Fried Calamari Recipe

Prepare squid

If not already cleaned, remove head, quill, and entrails from squid. Separate tubes from tentacles. Rinse under cold water and pat completely dry with paper towels. Slice tubes into 1/2" thick rings. Trim tentacles of any hard beak and keep alongside rings.

Set up dredge and batter

In a large bowl whisk together all-purpose flour, cornstarch, semolina (if using), baking powder, kosher salt, black pepper, and garlic powder until evenly combined. In a separate small bowl whisk the egg with the cold club soda (or cold water) until just combined.

Coat calamari

Toss the dried calamari rings and tentacles with about 1-2 tablespoons of the dry flour mixture to lightly dust (this helps the batter adhere). Working in small batches, dip the calamari pieces into the egg/club soda mixture, then dredge in the dry mixture, pressing lightly to adhere. For extra crunch, after the wet dip, press into the semolina/panko portion of the dry mix. Place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a deep pot or heavy-bottomed skillet to a depth of about 2-3 inches (roughly 1 liter for a medium pot). Heat oil over medium-high heat to 350-360°F (175-180°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and float quickly, browning in about 30–45 seconds.

Fry calamari

Working in batches of 6–8 pieces (do not overcrowd), carefully lower coated calamari into the hot oil using a slotted spoon or spider. Fry until golden and crisp, 45–60 seconds for thin rings; tentacles may take up to 90 seconds. Stir gently to prevent sticking and ensure even browning. Remove with a slotted spoon to a paper towel-lined tray or wire rack. Immediately season lightly with a pinch of salt if desired. Allow oil to return to temperature between batches.

Finish

When all batches are fried, briefly drain any excess oil on paper towels. Transfer calamari to a serving platter, squeeze lemon wedges over the top, and sprinkle with chopped parsley if using. Serve hot.

If using store-bought sweet chili sauce, combine 1/2 cup sauce with rice vinegar, honey, and lime juice in a small bowl; stir until smooth. Taste and add red chili flakes or minced fresh chili if you want more heat. If making a quick homemade sauce: in a small saucepan combine 1/2 cup water, 1/2 cup sugar, 2 tbsp rice vinegar, 1 tbsp fish sauce (optional), 1 clove minced garlic, 1 tsp cornstarch mixed with 1 tsp water; simmer until thickened, then add chopped red chilies and adjust salt/sweetness. Cool to room temperature before serving.