Fried Calamari Recipe
Make Fried Calamari Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari
Breading
For Frying
Sauces & Garnish
Method
Calamari
- 1
Clean and cut
Rinse the squid under cold water. Pat dry thoroughly with paper towels. Separate tubes from tentacles. Slice tubes into 1/2-inch wide rings. Trim tentacles and leave whole if small or halve if large.
- 2
Soak
Place the cut squid in a bowl, add the milk, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat and let rest in the refrigerator for 20–30 minutes. This mellows flavor and tenderizes the squid.
Breading
- 3
Mix dry dredge
In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornmeal (or semolina), garlic powder, paprika, cayenne, 3/4 tsp kosher salt, and 1/2 tsp ground black pepper until evenly combined.
- 4
Dredge calamari
Remove squid from the milk, shaking off excess (do not rinse). Working in batches to avoid crowding, toss the squid pieces in the flour mixture until well coated. Press lightly so the coating adheres, then transfer to a wire rack or tray while you heat the oil.
For Frying
- 5
Heat oil
Pour 3–4 cups of oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of dry flour into the oil — it should sizzle and float immediately.
- 6
Fry in batches
Carefully add a single layer of breaded calamari to the hot oil (do not overcrowd). Fry for about 1.5–2 minutes, flipping once if needed, until the coating is golden brown and crisp. Smaller pieces will cook faster. Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or onto paper towels to drain. Immediately sprinkle with a light pinch of salt while still hot. Repeat with remaining calamari, bringing the oil back to temperature between batches.
- 7
Sauces & Garnish
- 8
Quick garlic aioli
In a small bowl, combine 1/2 cup mayonnaise with 1 tsp minced garlic and 1/2 tablespoon chopped parsley. Season to taste with salt and a squeeze of lemon (about 1/2 tsp lemon juice). Whisk until smooth. Chill briefly if desired.
- 9
Final plating
Serve the fried calamari with lemon wedges and the garlic aioli on the side. Offer extra paprika or chili flakes if guests want more heat.