Making crispy fried calamari at home has become a weekend ritual I genuinely look forward to. There’s something satisfying about the perfect blend of spice and crunch, especially when garnished with fresh parsley and a squeeze of zesty lemon.

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Dishes that bring the ocean to the dining table are among my favorites to create, and my Fried Calamari Recipe is one of them. I believe using fresh squid and coating it in a crispy, delicious mix of flour, cornstarch, and cayenne pepper ensures a wonderful, golden finish.

Served with lemon wedges and a garnish of parsley, this dish is not only delightful, but also a protein-rich, low-carb treat.

Fried Calamari Recipe Ingredients

Ingredients photo for Fried Calamari Recipe

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  • Fresh Squid: Lean protein source, low in fat and rich in omega-3s.
  • All-Purpose Flour: Carbohydrate-rich, adds crispiness to the coating.
  • Cornstarch: Creates light, crunchy texture; gluten-free option.
  • Salt: Enhances flavor; use in moderation for health.
  • Cayenne Pepper: Adds heat and depth; contains antioxidants.
  • Buttermilk: Tenderizes squid, subtly tangy, calcium-rich.
  • Vegetable Oil: For frying; choose high smoke point oils.

Fried Calamari Recipe Ingredient Quantities

  • 1 pound fresh squid (cleaned and cut into rings)

  • 1 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon cayenne pepper

  • 1 cup buttermilk

  • Vegetable oil (for frying)

  • Lemon wedges (for serving)

  • Parsley (finely chopped, for garnish)

How to Make this Fried Calamari Recipe

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1. The cleaned squid should be rinsed under cold water and patted thoroughly dry with paper towels. They should then be cut into rings that are 1/2 inch thick.

2. A bowl should be taken to mix together the flour, cornstarch, salt, black pepper, and cayenne pepper. Everything should be mixed well so that the seasonings are evenly spread about the mixture.

3. Empty the buttermilk into a different bowl.

4. Soak the squid rings in the buttermilk, letting any extra buttermilk run off.

5. Coat the squid in the flour mixture, making sure each ring is fully covered. Remove any excess flour.

6. Heat a sufficient amount of vegetable oil in a deep frying pan or pot to a temperature of 350°F (175°C) to cover the squid. Adequate oil in the pot is crucial to ensure the squid are sufficiently submerged during frying, allowing for even cooking and a crispy exterior.

7. Add the coated squid rings to the hot oil, taking care to fry them in batches so they don’t crowd together.

8. Fry the squid for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the squid from the oil.

9. Put the fried calamari on a plate lined with paper towels to remove any excess oil.

10. Serve at once with wedges of lemon and a scattering of chopped parsley for a just-right garnish.

Fried Calamari Recipe Equipment Needed

1. Knife
2. Cutting board
3. Paper towels
4. Mixing bowl (2)
5. Measuring cups
6. Measuring spoons
7. Deep frying pan or pot
8. Slotted spoon
9. Plate
10. Tongs

FAQ

  • Q: Can I use frozen squid instead of fresh squid?Yes, you can use frozen squid. Just make sure it is completely thawed and well-drained before you use it.

  • Q: How can I make sure the calamari is crispy?A: Make sure the oil is at the right temperature (about 350°F or 175°C) before you start frying. And don’t try to cook too much at once. This keeps the temperature where it needs to be and ensures the calamari turns out crispy.

  • Q: Can I substitute buttermilk with something else?If you lack buttermilk, you can make a substitute by combining 1 cup of milk and 1 tablespoon of lemon juice or vinegar.

  • Q: How long should I fry the calamari?A: For 2-3 minutes, fry the calamari until they’re golden brown. If you leave them in too long, they’ll become tough.

  • Q: What oil is best for frying calamari?A: Opt for a neutral oil that has a high smoke point, like vegetable or canola oil.

  • Q: How should I serve fried calamari?A: Offer it with lemon wedges and adorn it with very finely minced parsley. You can likewise enhance it with a dipping sauce, such as aioli or marinara.

  • Q: Can I prepare the calamari in advance?Squid and the breading mixture can be prepared ahead of time. However, for the crispiness of the calamari, it is best to fry it just before serving.

Fried Calamari Recipe Substitutions and Variations

Substitutes for Squid: Use baby octopus or shrimp for a different seafood flavor.
All-purpose flour: For a gluten-free option, use rice flour; for added crispiness, use semolina flour.
Buttermilk: Substitute with 1 cup milk combined with 1 tablespoon of lemon juice or vinegar, or use yogurt that has been thinned with water.
You have the option to use either canola oil or peanut oil when frying.
Cayenne pepper: Change it to smoked paprika for a milder smoky flavor.

Pro Tips

1. Dry the Squid Thoroughly: After rinsing the squid, ensure they are thoroughly dried with paper towels. Excess moisture can cause oil splatter and prevent the coating from sticking properly.

2. Double Dip for Extra Crunch: For an extra crispy calamari, consider dipping the squid rings back into the buttermilk and flour mixture for a second coating before frying. This can enhance the texture.

3. Temperature Control: Use a kitchen thermometer to maintain the oil temperature consistently at 350°F (175°C). If the oil is too hot, the calamari may burn; too cool, and they can become greasy.

4. Avoid Overcrowding: Fry the squid rings in batches to prevent lowering the oil temperature and to ensure even cooking. Overcrowding the pan will result in less crispy calamari.

5. Season Immediately: Once the calamari is out of the oil and still hot, sprinkle a little extra salt or your favorite seasoning over it to enhance the flavor. This allows the seasoning to adhere better.

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Fried Calamari Recipe

My favorite Fried Calamari Recipe

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Equipment Needed:

1. Knife
2. Cutting board
3. Paper towels
4. Mixing bowl (2)
5. Measuring cups
6. Measuring spoons
7. Deep frying pan or pot
8. Slotted spoon
9. Plate
10. Tongs

Ingredients:

  • 1 pound fresh squid (cleaned and cut into rings)

  • 1 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon cayenne pepper

  • 1 cup buttermilk

  • Vegetable oil (for frying)

  • Lemon wedges (for serving)

  • Parsley (finely chopped, for garnish)

Instructions:

1. The cleaned squid should be rinsed under cold water and patted thoroughly dry with paper towels. They should then be cut into rings that are 1/2 inch thick.

2. A bowl should be taken to mix together the flour, cornstarch, salt, black pepper, and cayenne pepper. Everything should be mixed well so that the seasonings are evenly spread about the mixture.

3. Empty the buttermilk into a different bowl.

4. Soak the squid rings in the buttermilk, letting any extra buttermilk run off.

5. Coat the squid in the flour mixture, making sure each ring is fully covered. Remove any excess flour.

6. Heat a sufficient amount of vegetable oil in a deep frying pan or pot to a temperature of 350°F (175°C) to cover the squid. Adequate oil in the pot is crucial to ensure the squid are sufficiently submerged during frying, allowing for even cooking and a crispy exterior.

7. Add the coated squid rings to the hot oil, taking care to fry them in batches so they don’t crowd together.

8. Fry the squid for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the squid from the oil.

9. Put the fried calamari on a plate lined with paper towels to remove any excess oil.

10. Serve at once with wedges of lemon and a scattering of chopped parsley for a just-right garnish.