Fried Calamari Recipe

Prepare and cut

Rinse the cleaned squid under cold water and pat dry with paper towels. Slice the tubes into 1/2-inch rings. If tentacles are large, halve them so pieces are similar in size to rings.

Place the cut squid in a bowl, sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper, toss to coat, and set aside in the refrigerator while you mix the breading (10–15 minutes). This helps flavor and dries the surface slightly for better adhesion.

Make wet batter

In a medium bowl whisk the egg until frothy. Add 1/2 cup cold club soda (or ice water) and whisk to combine. Keep the batter cold by placing the bowl in an ice bath if possible; cold batter yields a crisper crust.

Make dry mix

In a separate large shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine semolina (if using), 1/2 tsp baking powder, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne. Whisk to evenly distribute spices.

Breading options

For a light, crisp coating: dredge each squid piece first in the dry mix, shake off excess, dip into the cold batter, then allow excess batter to drip off before frying. For a drier, extra-crunchy coating: skip the wet batter and dredge pieces in the separate dry-only mix (0.75 cup flour + 0.25 cup cornmeal/panko + salt and pepper) just before frying.

Heat oil in a heavy-bottomed pot or deep fryer to 350–360°F (175–182°C). If you don’t have a thermometer, test by dropping a pinch of the dry flour mix — it should sizzle and float up immediately without browning too fast.

Working in small batches (do not overcrowd), carefully lower breaded calamari into the hot oil using a spider or slotted spoon. Fry for 1.5–2.5 minutes per batch until edges are golden and crispy. Rings cook very quickly; overcooking makes them rubbery.

Remove fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately season with a light pinch of salt while still hot.

Maintain oil temperature between batches; allow oil to return to 350–360°F before adding the next batch.

Transfer the fried calamari to a serving platter. Garnish with chopped parsley and serve with lemon wedges alongside marinara and/or tartar sauce for dipping.

Suggested serving: offer warm, freshly fried calamari to retain crispness. If preparing ahead, keep in a single layer on a low oven (200°F / 95°C) on a wire rack for up to 10–15 minutes to stay warm and crisp, but do not cover tightly.