Fried Calamari Recipe

Prepare and slice

Pat the cleaned squid dry with paper towels. Slice the tubes into 1/2-inch rings; keep tentacles whole or halved if very large. Dry again thoroughly—moisture will cause oil spatter and reduce crispness.

Place the sliced calamari in a bowl, sprinkle with 1 tsp salt and 1/2 tsp black pepper, squeeze half the lemon over it, toss, and let rest in the refrigerator for 10–15 minutes while you prepare the coating. This seasons the squid and helps draw out excess moisture.

In a wide, shallow bowl or rimmed baking sheet combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1/2 tsp salt, 1/4 tsp ground white or black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Whisk to evenly distribute seasonings.

Place 1/4 cup additional flour in a separate shallow dish for a first light dusting. In another bowl beat 2 eggs with 1/2 cup whole milk until smooth to create the egg wash.

Line a tray with a wire rack set over a baking sheet for drained fried calamari. Heat 3 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 40–60 seconds; oil should shimmer but not smoke.

Working in small batches (6–8 rings/tentacles per batch to avoid overcrowding), lightly toss the squid in the 1/4 cup flour to dust. Shake off excess flour, then dip into the egg-milk wash, let excess drip off, and finally dredge through the seasoned flour-cornmeal mixture, pressing gently so the coating adheres. Shake off excess coating.

Carefully lower coated pieces into the hot oil with a spider or slotted spoon. Fry until golden and crisp, about 1.5–2 minutes per batch. Turn as needed so pieces brown evenly. Do not overcook—calamari cooks quickly and will become rubbery if left too long.

Remove fried calamari with a slotted spoon and transfer to the wire rack to drain. Immediately sprinkle lightly with a pinch of salt while still hot. Continue with remaining squid, allowing the oil to return to temperature between batches.

If preparing many batches, keep finished calamari loosely tented in a warm oven at 200°F (95°C) for up to 10–15 minutes to maintain warmth and crispness, but serve as promptly as possible for best texture.

While frying (or beforehand), make the garlic-lemon aioli: in a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tbsp lemon juice, and 1 tsp hot sauce if using. Stir until smooth and taste; adjust salt or lemon to preference.

Transfer fried calamari to a serving platter, sprinkle chopped parsley over the top, and serve immediately with lemon wedges and the aioli on the side for dipping.