Calamari Fritti Recipe
Breaded, fried calamari served with tartar sauce.
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Ingredients
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Calamari
Tartar Sauce
Method
Calamari
- 1
Prep squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim any excess cartilage. Drying thoroughly helps the coating adhere and reduces oil splatter.
- 2
Make batter
In a medium bowl whisk together all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder until evenly combined.
- 3
Wet mixture
In a separate bowl whisk the egg lightly, then add the cold club soda (or sparkling water) and stir briefly. The mixture should be slightly bubbly and chilled; this yields a light, crisp coating.
- 4
Breading options
Option A (light tempura-style): Dip each dry squid piece into the wet egg and soda mixture, letting excess drip off, then toss once briefly in the dry flour-cornstarch mix (do not overcoat). Option B (crispier breading): After wet dip, dredge squid in panko breadcrumbs to coat fully. Place coated pieces on a tray in a single layer while you heat the oil.
- 5
Heat oil
Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches (roughly 2–3 cups depending on your pot). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter—if it sizzles and browns in about 30–45 seconds, oil is ready.
- 6
Fry calamari
Working in small batches (do not overcrowd), carefully lower coated squid into the hot oil using a spider or slotted spoon. Fry for 1 to 1 1/2 minutes until golden and crisp. Use a skimmer to remove and transfer to a wire rack set over a baking sheet or to paper towels to drain. Lightly salt as soon as they come out of the oil. Repeat until all squid are fried.
- 7
Serve
Serve calamari immediately while hot and crisp with lemon wedges and the tartar sauce. If holding briefly, keep in a single layer on a low oven (200°F/95°C) to stay crisp for up to 15–20 minutes.
Tartar Sauce
- 8
Combine mayonnaise, chopped dill pickles, capers, parsley, lemon juice, Dijon mustard, and minced shallot or red onion in a small bowl.
- 9
Season with salt and black pepper, taste and adjust acidity or seasoning as needed. Chill for at least 15 minutes to let flavors meld. Stir again before serving alongside the calamari.