Fried Calamari Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Drying well helps the coating adhere and prevents oil splatter.

Make dry dredge

In a shallow bowl or plate combine the all-purpose flour, cornmeal (if using), kosher salt, black pepper, paprika, and garlic powder. Whisk together so the seasonings are evenly distributed.

Make wet dredge

In a separate shallow bowl whisk together the eggs and whole milk until smooth. Add a squeeze of half the lemon (about 1/2 lemon) to the egg mixture for brightness.

Heat oil

Pour the neutral oil into a heavy-bottomed pot or deep skillet so it's about 2 inches deep (roughly 3 cups for a medium pot). Heat over medium-high until it reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and brown within about 30–45 seconds.

Dredge calamari

Working in batches to avoid crowding, first dip several pieces of calamari into the egg-milk mixture, allowing excess to drip off, then transfer to the seasoned flour mixture and toss to coat thoroughly. Shake off excess flour and place on a wire rack or tray. Repeat until all calamari are coated.

Fry in batches

When oil is at 350°F, carefully lower a single layer of coated calamari into the hot oil using a slotted spoon or spider. Fry for 1.5–2 minutes, turning once if necessary, until golden brown and crisp. Do not overcook — calamari becomes rubbery if fried too long. Fry remaining batches, keeping cooked rings on a wire rack set over a baking sheet in a warm oven (200°F / 95°C) to stay crisp.

Drain and season

Once fried, transfer calamari to the wire rack or paper towels briefly to drain any excess oil. Immediately sprinkle with sea salt and the chopped parsley while still hot so the seasoning adheres. Squeeze the remaining lemon half over the calamari just before serving.

For the dipping sauce whisk together the mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Taste and adjust seasoning or lemon to preference. Chill until ready to serve.