Fried Calamari Recipe

If whole, slice calamari tubes into 1/2-inch rings. Pat tubes and tentacles very dry with paper towels. Season lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Squeeze juice of half the lemon over the calamari and let sit while you prepare the coating (5–10 minutes).

Make the dry mix

In a shallow bowl or wide mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp sweet paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne until evenly combined.

Add liquid

Slowly pour 1/2 cup cold club soda into the dry mix, whisking briefly until a slightly lumpy, light batter forms. Batter should coat but not be runny — adjust with a tablespoon more club soda or a pinch more flour if needed. Keep the batter cold; set the bowl in a larger bowl with ice if warm kitchen.

Combine 1/2 cup additional flour, 1/4 cup cornmeal, 1/2 tsp salt and 1/4 tsp pepper in a shallow plate or bowl. This dry dredge will help remove excess moisture and give an extra crunchy crust when fried.

Working in small batches, toss a portion of the calamari rings/tentacles in the dredge to coat lightly, shaking off any excess. Then dip each piece into the batter, allowing excess to drip back into the bowl. For a thicker crust, you can dip again in the dredge after battering.

In a large, heavy-bottomed skillet or Dutch oven, pour 4 cups neutral oil and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float immediately without browning too fast.

Fry calamari in small batches (about 4–6 rings/tentacles at a time depending on pan size) for 1.5–2 minutes, turning if necessary, until golden brown and crisp. Do not overcrowd the pan; overcrowding lowers oil temperature and yields soggy results.

Using a slotted spoon or spider, transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven on the rack while you finish remaining batches.

When all batches are done, arrange calamari on a platter. Sprinkle with chopped parsley if using and serve with lemon wedges and marinara or aioli on the side. Recommend squeezing additional lemon over just before eating for brightest flavor.