Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Breading / Coating
Wet batter (light, optional)
Frying
Finish & garnish
Method
Calamari prep
- 1
Clean and slice
If not already cleaned, remove head, quill, and innards from the calamari tubes. Remove skin and separate tentacles. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Drying thoroughly helps achieve a crisp fry.
- 2
Season the prepared calamari lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Set aside while you prepare the coatings (about 5–10 minutes).
Breading / batter
- 3
Dry mix
In a wide shallow bowl or sheet pan, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1/4 tsp baking powder, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne. The cornstarch and cornmeal help with crispness.
- 4
Wet batter (optional light batter)
In a separate bowl, beat 1 large egg with 1/2 cup very cold sparkling water. If you prefer a drier, ultra-crisp coating, skip the wet batter and dredge the calamari directly in the dry mix. The light batter will give a slightly puffed, crisper finish but is optional.
- 5
Set two racks or trays lined with paper towels near the stove for draining fried calamari.
Frying
- 6
Heat oil
Pour about 2 cups neutral oil into a heavy-bottomed skillet or a medium pot (oil depth ~1 to 1.5 inches). Heat over medium-high until the oil reaches 350–360°F (175–182°C). If you don't have a thermometer, test with a small pinch of the dry mix — it should sizzle immediately and brown in about 30–45 seconds.
- 7
Coat calamari
Working in small batches to avoid crowding, either: A) For the dry method: dredge rings and tentacles in the dry mix, shake off excess, then fry. B) For the light batter: dip pieces into the wet batter briefly, let excess drip off, then transfer to the dry mix for a light additional dusting before frying. Ensure pieces are evenly coated but not clumped together.
- 8
Fry
Carefully lower 6–8 pieces (or a single even layer) into the hot oil. Fry for 1.5–2 minutes, turning once, until golden and just crisp. Avoid overcooking — calamari becomes rubbery if fried too long. Remove with a slotted spoon or spider and transfer to the prepared rack or paper towels to drain. Repeat with remaining calamari, keeping cooked pieces warm in a low oven (200°F / 95°C) if desired.
Finish & serve
- 9
While still hot, sprinkle the fried calamari with 1/2 tsp flaky sea salt and 2 tbsp finely chopped fresh parsley. Serve immediately with lemon wedges. Optional: offer aioli or marinara on the side.
