Fried Calamari Recipe

If not already cleaned, remove head, quill, and innards from squid. Rinse tubes and tentacles under cold water. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole or halved if large.

Place sliced calamari in a bowl, squeeze the juice of half a lemon over it, add 1 tsp salt and 1/2 tsp black pepper, toss to combine, and let rest 10 minutes while you prepare the breading. Pat dry again just before dredging to remove excess moisture.

Whisk together the flour, cornmeal, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a shallow bowl or rimmed plate until evenly combined.

In a separate bowl, whisk the milk (or buttermilk) with the egg until smooth to make the wet dredge.

Working in small batches (about 6–8 rings/tentacles at a time), dip the calamari pieces first into the wet dredge, letting excess drip off, then transfer to the flour mixture and toss to coat completely. Press gently so the coating adheres. Shake off excess flour and place coated pieces on a wire rack set over a sheet pan.

Add 2 cups of neutral oil to a heavy-bottomed pot or deep skillet and heat over medium-high. Clip a deep-fat thermometer to the side; heat oil to 350°F (175°C). If you do not have a thermometer, test with a small pinch of flour—if it sizzles and browns in about 20–30 seconds, the oil is ready.

Fry the breaded calamari in small batches to avoid overcrowding. Carefully add a single layer of pieces to the hot oil and fry for 1.5 to 2 minutes, turning once, until golden brown and crisp. Tentacles may take slightly longer; remove any pieces that brown much faster.

Using a slotted spoon or spider, transfer the fried calamari to a paper towel–lined tray or wire rack to drain. Immediately season with a light pinch of salt while still hot.

Repeat frying with remaining batches, allowing oil to return to 350°F between batches. Total frying time for all batches should be about 8–10 minutes depending on batch size.

Arrange the fried calamari on a serving platter, sprinkle with chopped parsley, and serve with lemon wedges and marinara or aioli on the side.

Serve immediately for best texture. Leftovers can be kept loosely covered in a single layer in a low oven (200°F / 95°C) for up to 20 minutes, but re-frying or reheating will not fully restore the original crispness.