Fried Calamari Recipe

Prepare calamari

If not already prepared, clean squid and cut tubes into 1/2-inch rings; reserve tentacles. Pat calamari completely dry with paper towels. Place in a bowl and season lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Zest the lemon and reserve zest for finishing, then cut lemon into wedges.

Make seasoned flour

In a shallow bowl or wide baking dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Mix until evenly combined.

Dredge calamari

Working in a single layer (do not overcrowd), add the dried, seasoned calamari pieces to the flour mixture and toss briefly to coat. Shake off excess flour—coating should adhere but not be clumpy. Transfer dredged pieces to a wire rack set over a sheet tray while you heat the oil. Reserve extra seasoned flour for any remaining pieces.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven, filling so there is at least 2–3 inches of oil but not more than half the pot. Attach a deep-fry or candy thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately without browning too fast.

Flash-fry calamari

Working in small batches (about 4–6 pieces per batch depending on pot size), carefully lower the dredged calamari into the hot oil using a spider or slotted spoon. Fry for about 60–90 seconds until golden and crisp — do not overcook or calamari will become rubbery. Maintain oil temperature close to 350°F by adjusting heat between batches.

Drain and season

Using a slotted spoon or spider, transfer fried calamari to a wire rack set over a sheet tray or to paper towels to drain briefly. Immediately sprinkle with 1/2 tsp finishing sea salt and the reserved lemon zest. Repeat frying with remaining calamari, keeping cooked pieces warm in a low oven (200°F / 95°C) if desired.

Finish and serve

Transfer calamari to a serving platter, sprinkle with chopped parsley and a little extra black pepper to taste. Serve hot with lemon wedges and the optional tartar-style lemon aioli on the side.

While oil heats or before frying, stir together 1/2 cup mayonnaise, 1 tsp minced garlic, 1 tbsp lemon juice, 1 tsp chopped capers, and 1/4 tsp black pepper until smooth. Taste and adjust lemon or capers as desired. Chill until ready to serve.