Fried Calamari Recipe

Clean and slice

If not already prepared, rinse the calamari under cold water and pat dry thoroughly with paper towels. Trim the tentacles from the tubes (remove beak if present). Slice the tubes into 1/2-inch wide rings. Leave tentacles whole or halve larger clusters.

Place the sliced calamari in a bowl and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to coat evenly. Let sit 5–10 minutes to let seasoning penetrate while you prepare the coating.

Dry mix

In a shallow bowl or baking dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne until evenly combined.

Optional light batter

If you prefer a light battered calamari (crispy outside with a thin crust), combine 1/2 cup very cold club soda with one lightly beaten egg white in a small bowl. Stir briefly — the mixture should be slightly bubbly. If you prefer a dry-dredge only (very crisp, more crumbly), skip this step and proceed to dredging directly in the dry mix.

Pour about 6 cups neutral oil into a heavy-bottomed pot or Dutch oven to reach a depth of about 2–3 inches. Attach a thermometer and heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix into the oil — it should sizzle and rise immediately without browning too fast.

Coating method - dry-dredge

For dry-dredged calamari: Working in small batches (about 6–8 rings/tentacle portions), toss the seasoned calamari in the dry flour mixture until pieces are evenly coated. Shake off excess flour. Gently lower into the hot oil and fry, stirring gently, until golden and crisp, about 1 to 1 1/2 minutes. Avoid overcrowding the pot to maintain oil temperature.

Coating method - battered

For battered calamari: Dip small batches of calamari into the cold club soda-egg white batter to coat, allowing excess to drip off, then transfer to the hot oil. Fry until golden, about 1 1/2 to 2 minutes per batch. Batter will puff slightly and become crisp.

Use a slotted spoon or spider to remove the calamari to a wire rack set over a baking sheet or paper towels. Do not stack while hot to preserve crispness. Immediately sprinkle with a small pinch of salt if desired.

Let the fried calamari rest 1–2 minutes to drain and finish cooking. Transfer to a serving platter, garnish with 2 tablespoons chopped fresh parsley and serve with lemon wedges and about 1/2 cup marinara or aioli for dipping.

Recommended: Serve hot and consume within 10–15 minutes for best texture. If making ahead, keep in a single layer on a low oven (200°F / 95°C) for up to 20 minutes to hold warmth and crispness.