Calamari Fritti Recipe

Prepare

If whole squid arrives unslitted, separate the tubes from the tentacles. Rinse the tubes and tentacles under cold water. Pat thoroughly dry with paper towels. Slice the tubes into 1/2-inch thick rings. Trim tentacles to remove beaks if present and keep them intact. Transfer to a bowl and sprinkle 1 tsp salt and 1/2 tsp black pepper; toss to coat. Squeeze half a lemon over the calamari and toss; refrigerate while you prepare batter (up to 20 minutes).

Make Batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup semolina (or cornstarch), 1/2 tsp baking powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly combined.

If using the egg: in a small bowl lightly beat the egg and whisk it into the dry mix. Gradually add 1 cup ice-cold sparkling water, stirring briefly with a fork or whisk until just combined to form a slightly lumpy batter — do not overmix. The batter should be thin enough to coat but not drip off too slowly; adjust with a splash more cold water if too thick. Keep the batter chilled until ready to fry (set bowl in a larger bowl with ice if needed).

Optional alternate: For a drier, dredge-style coating, place the dry flour/semolina mix in a shallow bowl and coat calamari rings directly rather than using wet batter. This yields a different texture but is acceptable for Calamari Fritti.

Heat Oil

Pour 1.5 cups neutral oil into a heavy 10–12-inch skillet or a deep pot; you need enough oil to shallow-fry 1–2 layers of rings without crowding (about 1/2–1 inch deep). Heat over medium-high until the oil reaches 350–360°F (175–182°C). If you don’t have a thermometer, test by dropping a pinch of batter into the oil — it should sizzle and float to the surface, browning within 30–40 seconds.

Fry in Batches: Pat the calamari rings and tentacles dry again to minimize oil splatter. Working in small batches (about 6–8 rings per batch, depending on pan size), dredge each piece in the batter allowing excess to drip off, then gently lower into the hot oil. Do not overcrowd — overcrowding drops the oil temperature and makes the coating soggy.

Cook until golden and crisp, about 1.5–2 minutes per side for rings and about 2–2.5 minutes for tentacles. Flip if necessary with tongs or a spider. Remove with a slotted spoon or spider and transfer to a paper towel–lined baking sheet. Immediately season lightly with a pinch of salt while still hot.

Maintain Oil Temperature: Allow oil to return to 350–360°F between batches. If using a dredge (dry coating) method, fry the same way but the cook time is similar; watch closely to avoid overcooking.

Arrange the hot calamari on a platter. Sprinkle with chopped parsley and serve with lemon wedges and aioli or marinara on the side. Serve immediately so the fritti remain crisp. Recommended: offer extra lemon and a pinch of flaky sea salt at the table.