Fried Calamari

Bysophie

Fried calamari is a popular seafood dish made from squid that is cut into rings, coated in a light batter or seasoned flour, and then fried until golden and crispy. Even though “calamari” sounds fancy, it simply means squid prepared for cooking. When done right, fried calamari is tender on the inside and crunchy on the outside. It is often served as an appetizer in restaurants, especially with lemon wedges and a dipping sauce like marinara or garlic aioli.

Fried Calamari

Many people think squid must be chewy or hard to cook, but that only happens when it is overcooked or not prepared correctly. Quick frying at the right temperature keeps calamari soft and delicious. This dish is loved because it cooks fast, looks impressive, and tastes great with many sauces and side dishes. It’s also a fun way to try seafood if you’ve never had squid before.

You Should Try the Fried Calamari

You should try fried calamari because it is quick, tasty, and perfect for sharing. It feels like a restaurant-style treat, but you can make it at home with simple ingredients. The crispy coating and tender inside make every bite exciting. Kids and adults often enjoy it because it’s crunchy like fried chicken but lighter and slightly sweet from the seafood.

Another reason to try fried calamari is that it cooks very fast usually in just a few minutes. That means less waiting and more eating. It works great for family dinners, party snacks, or game-day food. Once you learn the simple method, you can change the spices and dips to make it your own special version.

Table of Contents

Table of Contents

Ingredients you’ll need for Fried Calamari

Here is everything you need to make Texas Roadhouse Rolls:

  • 1 pound (450g) squid tubes and tentacles, cleaned
  • 1 cup all-purpose flour
  • ½ cup cornstarch for extra crispiness
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 eggs
  • ½ cup milk
  • Vegetable oil for frying
  • Lemon wedges for serving

Optional for extra flavor:

  • ½ teaspoon chili flakes
  • ½ teaspoon dried oregano
  • Grated parmesan for garnish

How to Make Fried Calamari

Step 1

Start by preparing the squid. If your squid is not already cut, place the tubes on a cutting board and slice them into rings about ½ inch thick. Leave small tentacles whole if they are bite-sized. Rinse the pieces under cold water and pat them very dry with paper towels. This step is important because extra water can make the oil splatter and the coating soggy. Dry squid helps create a crispy crust.

Fried Calamari

Step 2

In one mixing bowl, add the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. Stir everything together until evenly mixed. In another bowl, crack the eggs and add the milk, then whisk until smooth. This egg mixture helps the coating stick to the squid and builds a crunchy layer when fried.

Step 3

Pour about 2–3 inches of vegetable oil into a deep pan or pot. Heat it over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test by dropping in a small pinch of flour if it sizzles right away, the oil is ready. Do not let the oil smoke. While the oil heats, dip the squid pieces into the egg mixture, then move them into the flour mixture. Toss them gently so all sides are coated. Press lightly so the flour sticks well.

Fried Calamari

Step 4

Fry the squid in small batches so the pan is not crowded. Carefully place the coated pieces into the hot oil using tongs. Let them fry for about 2 to 3 minutes only. They should turn light golden and crispy very quickly. Do not overcook, or they may become rubbery. Turn them once during cooking so both sides fry evenly.

Step 5

Remove the fried calamari with tongs or a slotted spoon and place them on a plate lined with paper towels or on a wire rack. This helps remove extra oil and keeps them crisp. Repeat with the remaining squid. Serve right away with lemon wedges and your favorite dipping sauce.

Fried Calamari

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

  • Sharp knife
  • Cutting board
  • Mixing bowls 2–3
  • Measuring cups and spoons
  • Deep frying pan or heavy pot
  • Tongs or slotted spoon
  • Paper towels
  • Plate or tray
  • Thermometer helpful but optional
  • Wire rack optional, for draining

Tips and Variation Ideas

Try an air fryer shortcut: Spray coated calamari with oil and air fry at high heat for about 6–8 minutes, shaking once. Texture will be different but still tasty.

Use a zip-top bag for coating. Put flour mix inside, add squid, seal, and shake.

Add herbs to the flour like dried parsley or oregano for extra flavor.

What can I serve with this Fried Calamari ?

I often serve this Fried Calamari with a delicious salad for my small family, and I like to serve it with some drinks for extra enjoyment, such as fruit juice or orange juice. I also like to serve some sweets immediately after we finish this dish, such as cake or cupcakes.

Fried Calamari

Commonly Asked Questions

Is fresh or frozen squid better ?

Both are good. Frozen squid is often cleaned and ready to use, which saves time.

Can I air fry calamari instead of deep frying ?

Yes. Spray with oil and air fry at high heat for 6–8 minutes. It will be lighter but still good.

How long can fried calamari sit out ?

No more than about 2 hours. After that, refrigerate it.

How do I reheat fried calamari ?

Use an oven or air fryer to keep it crispy. Avoid the microwave.

Fried Calamari
Print

Fried Calamari

Recipe by sophieCourse: Appetizers, SnacksCuisine: American, ItalianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

320

kcal
Total time

30

minutes

Fried calamari is a crispy seafood appetizer made from squid rings coated in seasoned flour and quickly fried until golden and tender. It’s crunchy on the outside, soft inside, and perfect served with lemon and dipping sauce.

Ingredients

  • 1 pound (450g) squid tubes and tentacles, cleaned

  • 1 cup all-purpose flour

  • ½ cup cornstarch for extra crispiness

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 2 eggs

  • ½ cup milk

  • Vegetable oil for frying

  • Lemon wedges for serving

  • ½ teaspoon chili flakes

  • ½ teaspoon dried oregano

  • Grated parmesan for garnish

Directions

  • Start by preparing the squid. If your squid is not already cut, place the tubes on a cutting board and slice them into rings about ½ inch thick. Leave small tentacles whole if they are bite-sized. Rinse the pieces under cold water and pat them very dry with paper towels. This step is important because extra water can make the oil splatter and the coating soggy. Dry squid helps create a crispy crust.
  • In one mixing bowl, add the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. Stir everything together until evenly mixed. In another bowl, crack the eggs and add the milk, then whisk until smooth. This egg mixture helps the coating stick to the squid and builds a crunchy layer when fried.
  • Pour about 2–3 inches of vegetable oil into a deep pan or pot. Heat it over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test by dropping in a small pinch of flour if it sizzles right away, the oil is ready. Do not let the oil smoke. While the oil heats, dip the squid pieces into the egg mixture, then move them into the flour mixture. Toss them gently so all sides are coated. Press lightly so the flour sticks well.
  • Fry the squid in small batches so the pan is not crowded. Carefully place the coated pieces into the hot oil using tongs. Let them fry for about 2 to 3 minutes only. They should turn light golden and crispy very quickly. Do not overcook, or they may become rubbery. Turn them once during cooking so both sides fry evenly.
  • Remove the fried calamari with tongs or a slotted spoon and place them on a plate lined with paper towels or on a wire rack. This helps remove extra oil and keeps them crisp. Repeat with the remaining squid. Serve right away with lemon wedges and your favorite dipping sauce.

Notes

  • Dry the squid very well before coating moisture causes splatter and soggy crust.
  • Add a little paprika or chili powder for color and gentle heat.
  • Test oil with a pinch of flour it should sizzle immediately.
  • Cook only 2–3 minutes longer cooking makes calamari rubbery.

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