Calamari Fritti Recipe

Clean and slice

Pat the squid dry with paper towels. If whole tubes are used, slice into 1/2-inch rings; keep tentacles whole. Excess moisture prevents crisping, so dry thoroughly.

Season the rings and tentacles lightly with 1 tsp salt and 1/2 tsp black pepper and set aside for 5 minutes while you prepare the coating. Squeeze half the lemon over the squid and reserve the other half for serving.

Make dry mix

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 1/4 cup semolina flour, 1/4 cup rice flour (if using), 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, and 1/4 tsp black pepper. Mix thoroughly so the leavening and starch are evenly distributed.

Prepare light batter (optional)

For a light, airy crust whisk 3 tablespoons cold sparkling water with 3 small ice cubes in a small metal bowl, then fold 2–3 tablespoons of the dry mix into that liquid just until a loose, slightly lumpy batter forms. Keep it very cold — place the bowl over an ice bath if needed. You can also skip the wet batter and simply dredge in the dry mix for a crisper, thinner crust. Both methods are described in subsequent steps.

Heat oil

Pour about 4 cups of neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry flour mix: it should sizzle and brown in about 30–45 seconds.

Dredge and batter

Working in small batches (do not overcrowd), dredge the dried, seasoned squid pieces in the dry flour mix, shaking off excess. For a slightly more substantial, puffier crust: after dredging, dip each piece lightly into the chilled sparkling-water batter, letting excess drip off, then return to the dry mix for a light final coating. Alternatively, for ultra-crisp calamari, simply dredge and fry without the wet batter.

Fry in batches

Carefully lower 6–8 rings and tentacles at a time into the hot oil. Fry until golden and crisp, 1.5–2.5 minutes depending on size. Turn if necessary. Overcooking makes squid rubbery; aim for short fry time at steady temperature.

Drain and season

Use a slotted spoon to transfer fried calamari to a wire rack set over a sheet pan or paper towels. Immediately sprinkle with a light pinch of salt. Let the oil return to temperature between batches (about 1–2 minutes) and repeat until all squid is fried.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Stir until smooth. Taste and adjust lemon or salt. Fold in 1 tablespoon chopped parsley if using. Chill for 10 minutes to let flavors meld.

Arrange the hot calamari on a serving platter. Garnish with chopped parsley and serve with lemon wedges and the aioli on the side. Recommend serving immediately while still hot and crisp.

Leftover tip: keep fried calamari in a single layer on a rack and reheat in a 400°F (200°C) oven for 4–6 minutes to crisp again. Avoid microwaving.