Fried Calamari Recipe

Clean and slice

If not already prepared, rinse squid tubes and tentacles well. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Drying the squid well is critical to get a crisp coating.

Season the squid lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside while you prepare the coating and oil.

Mix dry coating

In a large bowl or shallow pan, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 1/2 cup fine dry breadcrumbs or semolina (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne (optional). Ensure the mixture is homogeneous.

Prepare wet station

In a separate medium bowl, beat 2 large eggs briefly, then stir in 1 cup cold club soda (or sparkling water) until combined. The mixture should be slightly frothy; the carbonation helps create a light crust.

Set up a dredge line: one tray with the wet mixture, one tray with the dry mixture, and a clean tray or wire rack to rest the coated rings before frying. Keep everything near the stove.

Heat oil

Pour about 1.5 cups neutral oil into a heavy-bottomed pot or Dutch oven (enough for 1–2 inches depth). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour in: it should sizzle immediately and rise to the surface.

Coat calamari

Working in small batches (to avoid crowding), dip a handful of seasoned squid rings and tentacles into the wet mixture, letting excess drip briefly, then transfer to the dry mixture and toss to coat evenly. Press lightly so the coating adheres. Shake off excess dry flour.

Fry until golden

Carefully lower a single layer of coated calamari into the hot oil using a slotted spoon or spider. Fry for 1 to 1.5 minutes, turning if needed, until the exterior is golden and crisp. Avoid overcooking — calamari cooks very quickly and becomes tough if left too long. Remove with a slotted spoon and transfer to a paper towel–lined tray or wire rack.

Repeat with remaining calamari in 1–2 more batches. Maintain oil temperature between 325–350°F (160–175°C); if oil cools too much the coating will absorb oil and become soggy.

While still hot, season the fried calamari with a light pinch of salt. Transfer to a serving platter, sprinkle with chopped fresh parsley if using, and serve immediately with lemon wedges to squeeze over the squid.

Prepare dipping sauce (optional)

Whisk together 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp minced garlic, 1/2 tsp sriracha (optional), 1/4 tsp salt, and a pinch of black pepper in a small bowl. Adjust seasoning to taste and serve alongside the calamari.