Calamari Fritti Recipe

Prep the squid

If whole squid are not pre-cleaned, remove heads, innards and quill; remove skin if desired. Rinse tubes and tentacles under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Trim tentacles if large and leave whole or cut in half.

Dry thoroughly

Place the sliced rings and tentacles on a tray lined with paper towels and pat again until as dry as possible. Excess surface moisture prevents a crisp crust.

Make dredge and egg wash

In a large shallow bowl, whisk together the all-purpose flour, semolina, cornmeal (if using), 1 teaspoon of the salt, black pepper, garlic powder and oregano. In a separate bowl, beat the eggs with the milk until smooth.

Heat the oil

Pour vegetable oil into a deep, heavy pot or deep fryer so there is about 2 to 3 inches of oil (roughly 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately.

Dredge and batter

Working in batches of about 1/4 lb of squid (do not overcrowd), toss the dried rings and tentacles first in the flour mixture to coat lightly, then dip into the egg wash, allowing excess to drip off, and finally return to the flour mixture for a second, slightly thicker coating. Shake off excess flour. For an ultra-light crust you may skip the second flour step and use only a single dredge.

Fry until crisp

Gently lower a single layer of coated squid into the hot oil using a slotted spoon or spider. Fry for 1.5–2 minutes, turning if necessary, until golden and crisp. Do not fry longer — overcooking makes squid rubbery. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on several layers of paper towels.

Season and keep warm

Immediately sprinkle the fried calamari with the remaining 1/2 teaspoon salt while still hot. If frying multiple batches, keep cooked calamari warm in a single layer on a 200°F (95°C) oven set on the rack (not touching) while you finish frying the rest.

Serve

Serve calamari hot with lemon wedges and the Lemon-Garlic Aioli (if using). Calamari is best eaten immediately to retain crispness.

In a small bowl, combine mayonnaise, grated garlic, lemon juice and lemon zest. Whisk in olive oil until smooth. Season with salt and pepper to taste. Chill for 10–15 minutes to allow flavors to meld. Serve alongside hot calamari.