Fried Calamari Recipe

Prepare squid

If not already cleaned, rinse squid thoroughly. Separate tubes and tentacles. Slice tubes into 1/2-inch rings. Pat all pieces very dry on paper towels to remove surface moisture (this helps the breading adhere and prevents oil splatter).

Place the dried squid in a bowl. Add 2 tablespoons lemon juice, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Toss gently to coat and let rest 10 minutes while you prepare breading and oil. Pat dry again if excess moisture releases.

In a large shallow bowl or baking dish combine 3 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup semolina (if using), 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to evenly distribute spices.

Arrange a breading station: one tray for the flour mixture, one shallow bowl for the wet dredge (see next section), and a clean tray or wire rack for the breaded rings. Keep a small sieve or sifter nearby for shaking off excess flour if needed.

In a shallow bowl whisk together 2 large eggs, 1/2 cup milk, and 1 teaspoon hot sauce (optional) until combined. This creates a thin batter to help the dry mixture adhere. If you prefer a lighter crust, omit the eggs and use only milk or buttermilk.

Working in small batches (to avoid crowding), first lightly toss squid pieces in the flour mixture to coat and shake off excess. Dip each piece into the wet dredge, letting extra drip back into the bowl, then immediately transfer back into the dry flour mixture and press gently so a good coating forms. Place breaded pieces on a wire rack set over a tray; this prevents them from sitting in moisture and keeps the crust intact.

Let the breaded squid rest 5–10 minutes while you heat the oil. This rest helps the coating adhere and reduces fallout during frying.

Pour 4–6 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat oil 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 brown in ~30 seconds.

Fry the breaded calamari in small batches (about 6–8 rings or as fits comfortably) so the oil temperature remains steady. Cook 1.5–2 minutes per batch, turning once if necessary, until golden brown and crisp. Tentative times: smaller rings ~1.5 minutes, thicker pieces up to 2 minutes. Avoid overcooking to keep calamari tender.

Using a slotted spoon or spider, transfer fried calamari to a wire rack or paper towel-lined tray to drain. Immediately sprinkle with 1/2 teaspoon fine sea salt while still hot and sprinkle chopped parsley. Keep fried batches warm in a 200°F (95°C) oven on a wire rack if cooking multiple batches.

While the oil heats or during resting time, make the sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tablespoons diced dill pickles, 1 tablespoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1 teaspoon sriracha, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and adjust seasoning to taste. Chill briefly or serve at room temperature.

Serve the hot fried calamari immediately with lemon wedges and the dipping sauce on the side.