Floured Calamari Recipe

Clean and cut

If not already prepared, rinse calamari tubes and tentacles under cold water. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Trim any tough bits from tentacles.

Place the cut calamari in a bowl, season with 1 tsp salt and 1/2 tsp freshly ground black pepper, then pour 1/2 cup milk or buttermilk over them. Toss to coat and let rest 10–15 minutes. This tenderizes and helps the coating adhere.

In a shallow dish or bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 3/4 tsp salt, and 1/4 tsp black pepper until evenly combined.

Spread the flour mixture on a plate or keep it in the shallow dish for easy dredging. Have a clean tray or plate ready to hold coated calamari.

Pour about 2 cups of neutral oil into a deep, heavy skillet or Dutch oven (oil should be deep enough to submerge rings partially — about 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 pinch of flour: it should sizzle immediately and brown within 30–45 seconds.

While the oil heats, working in small batches (to avoid overcrowding), remove calamari from the milk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess flour and place coated rings on a tray.

Carefully add a single layer of coated calamari to the hot oil — do not overcrowd. Fry for 1 to 1 1/2 minutes until golden and crisp. Calamari cooks very quickly; overcooking makes it rubbery.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or to a paper-towel-lined plate to drain. Immediately season lightly with a pinch of salt if desired. Repeat with remaining calamari, bringing the oil back to temperature between batches.

Arrange the fried calamari on a serving platter. Squeeze fresh lemon over the calamari or serve lemon wedges on the side. Sprinkle with chopped fresh parsley if using.

Serve immediately while hot and crisp with optional dipping sauces (marinara, aioli, or tartar sauce).