into a wide, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (or follow your fryer’s fill line). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float up immediately.
- 5
Coat the squid
Remove squid from the buttermilk, letting excess drip off. For a dry-crisp finish: dredge squid rings and tentacles in the dry coating, shaking off excess. For a battered finish: dip the squid briefly into the chilled wet batter, letting excess run off, then (optionally) roll lightly in the dry mix for extra texture. Work in small batches so pieces don't stick together.
- 6
Fry in batches
Carefully lower a few pieces into the hot oil with a spider or slotted spoon. Fry until golden and crisp, about 1.5–2.5 minutes per batch depending on size — do not overcook or squid becomes rubbery. Maintain oil temperature at 340–360°F (170–180°C). Cook in batches to avoid crowding.
- 7
Drain and season
Using a slotted spoon, transfer fried calamari to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a light pinch of kosher salt. Continue frying remaining squid.
- 8
Dipping Sauce - Lemon Aioli
- 9
Make the aioli
In a small bowl combine mayonnaise, grated garlic, lemon juice, lemon zest, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning or lemon brightness. Chill until serving.