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Few appetizers are as iconic and beloved as fried calamari. Those golden, crispy rings with tender squid inside are a favorite on restaurant menus around the world. But did you know that you can achieve that same restaurant-quality taste and texture right in your own kitchen? This fried calamari recipe is surprisingly simple, with easy-to-find ingredients and quick cooking time, making it perfect for entertaining guests, preparing a family dinner, or simply treating yourself to a seafood favorite.
In this guide, I’ll walk you through everything you need to know—from choosing the freshest squid to achieving a crispy, golden coating. I’ll also share pro tips, variations, serving suggestions, and answer common questions to ensure your fried calamari turns out perfect every time.
Why You’ll Love This Fried Calamari Recipe
There’s a reason why fried calamari is such a crowd-pleaser. Here are just a few reasons why you’ll love making this dish at home:
- Restaurant-quality at home: You can achieve that crispy texture and flavorful coating without needing special equipment.
- Quick and easy: Ready in under 30 minutes from start to finish.
- Versatile appetizer: Perfect for dinner parties, game nights, or seafood-themed meals.
- Pairs with many sauces: Serve it with marinara, aioli, or even a spicy dipping sauce.
- Customizable: Add spices, herbs, or even swap the flour blend for your favorite coating.
Ingredients
Here’s what you’ll need to make this delicious fried calamari recipe:
- 1 lb (450g) cleaned squid, cut into 1/2-inch rings
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional, for extra crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color and flavor)
- Vegetable oil for frying (about 2–3 cups)
- Lemon wedges, for serving
- Marinara sauce, for dipping
Choosing the Best Squid
Freshness is key when it comes to squid. If you can, buy whole squid from a reputable fishmonger and clean it yourself, or ask them to clean it for you. Otherwise, frozen squid works well too—just be sure to thaw it completely and pat it dry before using.
Look for squid with a mild, ocean-like scent and firm texture. Avoid squid that smells overly fishy or has slimy skin.
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Instructions
Follow these simple steps to achieve crispy, golden fried calamari:
1. Prepare the Squid
Pat the squid rings dry with paper towels to remove any excess moisture. Dry squid ensures the coating will stick better and fry up crispy.
2. Mix the Coating
In a large bowl, whisk together the flour, cornmeal (if using), salt, pepper, and paprika. Stir until evenly combined.
3. Heat the Oil
Pour vegetable oil into a large, deep skillet or heavy-bottomed pot until it’s about 1–2 inches deep. Heat over medium-high heat until the oil reaches 350°F (175°C). A kitchen thermometer is helpful here to ensure proper frying temperature.
4. Coat the Squid
Toss the squid rings in the flour mixture until fully coated. Shake off any excess flour to prevent clumping or excess flour in the oil.
5. Fry the Calamari
Working in small batches, carefully lower the coated squid rings into the hot oil. Fry for 2–3 minutes, or until golden brown and crispy. Do not overcrowd the pan, as this can lower the oil temperature and result in soggy calamari.
6. Drain and Serve
Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain. Repeat with the remaining squid. Serve hot with lemon wedges and marinara sauce for dipping.
Tips for Perfect Fried Calamari
Here are some helpful tips to ensure your calamari turns out perfectly every time:
Dry thoroughly: Always pat the squid dry before coating to avoid a soggy result. Maintain oil temperature: Keep the oil at 350°F throughout frying. If it drops too low, the calamari will absorb oil and become greasy.
Fry in batches: Avoid overcrowding the pan, which lowers the oil temperature. Serve immediately: Fried calamari is best enjoyed hot and fresh. If you need to keep it warm, place it on a baking sheet in a 200°F oven until ready to serve.
Nutritional Information (Per Serving)
Here’s an estimate per serving (based on 4 servings):
- Calories: 290
- Protein: 20g
- Carbohydrates: 18g
- Fat: 17g
- Fiber: 1g
- Sodium: 420mg
Serving Suggestions
Fried calamari is delicious on its own, but it also pairs well with a variety of sides and sauces. Here are some tasty ideas:
- Classic pairing: Serve with marinara sauce or garlic aioli.
- Lemon twist: Drizzle with fresh lemon juice right before serving.
- Wine pairing: Pair with a chilled glass of Pinot Grigio or Sauvignon Blanc.
- Light meal: Serve over a bed of arugula with shaved Parmesan and balsamic glaze.
- 🍽️ Mediterranean-style: Add a sprinkle of sea salt and chopped fresh parsley.
Variations to Try
Want to switch it up? Try these fun variations of fried calamari:
- Spicy calamari: Add 1/2 tsp cayenne pepper or chili flakes to the flour mix.
- Herb-infused: Add 1 tbsp finely chopped fresh herbs (like parsley, oregano, or basil) to the coating.
- Gluten-free: Substitute gluten-free all-purpose flour for regular flour.
- Panko crunch: Use panko breadcrumbs instead of flour for an ultra-crispy texture.
How to Store and Reheat Leftovers
Fried calamari is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:
- Storage: Place leftover calamari in an airtight container lined with paper towels. Store in the refrigerator for up to 2 days.
- Reheating: To reheat, bake in a preheated 375°F oven for 8–10 minutes until heated through and crispy again. Avoid microwaving, as this will make the calamari rubbery.
Frequently Asked Questions (FAQ)
Q: Can I use frozen squid for fried calamari?
A: Yes! Just make sure to thaw it completely and pat it dry before coating and frying.
Q: Why is my calamari tough?
A: Calamari can turn tough if overcooked. Stick to frying for 2–3 minutes to keep it tender.
Q: What oil is best for frying calamari?
A: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
Q: Can I make fried calamari in an air fryer?
A: While an air fryer can work, the texture won’t be quite as crispy as deep frying. Lightly spray the coated calamari with oil and cook at 400°F for 6–8 minutes, flipping halfway.
Q: How do I prevent the coating from falling off?
A: Be sure the squid is dry before coating, and shake off excess flour. Also, avoid handling the coated squid too much before frying