Calamari Fritti Recipe
Delicately fried to crisp perfection
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Calamari
Clean the calamari by removing the head, innards, and skin. Rinse under cold water and cut the body into rings, about 1/2 inch thick. Pat dry with paper towels.
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well until thoroughly combined.
- 3
Prepare the Buttermilk
In another bowl, pour the buttermilk. This will be used to dip the calamari before coating it with the flour mixture.
Cooking
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of the flour mixture into the oil; it should sizzle and rise to the surface.
- 5
Coat the Calamari
Dip each calamari ring into the buttermilk, allowing excess to drip off, then dredge it in the flour mixture until fully coated. Shake off any excess flour.
- 6
Serving
- 7
Garnish and Serve
Arrange the fried calamari on a serving platter. Garnish with lemon wedges and sprinkle with chopped parsley. Serve immediately with your choice of dipping sauce.
