Fried Calamari Recipe

Prep the calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Drying thoroughly helps the coating adhere and prevents oil splatter.

Make the dredge

In a shallow bowl combine the all-purpose flour, cornstarch, semolina (if using), salt, black pepper, garlic powder, and paprika. Mix thoroughly so the blend is uniform.

Wet dip

In another bowl whisk together the eggs and milk (or buttermilk) until smooth. This will help the dry mixture adhere and create a light crust.

Coat the calamari

Working in batches (to avoid crowding), dip pieces of calamari first into the egg mixture, letting excess drip off, then dredge in the flour mixture, pressing lightly so the coating sticks. Place coated pieces on a wire rack while you heat the oil.

Heat the oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float immediately without browning quickly.

Fry the calamari

Fry the coated calamari in small batches so the oil temperature stays close to 350°F. Cook rings and tentacles for about 1.5–2 minutes, until golden and crisp. Remove with a slotted spoon or spider and transfer to a paper-towel-lined tray or wire rack. Do not overcook — calamari becomes rubbery if cooked too long.

Season after frying

While still hot, sprinkle the fried calamari lightly with a pinch of salt and a little lemon juice to brighten the flavor. Keep warm in a low oven (about 200°F / 95°C) if frying multiple batches.

Cook the sausage

In a large skillet over medium heat, add the crumbled sausage (no additional fat initially if the sausage is fatty). Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. If the pan becomes very dry, add 1 teaspoon olive oil. Remove browned sausage with a slotted spoon and set aside, leaving a little fat in the pan for flavor.

Sauté peppers and onions

Add 1 tablespoon olive oil to the same skillet over medium-high heat. Add the sliced red and yellow bell peppers and sliced onion. Sauté until softened and slightly caramelized, about 6–8 minutes, stirring occasionally so they cook evenly.

Add garlic and seasonings

Stir in the minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper. Cook for 30–60 seconds until fragrant.

Combine with sausage

Return the cooked sausage to the skillet and toss with the peppers and onions for 1–2 minutes to let flavors meld. Stir in 2 tablespoons chopped fresh parsley and the tablespoon of lemon juice. Remove from heat and keep warm.

Assemble

Transfer the hot fried calamari to a large serving platter. Spoon the warm sausage and peppers over and around the calamari, distributing evenly so each serving has a bit of both.

Garnish

Sprinkle the entire dish with the grated Parmesan and the remaining 1 tablespoon chopped parsley. Serve immediately with lemon wedges on the side for squeezing.

Serving suggestion

Serve as an appetizer or main with crusty bread or a simple green salad. For a crispier presentation, serve calamari immediately after frying and add sausage and peppers warm rather than piping hot so the crispness remains.