Traditional Calamari Recipe
Make Traditional 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
To Serve
Method
Prepare Calamari
Clean and cut
If not pre-cleaned, rinse squid under cold water. Remove head, innards, and quill from each tube. Peel off the purplish skin if desired. Separate tentacles from heads by cutting just below the eyes and discard the eyes and beak. Rinse tubes and tentacles, pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings.
Drying
Spread the rings and tentacles on a tray lined with paper towels and pat dry again. Excess moisture prevents proper crisping.
Breading and Batter
Dry mix
In a shallow bowl or wide plate, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/4 cup semolina (if using), 1 tsp kosher salt, 3/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Reserve.
Dust and coat
Lightly toss the dried calamari pieces in the 1/4 cup flour (reserved for dusting) to remove remaining surface moisture. Shake off excess. Working in batches to avoid crowding, first dredge calamari in the dry mix, then dip quickly into the egg wash, then return to the dry mix for a final coating, pressing gently so the flour mixture adheres. Place coated pieces on a rack or tray while you heat the oil.
Frying
Heat oil
Pour about 3–4 inches of vegetable oil into a heavy-bottomed pot or deep fryer (approximately 6 cups for a medium pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture; it should sizzle and brown in about 45–60 seconds.
Fry in batches
Carefully add a single layer of coated calamari to the hot oil — do not overcrowd. Fry rings and tentacles 1.5–2 minutes, until golden brown and crisp. Larger pieces may need up to 2.5 minutes. Use a slotted spoon or spider to remove pieces and let excess oil drip back into the pot.
Drain and season
Transfer fried calamari to a paper towel-lined tray or a wire rack set over a baking sheet to drain. Immediately sprinkle with a light pinch of kosher salt. Repeat with remaining calamari, allowing oil to return to temperature between batches (about 2–3 minutes).
Finish and Serve
Garnish
When all batches are done, transfer calamari to a serving platter. Sprinkle with chopped parsley and arrange lemon wedges around the plate.