Calamari Fritti Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles thoroughly dry with paper towels. Slice the tubes into 1/2-inch rings. Drying is essential to get a crisp crust.

Make dredge

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, semolina (if using), 1 tsp salt, 1/2 tsp black pepper, and paprika until evenly combined.

Egg wash

In another bowl, beat the eggs with the milk (or cold water) until smooth.

Heat oil

Pour the frying oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2-3 inches (enough for shallow deep-frying). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mixture — it should sizzle and brown in about 30–40 seconds.

Coat calamari

Working in small batches (to avoid crowding and lowering oil temperature), toss the calamari rings and tentacles first in the egg wash to coat, then transfer to the flour mixture and press gently so the flour adheres. Shake off excess.

Fry

Carefully lower a small batch of coated calamari into the hot oil. Fry 1 to 1 1/2 minutes, turning if needed, until golden and crisp. Do not overcook — squid cooks very quickly. Use a slotted spoon or spider to remove the calamari and drain on a wire rack set over a sheet pan or on paper towels. Immediately season lightly with the remaining 1/2 tsp salt while still hot.

Keep warm and repeat

If making multiple batches, keep cooked calamari warm in a single layer in a low oven (200°F / 95°C) while you fry the rest.

Finish

Serve calamari hot with lemon wedges to squeeze over just before eating.

Combine the mixed salad greens, halved cherry tomatoes, and thinly sliced red onion in a large bowl.

In a small bowl whisk the olive oil, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle over the salad and toss gently to coat. Taste and adjust seasoning if necessary. Serve alongside the calamari.

In a small bowl, combine the mayonnaise, grated garlic, lemon juice, olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth.

Taste and adjust: add more lemon for brightness, more garlic for bite, or a pinch of salt as needed. Stir in the chopped parsley if using. Chill briefly if time allows so flavors meld. Serve chilled or at room temperature with the calamari.