Calamari Steak Fries Recipe

Prepare and dry

Pat calamari steaks dry with paper towels. Slice each steak into 1/2" wide strips (steak fries style). Drying thoroughly helps achieve a crisp exterior.

Season flour mix

In a shallow bowl, whisk together the all-purpose flour, cornstarch, sea salt, black pepper, smoked paprika, and garlic powder until evenly combined.

Coat calamari

Toss the dried calamari strips in the flour mixture to lightly and evenly coat each piece. Shake off excess flour so the coating is thin but complete.

Heat oil

In a heavy skillet or Dutch oven, add the neutral oil and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Use a thermometer if available. If you don't have a thermometer, heat until shimmering but not smoking.

Fry in batches

Working in 2–3 small batches to avoid crowding, fry the coated calamari strips for 1 to 1 1/2 minutes per batch. They should turn lightly golden and feel crisp — avoid overcooking, which makes calamari rubbery. Use a slotted spoon to transfer to a paper towel–lined tray to drain.

Finish

While still hot, squeeze a little lemon over the fried calamari and sprinkle with the coarse sea salt and chopped parsley or cilantro. Keep warm in a low oven (200°F / 95°C) if making multiple batches so all pieces are served hot and crisp.

Make the aioli: In a bowl, whisk together the mayonnaise, sweet chili sauce, fish sauce, rice vinegar, lime juice, and minced garlic until smooth. Taste and adjust seasoning with salt and black pepper. Stir in optional chopped cilantro if using. Chill the aioli for at least 15 minutes to let flavors meld. If you prefer a thinner sauce, add an extra 1 tsp rice vinegar or a splash of water.

Plate the calamari steak fries in a basket or on a platter with lemon wedges and a small bowl of sweet chili aioli. Serve immediately so the fries stay crisp. Provide extra lemon wedges for squeezing at the table.