Fried Calamari Recipe

Prepare calamari

If using whole tubes, rinse and pat dry. Slice tubes crosswise into 1/2-inch rings; include cleaned tentacles if present. Pat all pieces thoroughly dry with paper towels (dry seafood fries crispier).

Make dredge and egg wash

In a shallow bowl or rimmed plate, whisk together eggs and milk (or buttermilk) until smooth. In a separate wide bowl, combine flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, and paprika; mix well.

Coat calamari

Working in batches of 6–8 rings to avoid crowding, toss calamari pieces in the egg wash to moisten, letting excess drip off, then dredge thoroughly in the flour mixture and shake off any excess. Place coated pieces on a wire rack set over a sheet pan while you heat the oil.

Heat oil

Add 3–4 cups of oil to a deep skillet or heavy-bottomed pot (enough for a 1 1/2–2 inch deep oil bath). Heat over medium-high until oil reaches 360°F (182°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within ~30 seconds.

Fry calamari

Fry coated calamari in small batches so oil temperature recovers quickly. Gently add a batch, spread pieces so they don't touch, and fry for 1.5–2 minutes until golden and crisp. Do not overcook — calamari becomes rubbery if cooked too long. Use a slotted spoon or spider to remove and transfer to a wire rack or paper towel-lined sheet. Lightly salt immediately (about 1/8 tsp per batch) while still hot.

Finish and keep warm

If frying multiple batches, keep finished calamari on a wire rack in a single layer in a warm (200°F / 95°C) oven while remaining batches fry so they stay crisp.

Garnish

Sprinkle chopped parsley over the fried calamari and serve with lemon wedges alongside the cocktail sauce.

While the oil heats, whisk together mayonnaise, ketchup, prepared horseradish, lemon juice, hot sauce (if using), Worcestershire sauce, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning — more horseradish for heat, more lemon for brightness. Chill until ready to serve.