Fried Calamari Recipe

Prepare calamari

If not prepped, rinse calamari under cold water and pat dry thoroughly with paper towels. Cut tubes into 1/2-inch rings if needed and trim tentacles to bite-sized pieces. Refrigerate on paper towels for a few minutes to remove excess surface moisture.

Set up dredge and egg wash

In a shallow bowl whisk together eggs and milk until smooth. In a separate wide bowl combine 1 cup flour, 1/2 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. Mix thoroughly to ensure even seasoning.

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy-bottomed skillet or pot. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and rise gently.

Dredge calamari

Working in batches to avoid overcrowding, pat calamari pieces again if needed. First toss a portion lightly in the seasoned flour mixture to coat. Dip into the egg wash, then return to the flour mixture for a final coat, pressing lightly so the coating adheres.

Fry calamari

Carefully lower coated calamari into the hot oil in a single layer. Fry for 1.5 to 2 minutes per batch, turning once, until golden and crisp. Do not overcook — calamari cooks quickly and becomes rubbery if left too long.

Drain and season

Use a slotted spoon or spider to transfer fried calamari to a paper towel-lined tray. Immediately season with a pinch of salt while still hot. Keep warm in a low oven (200°F/95°C) on a wire rack if frying multiple batches.

Finish

Arrange calamari on a serving platter with lemon wedges. Garnish with a little extra chopped parsley or lemon zest if desired.

Prepare peppers

Drain pickled cherry peppers and pat dry. Trim stems if present and halve each pepper lengthwise; remove seeds if you prefer less heat.

Dust and heat

Toss halved peppers with 1/4 cup flour and 1/4 tsp salt until evenly coated. Heat 1 cup vegetable oil in a small skillet over medium-high heat until shimmering (about 350°F/175°C).

Fry peppers

Fry peppers in a single layer for 1 to 2 minutes per side until blistered and edges are lightly crisp. Remove to paper towels to drain and sprinkle with a small pinch of salt while hot.

Keep warm

If serving with calamari, keep the peppers warm on the wire rack in the low oven, then add to the platter just before serving.

Combine ingredients

In a small bowl whisk together 1/2 cup Thai sweet chili sauce, 2 tbsp fresh lime juice, 2 tbsp fresh orange juice, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp fish sauce (optional), grated garlic and grated ginger until smooth.

Adjust seasoning

Taste and adjust: add more lime or orange juice for brightness, a pinch of sugar if you prefer sweeter, or more fish sauce for depth. Stir in 1/2 tsp sesame oil and 1 tbsp chopped cilantro if using.

Chill briefly

Let the sauce sit at room temperature for 10 minutes to allow flavors to meld. For best results make up to 1 hour ahead and refrigerate; bring back to room temperature before serving.

Arrange fried calamari on a platter alongside the fried cherry peppers. Spoon citrus Thai chili sauce into a small bowl or drizzle lightly over a portion of the calamari. Serve immediately with lemon wedges. Estimated serving suggestion: 1 lb calamari serves 3–4 as an appetizer.