Fried Calamari Recipe

Prepare and dry

If using whole squid, slice tubes into 1/2-inch rings and separate tentacles. Pat all pieces very dry with paper towels. Excess moisture prevents crisping.

Season the calamari lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside on a tray for 10 minutes while you prepare breading and oil.

Mix dry ingredients

In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal or semolina, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp white pepper or cayenne. The cornstarch and cornmeal help make the coating extra light and crispy.

Make the wet batter

In a separate bowl, beat 1 large egg (if using) then whisk in 1 cup ice-cold sparkling water or club soda until just combined. Keep the batter cold — place the bowl over a larger bowl filled with ice if your kitchen is warm. The cold, bubbly liquid yields a lighter crust.

Set up a dredge station: one shallow bowl with the dry mix, one with the wet batter, and a plate to rest battered rings prior to frying. Alternatively, for an ultra-light finish, you can skip the wet batter and simply toss pieces in dry mix directly.

Heat oil

Pour about 3-4 cups neutral oil into a wide, heavy-bottomed pot or Dutch oven to a depth of about 2 inches (approximately the listed quantity). Heat oil over medium-high heat until it reaches 350-360°F (175-182°C). If you don't have a thermometer, test with a small pinch of batter: it should sizzle and rise immediately without browning too quickly.

Coat calamari

Working in small batches (to avoid overcrowding), dip the dried calamari pieces first into the wet batter, letting excess drip off, then dredge lightly in the dry mixture to give a thin, even coating. For a slightly thicker crust, double dip: dry → wet → dry. Place coated pieces on a wire rack while oil comes to temperature or between batches.

Fry in batches

Carefully lower a single layer of coated calamari into the hot oil using a spider or slotted spoon. Fry for about 1.5–2 minutes per batch until pale golden and crisp. Small rings and tentacles cook very quickly — avoid over-frying, which makes squid rubbery. Maintain oil temperature between 330–360°F by adjusting heat as needed.

Drain and season

Remove fried calamari with a slotted spoon to a paper towel–lined tray or wire rack set over a sheet pan to drain. Immediately sprinkle with a light pinch of salt while hot. Repeat with remaining calamari, doing 2–3 rings per batch depending on pot size.

If you want the crispiest results, double-fry: fry briefly for 45–60 seconds, remove and let rest 1–2 minutes, then fry again until golden (another 45–90 seconds).

Combine sauce ingredients

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp sriracha (optional), 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust acidity or heat to preference. Chill until serving.

Arrange fried calamari on a platter, garnish with lemon wedges, and serve immediately with the dipping sauce on the side. Fried calamari is best eaten right away for maximum crispness.