Calamars Frits Recipe
Crispy Squids with Paprika and Green Chilli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Breading & Seasoning
Wet Batter (optional crispier texture)
Sauce & Garnish
Frying
Method
Calamari
- 1
Prepare squid
If whole, rinse 1 lb calamari under cold water. Pat dry with paper towels. Separate tubes from tentacles; slice tubes into 1/2-inch rings. Trim and reserve tentacles. Sprinkle 1 tsp sea salt and 1/2 tsp freshly ground black pepper over the pieces and toss to distribute. Squeeze half the lemon over the calamari and set aside while you prepare breading (5–10 minutes).
Breading & Seasoning
- 2
Mix dry coating
In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbsp fine cornmeal (if using), 1 tsp smoked paprika, 1/2 tsp sweet paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, and 1/2 tsp baking powder. Make sure the mixture is evenly combined so spice pockets are avoided.
- 3
Coat calamari (two options)
Option A — Dry-fried (lighter): Dredge the lemon-seasoned calamari rings and tentacles in the dry coating, shaking off excess, and place on a tray. Option B — Light wet batter (crispier): Whisk 1 cold egg white with 1/2 cup cold sparkling water. Dip calamari briefly into batter, then transfer to the dry coating to combine wet and dry for an extra-crisp shell.
Frying
- 4
- 5
Fry calamari
Working in batches (do not overcrowd), gently lower coated calamari into hot oil using a slotted spoon or spider. Fry rings and tentacles 1.5–2 minutes, until golden brown and crisp. Remove with a slotted spoon to a wire rack or paper towels to drain. While hot, lightly season with a pinch of salt and a sprinkle of smoked paprika for extra flavor. Repeat with remaining calamari.
- 6
Rest
Let fried calamari rest 1–2 minutes so the coating sets and excess oil drains. Do not overcook; short fry keeps squid tender.
Sauce & Garnish
- 7
Make green chilli paprika mayo
In a small bowl combine 1/2 cup mayonnaise, 1 finely minced green chilli (remove seeds if you prefer milder heat), 1 tbsp lemon juice, 1/4 tsp smoked paprika, 1/2 tsp grated garlic, 1/4 tsp salt, and 2 tbsp chopped fresh parsley. Stir until smooth and taste-adjust with more lemon or salt if needed.
- 8
Serve
Transfer calamari to a serving platter, garnish with remaining chopped parsley and lemon wedges. Serve immediately with the green chilli paprika mayo on the side for dipping.
