Fried Calamari Recipe

Clean and slice

If squid is not pre-cleaned, remove head, entrails, quill, and skin. Rinse tubes and tentacles under cold water. Pat completely dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole. Drying thoroughly is essential to prevent oil splatter and to help the breading adhere.

Season the cleaned, dried rings and tentacles with 1 tsp salt and 1 tsp freshly ground black pepper. Let sit 5–10 minutes while you prepare breading and heat oil.

Make dry mix

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

Optional wet dip

In a separate small bowl, beat 1 large egg with 1/4 cup milk or water. This creates a light wash that helps the dry mix cling and produces a slightly thicker crust. Use the wet dip for half the calamari if you want mixed textures.

Set up a dredging station: one tray with the seasoned calamari, one bowl with the egg wash (optional), and one tray with the dry flour mixture.

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches headspace. Heat 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 flour into the oil — it should sizzle and rise steadily but not brown immediately.

Dredge calamari

Working in small batches (do not overcrowd), lightly toss a portion of calamari in the dry flour mixture, shaking off excess. For a thicker crust, dip first in the egg wash, then coat in the dry mix. Ensure pieces are evenly coated but not clumped together.

Fry

Gently lower a single layer of coated calamari into the hot oil. Fry 1 to 1 1/2 minutes, turning once if needed, until just golden and crisp. Rings and tentacles cook quickly — avoid overcooking to prevent rubbery texture.

Use a slotted spoon or spider to transfer cooked calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately season with a light sprinkle of salt to taste.

Repeat with remaining calamari in batches, letting oil return to 350°F between batches. Total frying time per batch remains about 1–1 1/2 minutes.

Arrange fried calamari on a platter. Garnish with 2 tbsp chopped fresh parsley and serve immediately with lemon wedges and marinara sauce or aioli for dipping.

If you prepared mixed textures (some with egg wash and some without), indicate to diners which is which for preference.