Fried Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Cut tubes into 1/2-inch rings and leave tentacles whole or halved if large. Drying thoroughly helps the coating adhere and prevents oil splatter.

Make dry mix

In a large bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika (optional). Whisk to distribute evenly.

Heat oil

Pour about 3–4 cups neutral oil into a deep, heavy skillet or medium deep fryer. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix into the oil — it should sizzle and rise immediately without browning too quickly.

Coat and fry (first batch)

Working in a single layer and in batches (do not overcrowd), lightly dredge the dried squid pieces in the flour mix, shaking off excess. Place into the hot oil and fry for 1 minute to 1 minute 15 seconds, until pale golden and crisp. Use a slotted spoon to remove and transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if desired.

Fry remaining batches

Repeat dredging and frying with remaining squid. Maintain oil temperature between 330–360°F (165–180°C); adjust heat as needed. If coating gets wet, toss remaining dry mix to re-fluff before dredging the next pieces.

Optional double-fry for extra crisp

For extra crispness, after all pieces have had an initial fry, return batches to hot oil for a quick 20–30 second second fry until uniformly golden and very crisp. Drain again on the rack.

While the oil heats, combine 1/2 cup thinly sliced red onion and 1/4 cup chopped fresh coriander in a small bowl. In a separate small bowl whisk 1 tbsp fresh lime juice with 1 tbsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Toss the dressing with the onion and coriander and let sit for 5–10 minutes to mellow the onion and marry flavors.

Whisk together 1/2 cup mayonnaise, 1 tbsp sriracha, 1/2 tsp fresh lime juice, 1/4 tsp grated garlic and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity: add more sriracha for heat or another 1/4 tsp lime juice for brightness. Refrigerate until serving.

Place fried calamari on a serving platter or individual plates. Spoon the onion and coriander salad over or alongside the calamari. Drizzle a little of the lime-olive oil dressing from the salad over the calamari if desired.

Serve with spicy mayo on the side for dipping. Garnish with fresh coriander leaves and lime wedges. Squeeze fresh lime over the calamari just before eating for best flavor.