Crispy Fried Calamari (Printable)

Tender calamari rings fried to a golden crisp with a seasoned coating and served with zesty garnishes.

# What You'll Need:

→ Calamari

01 - 1.1 lb fresh or thawed squid, cleaned and sliced into ½ inch rings

→ Coating

02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 tsp sea salt
05 - ½ tsp black pepper
06 - ½ tsp smoked paprika
07 - ¼ tsp cayenne pepper (optional)

→ Frying

08 - 3 cups vegetable oil for deep frying

→ Garnish & Serving

09 - 1 lemon, cut into wedges
10 - Fresh parsley, chopped (optional)
11 - Dipping sauce (such as aioli or marinara)

# Directions:

01 - Pat calamari rings and tentacles dry using paper towels to remove excess moisture.
02 - Combine flour, cornstarch, sea salt, black pepper, smoked paprika, and cayenne pepper (if using) in a shallow bowl.
03 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (180°C).
04 - In batches, toss calamari pieces in the dry coating, shaking off excess flour.
05 - Fry coated calamari in hot oil for 1½ to 2 minutes until golden and crispy, avoiding overcrowding.
06 - Remove calamari with a slotted spoon and drain on paper towels to absorb excess oil.
07 - Continue frying remaining calamari using the same method.
08 - Serve immediately garnished with lemon wedges and parsley alongside your choice of dipping sauce.

# Expert Advice:

01 -
  • It comes together in just 25 minutes from start to finish, making it perfect for impressing guests without hours of prep work
  • The double coating of flour and cornstarch creates an impossibly light and crispy exterior that stays crunchy even as it cools
  • Calamari is incredibly tender when cooked properly, and this method guarantees you'll never end up with rubber rings
  • It's the kind of appetizer that disappears from the plate within seconds, earning you serious kitchen credentials
02 -
  • Moisture is the enemy of crispiness. This isn't just about drying your calamari before coating; it's also about not letting the coated pieces sit around before frying. Coat and fry in quick succession for maximum crispness.
  • Oil temperature matters more than you think. A few degrees off in either direction changes everything. Invest in a good kitchen thermometer if you don't have one.
  • Don't try to cook too much at once. Overcrowding the pan drops the oil temperature, and suddenly you're frying instead of crisping. Work in batches even if it takes longer.
03 -
  • Keep your oil between 175–180°C. Use a thermometer and don't guess. This consistency makes the difference between crispy and greasy every single time.
  • The cornstarch is non-negotiable if you want that shatter-crispiness. Don't skip it thinking flour will do the same job—it won't.

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