Crispy Fried Calamari Recipe

Prep the squid

Rinse squid under cold water. Pat dry with paper towels. If not pre-cleaned, remove head, entrails, cartilage and skin; reserve tentacles if desired. Slice tubes crosswise into 1/2-inch rings. Place rings and tentacles in a bowl, squeeze juice from half the lemon over them, and sprinkle with 1 tsp kosher salt; toss and let sit 10 minutes, then pat very dry again with paper towels.

In a shallow bowl or rimmed plate combine all-purpose flour, cornstarch, breadcrumbs (if using), baking powder, smoked paprika, garlic powder, black pepper and cayenne. Whisk together and set aside.

In a separate shallow bowl, whisk the eggs, milk and 1/2 tsp salt until combined. Have a wire rack set over a sheet tray near your work area for drained fried calamari.

Working in batches (to avoid overcrowding), dredge a handful of dried squid rings/tentacles first in the flour mixture to coat lightly, then dip into the egg mixture, letting excess drip off, then return to the flour mixture for a final coating. Press gently so the flour adheres, then shake off excess and place on the rack. Repeat until all squid is coated.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat over medium-high to 350–360°F (175–182°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown within ~30–45 seconds.

Fry in small batches (about a handful at a time) so the oil temperature stays steady. Gently lower breaded squid into the oil using a spider/skimmer and fry 1.5–2 minutes, tossing once, until golden brown and crisp. Tentacles may cook a touch faster; remove when golden. Avoid overcooking — calamari becomes rubbery if fried too long.

Transfer fried calamari to the wire rack set over a sheet tray (not paper towels) so excess oil drains and the coating stays crisp. Lightly sprinkle with a pinch of salt immediately while still hot. Allow oil to return to 350–360°F before next batch.

When all batches are done, transfer calamari to a serving platter. Sprinkle with chopped parsley and squeeze the remaining lemon half over the top. Serve immediately with lemon wedges and marinara or aioli on the side for dipping.

Leftovers: store cooled calamari in an airtight container in the refrigerator up to 1 day. Re-crisp in a 400°F (200°C) oven on a wire rack for 6–8 minutes.