Calamari Fritti Recipe
Lightly Fried and Seasoned Calamari, Parmesan Cheese, Lemon, Citrus Sweet Chili
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Ingredients
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Calamari and Coating
Frying and Finishing
Method
Calamari and Coating
- 1
Prepare the squid
If not pre-cleaned, rinse 1 lb squid under cold water, remove head, quill, and innards; separate tentacles and bodies. Pat thoroughly dry with paper towels. Slice bodies into 1/2-inch rings; leave tentacles whole. Drying well is essential for a crisp crust.
- 2
Make the dredge
In a shallow bowl or rimmed plate whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 2 tbs semolina (if using), 1 tsp kosher salt, 1 tsp black pepper, 1 tsp sweet paprika, and 1/2 tsp garlic powder until evenly combined.
- 3
Prepare egg wash
In another shallow bowl beat 2 eggs with 1/2 cup milk or buttermilk until smooth. The egg wash will help the dry mix cling and give a delicate coating.
- 4
Coat the calamari
Working in batches to avoid crowding, dip a portion of the dried calamari first into the egg wash, letting excess drip off, then dredge in the flour-cornstarch mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack set over a baking sheet. Repeat until all calamari are coated.
Frying and Finishing
- 5
Heat the oil
Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer so oil depth is 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into oil; it should sizzle and float immediately.
- 6
Fry the calamari
Fry the calamari in small batches (about a handful) to keep oil temperature steady. Gently lower coated pieces into the oil and fry for 1.5–2 minutes, shaking the basket or stirring gently—just until the coating is golden and crisp. Avoid overfrying; calamari becomes rubbery if cooked too long. Remove with a slotted spoon or spider and drain on a wire rack or paper towel-lined tray.
- 7
Season while hot
Immediately after each batch comes out of the oil, sprinkle lightly with 1/2 tsp flaky finishing salt (divided across batches) and a pinch of freshly ground black pepper. This ensures the salt sticks to the hot crust.
- 8
Finish and plate
Transfer the hot fried calamari to a serving platter. Squeeze the juice of 1 lemon over the top, scatter 2 tbs chopped parsley and 1/2 cup grated Parmesan evenly over the calamari, and serve alongside 1/2 cup citrus sweet chili sauce and lemon wedges. Offer extra Parmesan and lemon on the side.
- 9
Serving suggestion
Serve immediately while hot and crisp. For a restaurant-style presentation, mound the calamari, garnish with a small drizzle of sweet chili sauce around the plate, and place lemon wedges on the side.