House-made Fried Calamari Recipe

Clean and dry

If not pre-cleaned, separate tentacles from bodies, remove quill and skin, then slice bodies into 1/2-inch rings. Rinse quickly under cold water and pat very dry with paper towels. Excess moisture prevents a crisp crust.

Place dried rings and tentacles in a bowl and refrigerate briefly while you prepare the batter and oil (chilling helps the calamari stay firm during frying).

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp fine salt, 1/2 tsp black pepper, 1/2 tsp sweet paprika, and 1/8 tsp cayenne (if using). Gradually whisk in 1/2 cup ice-cold club soda or beer until a smooth, slightly thick batter forms — it should coat but not be gummy. Keep the batter cold (set bowl over a larger bowl filled with ice if your kitchen is warm).

Dredge setup

Place the additional 1/2 cup flour in a shallow bowl or plate for dry dredging. Pat the calamari pieces one last time. Lightly toss the calamari in the dry flour to give them a thin dry coating; shake off excess. The dry flour helps the batter adhere.

Heat oil

Pour enough oil into a deep pot or heavy skillet to reach about 2 inches deep (approximately 1 liter depending on pan). Heat oil to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a pinch of batter: it should sizzle and float immediately without browning too fast.

Fry calamari

Working in small batches (do not overcrowd), dip the floured calamari pieces into the cold batter, let excess drip off, then carefully lower into the hot oil. Fry 1 to 1 1/2 minutes per batch, turning once, until golden and crisp. Tentacles may cook slightly faster. Overcooking will make calamari rubbery.

Drain and season

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with the 1/4 tsp coarse salt and the chopped parsley while still hot so the seasoning adheres.

Arrange the fried calamari on a warmed serving plate. Place the marinara sauce in a small bowl alongside and add lemon wedges. Serve immediately so the calamari stays crisp.

Suggested accompaniments: extra lemon for squeezing and additional marinara or aioli for dipping.