Fried Calamari (10 Pieces) Recipe

Prepare Calamari

If using frozen, thaw fully, drain and pat calamari dry with paper towels. If tubes are large, slice into 1/2-inch rings. Keep tentacles whole or halved if large. Place calamari in a bowl and season with 1 tsp salt and 1 tsp black pepper; toss gently to coat. Squeeze the juice of half the lemon over calamari and briefly toss (about 1 minute). Let sit while you prepare the breading (5–10 minutes).

Dry Mix

In a shallow wide bowl or pie plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp dried oregano until evenly combined.

Wet Mix

In a separate bowl, beat 1 large egg lightly, then whisk in 3/4 cup cold sparkling water or club soda until mixture is smooth. Cold sparkling water keeps the batter light and crisp.

Dredge & Batter

Working in small batches (so oil temperature stays steady), dredge each calamari piece first in the dry mix, shaking off excess, then dip into the wet batter to coat, letting excess drip back into the bowl. For extra crunch, after battering press the piece into the breadcrumbs (if using) or return briefly to the dry mix for a thicker crust.

Heat Oil

Pour about 4 cups of vegetable or peanut oil into a heavy pot or deep fryer, leaving safe headspace. Heat oil to 350–360°F (175–182°C). If you don’t have a thermometer, test with a small piece of batter — it should sizzle immediately and brown in about 45–60 seconds.

Fry Calamari

Carefully lower battered calamari into the hot oil in a single layer, avoiding overcrowding. Fry 6–10 pieces (depending on size and pot) for 1.5–2 minutes until golden brown and crisp. Use a slotted spoon or spider to turn pieces if needed for even color. Remove to a wire rack or paper towel–lined tray to drain. Repeat with remaining calamari, letting oil return to temperature between batches.

Season Immediately

While still hot, sprinkle fried calamari lightly with 1/2 tsp coarse salt or sea salt and 2 tbsp chopped fresh parsley to finish.

Arrange the 10-piece fried calamari basket on a serving plate or small basket lined with paper. Garnish with the remaining lemon wedges. Serve immediately with marinara sauce or garlic aioli (about 1/2 cup total for dipping) on the side.