Breaded Calamari Strips Recipe

prepare calamari

If using whole squid tubes, slice open and pat dry with paper towels. Slice into 1/2-inch wide strips (or use pre-sliced strips/rings). Place calamari in a bowl, toss with 1 tablespoon lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Let sit 5–10 minutes while you prepare the breading. Pat dry again briefly just before dredging to remove excess moisture.

set up dredging stations

Arrange three shallow bowls or pie plates: Bowl 1 — combine 3 tablespoons all-purpose flour with a pinch of salt; Bowl 2 — whisk 2 large eggs with 2 tablespoons milk (or water) until smooth; Bowl 3 — combine 1 cup panko breadcrumbs, 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3/4 teaspoon fine sea salt, and 1/2 teaspoon black pepper.

coat calamari

Working in batches (to avoid crowding), dredge each calamari strip first in the flour (shake off excess), then dip into the egg wash, letting excess drip back into the bowl, and finally press into the seasoned breadcrumb mixture until well coated. Place breaded pieces on a baking sheet or tray in a single layer while you finish the rest.

rest before frying

Let breaded calamari rest 5 minutes at room temperature; this helps the coating adhere and prevents it from falling off in the oil.

heat oil

Pour about 3 cups neutral oil into a deep, heavy skillet or Dutch oven to a depth of roughly 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within about 30–45 seconds.

fry calamari

Carefully add a single layer of breaded calamari strips to the hot oil without overcrowding (fry in batches). Fry for 1.5–2 minutes, turning if necessary, until golden brown and crisp. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a little coarse sea salt to taste. Repeat with remaining batches, letting the oil return to temperature between batches.

serve

When all batches are done, garnish with 2 tablespoons chopped fresh parsley (optional) and serve hot with lemon wedges. Offer the dipping sauce alongside.

Whisk together 1/2 cup mayonnaise, 1/2 teaspoon finely chopped garlic (or garlic paste), 1 tablespoon lemon juice, 1 teaspoon hot sauce, and 1/8 teaspoon salt until smooth. Chill briefly or serve immediately.