Fried Calamari Recipe
Recipe information
Make Fried Calamari in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Calamari
Breading & Batter
Frying & Finish
Dipping Sauce (optional)
Calamari
1. Clean and slice
If whole squid is not pre-cleaned, remove head, innards, quill and thin membrane from the tubes. Rinse tubes and tentacles under cold water. Pat dry thoroughly with paper towels to remove surface moisture (this helps the coating stick and prevents oil splatter).
2. Cut
Slice tubes crosswise into 1/2-inch rings. Leave tentacles whole or halve large clusters so pieces are similar in size for even cooking. Place cut squid in a bowl, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, toss to combine. Squeeze the juice of half a lemon over the squid and toss; let rest 5 minutes while you prepare the batter (the acid will help firm the flesh slightly). Pat dry again briefly before breading.
Breading & Batter
3. Dry mix
In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine yellow cornmeal (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp sea salt and 1/2 tsp black pepper. Whisk to evenly distribute ingredients.
4. Make batter
Place the dry bowl over a larger bowl filled with ice to keep it cold (or add 4 ice cubes beside the bowl). Gradually whisk 3/4 cup cold club soda or beer into the dry mix until a loose, slightly lumpy batter forms — you want it thin enough to coat but not runny. Keep chilled; cold batter yields a crisp finish.
5. Bread the calamari
Working in small batches of 6–8 pieces, dredge the squid lightly in the dry flour mixture first (shake off excess), then dip into the cold batter to coat, letting excess drip back into the bowl. For a thicker, crunchier coating you can double-dredge: after the first batter dip, quickly dip again into the dry mix then once more into batter. Place coated pieces onto a wire rack set over a baking sheet while you heat the oil.
Frying & Finish
6. Heat oil
Pour 3–4 cups neutral oil into a deep frying pan or Dutch oven to create a 1.5–2 inch deep pool of oil. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately without burning.
7. Fry calamari
Fry the coated calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch until golden and crisp. Stir gently with a slotted spoon or spider to ensure even browning. Remove with a slotted spoon to a paper towel–lined plate or a wire rack to drain. Maintain oil temperature between 330–360°F; adjust heat as needed.
Dipping Sauce (optional)
9. Combine sauce
In a small bowl whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 tbsp lemon juice, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper until smooth. Chill briefly if time allows. Adjust seasoning to taste.
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