Calamari Frita Recipe

Prepare the squid

If not already cleaned, remove head, quill, and innards from squid tubes. Rinse tubes and tentacles under cold water. Pat thoroughly dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halve large ones. Place sliced squid in a bowl and refrigerate over an ice bath (bowl set over another bowl with ice) for 15 minutes to keep very cold before breading.

Make dredge and wet batter

In a shallow bowl or pie plate, whisk together the eggs and milk until uniform. In a second large shallow bowl, combine the all-purpose flour, cornstarch, semolina (if using), salt (1 1/2 tsp), black pepper (1/2 tsp), garlic powder, and paprika. Reserve about 1/4 cup of the dry mixture for a final dusting.

Dredge the squid

Working in batches of 6–8 pieces to avoid crowding, first toss the chilled squid rings and tentacles in the dry flour mixture until lightly coated, then dip into the egg-milk mixture, letting excess drip off, and finally return to the dry mix, pressing gently so the coating adheres well. Shake off excess and place on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a deep skillet or heavy-bottom pot to a depth of about 2 inches (about 1 to 1 1/2 cups depending on pan). Heat oil over medium-high until it reaches 350–360°F (175–180°C). If you don't have a thermometer, test with one piece of coated squid — it should sizzle immediately and float to the top.

Fry the calamari

Fry the squid in small batches (do not crowd) for 1.5–2 minutes per batch, turning once, until golden and just crisp — avoid overcooking to prevent rubbery texture. Use a slotted spoon or spider to remove to a paper towel–lined tray or a wire rack set over a baking sheet to drain. If needed, keep finished batches in a 200°F (95°C) oven for up to 10 minutes to stay warm and crisp.

Season and finish

While still hot, sprinkle fried calamari with the remaining 1/2 tsp salt (or coarse sea salt to taste) and the chopped parsley. Serve immediately with lemon wedges for squeezing over the top.

In a small bowl, combine mayonnaise, grated garlic, lemon juice, olive oil, salt, pepper, and hot sauce if using. Whisk until smooth and taste; adjust salt, pepper, or lemon juice to preference. Refrigerate for at least 10 minutes to let flavors meld. Serve alongside calamari.

Arrange the fried calamari in a shallow basket or on a platter lined with paper or parchment. Place the aioli in a small ramekin. Garnish with additional chopped parsley and lemon wedges. Encourage guests to squeeze fresh lemon over the calamari immediately before eating for best flavor.