Fried Calamari Recipe

If using whole frozen calamari, thaw completely in the refrigerator overnight. Pat calamari tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings. Keep tentacles whole or halved if large.

Place rings and tentacles in a bowl. Sprinkle with 1 tsp sea salt and 1 tsp black pepper, toss to combine. Squeeze half of the lemon over calamari and toss. Let sit 10 minutes while preparing breading.

Dry mix

In a shallow wide bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp paprika, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Wet mix

In a separate shallow bowl, beat 2 large eggs with 1/2 cup whole milk and 1 tsp hot sauce (if using). Whisk until smooth.

Set up a dredging station: calamari bowl, wet bowl, dry bowl, and a clean plate for finished dredged pieces.

Working in small batches to avoid soggy pieces, transfer a portion of calamari (about 6–8 rings/tentacles) to the wet mix and toss to coat thoroughly, then transfer to the dry mix and press lightly so the flour mixture adheres evenly. Shake off excess and place coated calamari on the clean plate in a single layer. Repeat until all calamari is coated.

For extra-crispy calamari, let the coated pieces rest on a rack for 10 minutes so the coating sets.

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2 inches (roughly 48 tsp / ~240 ml). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily and turn golden within 30 seconds.

Fry the calamari in batches (do not overcrowd) for 60–90 seconds per batch, turning once; cook until coating is golden brown and crisp. Tentacles may take slightly longer (about 90 seconds).

Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined tray to drain. Immediately sprinkle with a pinch of sea salt while still hot.

Transfer drained calamari to a serving platter. Sprinkle with 2 tbsp chopped fresh parsley and squeeze the remaining lemon half over the top. Serve hot with lemon wedges and marinara or aioli on the side.

Leftovers: store cooled calamari in an airtight container in the refrigerator for up to 24 hours. Re-crisp in a 400°F (205°C) oven for 6–8 minutes on a wire rack.