Grand Fried Calamari Recipe

Prepare seafood

Pat calamari rings and shrimp dry with paper towels. If calamari are wet they will cause oil to spit. Lightly season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep chilled until ready to dredge.

Slice vegetables

Trim ends of zucchini and slice into 1/4-inch thick rounds. Peel onion and slice into 1/4-inch rings; separate rings. Place vegetables on paper towels and pat dry to remove excess moisture.

Cut lemon into wedges for serving.

Dry mix

In a large bowl whisk together all-purpose flour, cornstarch, rice flour, breadcrumbs (if using), baking powder, remaining 1.5 teaspoons salt, remaining 3/4 teaspoon black pepper, paprika, and garlic powder until evenly combined.

Wet mix

In a separate bowl lightly beat the egg, then whisk in the cold sparkling water until just combined. The mixture should be cold and slightly foamy — this gives a light, crisp batter.

Batter and dredge setup

Set up three stations: (1) flour mixture in a shallow bowl for dry dredging, (2) the cold batter in another bowl, and (3) a small bowl with a little extra flour for dusting or an additional tray for coated items. Lightly dust shrimp, calamari, zucchini and onion rings with a thin coating of the dry flour mix before dipping in batter to help it adhere.

Coat items: Working in batches, dredge a few pieces at a time in the dry mix, shake off excess, dip into the cold batter to coat, then transfer to a wire rack or tray. For an extra-crispy finish, after battering you can lightly toss coated pieces in the breadcrumbs (optional). Keep coated pieces spaced so they do not stick together.

Heat oil

Pour oil into a deep, heavy pot or deep fryer. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of batter — it should sizzle and rise to the surface but not burn instantly.

Fry in batches

Working in small batches (do not overcrowd), carefully lower battered shrimp, calamari, zucchini, and onion rings into the hot oil using a slotted spoon or spider. Fry shrimp for about 1.5–2 minutes until golden and just cooked through. Fry calamari for 1.5–2 minutes; avoid overcooking or they become rubbery. Fry zucchini and onion rings for 2–3 minutes until crisp and golden. Maintain oil temperature between 325–350°F (160–175°C) — it may drop when adding food.

Drain and season

Use a slotted spoon to transfer fried items to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain. Immediately sprinkle with the finishing 1 teaspoon salt (or to taste) and chopped parsley while still hot so seasonings adhere.

If needed, keep cooked batches warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches to preserve crispness.

Prepare sauces

Place marinara, garlic aioli, and cocktail sauce into small bowls for serving. For quick aioli, mix 1/2 cup mayonnaise with 1 clove minced garlic, 1 tsp lemon juice, and pinch of salt. Taste and adjust seasoning.

Serve immediately with warm fried seafood and vegetables, lemon wedges, and extra parsley for garnish.