Calamars Frits Recipe

Prepare calamari

Pat the cleaned calamari rings very dry with paper towels. Place them in a bowl, season with 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Toss to combine and let rest 5–10 minutes while you prepare the coating. Drying and light acid helps flavor and reduces excess moisture for crisping.

Mix dry coating

In a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp sweet smoked paprika, 1/2 tsp hot smoked paprika (or cayenne), 1/2 tsp garlic powder, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Whisk thoroughly so spices are evenly distributed.

Coat calamari

Working in a single layer, toss the seasoned, patted-dry calamari rings in the flour mixture, pressing lightly so the coating adheres. Shake off excess. For an extra-crisp double coating (optional): after the first dredge, dip rings quickly into a bowl of cold water or beaten egg (about 1 egg lightly beaten if using), then dredge again in the dry mix and shake off excess.

Heat oil

Pour neutral oil into a deep-fryer or a heavy-bottomed pot to a depth of about 2–3 inches (roughly 1 cup depending on vessel). Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle immediately and float.

Fry calamari

Fry the coated calamari in small batches (do not overcrowd) for 1.5–2.5 minutes per batch until golden and crisp. Use a slotted spoon or spider to remove rings and let them drain on a wire rack set over a baking sheet or on paper towels. Maintain oil temperature between batches; allow oil to return to 350–360°F before adding the next batch.

Season immediately

While still hot, sprinkle the fried calamari lightly with the extra 1/2 tsp smoked paprika and an optional pinch of fine salt to taste. Toss gently to coat so the paprika adheres.

Add chiles and garnish

Toss the hot fried calamari with the thinly sliced 2 green chiles (adjust amount to desired heat) and 2 tbsp chopped fresh parsley if using. Arrange on a platter with lemon wedges for squeezing over.

Make sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1/2 tsp smoked paprika, 1 tsp finely chopped green chili (or 1 tsp hot sauce) and 1/4 tsp salt until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve bowl of sauce alongside the calamari for dipping.