Fried Calamari Recipe
If you’re ready to bring a touch of the Mediterranean right to your own kitchen, this Fried Calamari is calling your name. Piled high and irresistibly golden, this dish is a celebration of crispy, tender seafood paired with vibrant lemon and fresh herbs. Every bite is as fun to eat as it is impressive to serve — and whether you’re serving it as an elegant appetizer or a casual snack, it’s hard to resist the delicate crunch and subtle heat. Get ready for Fried Calamari that’ll make you the star of any gathering!
Ingredients You’ll Need
With just a handful of classic ingredients, this recipe delivers on big flavors and perfect crunch. Each component is chosen to ensure every bite strikes the balance between light, tender calamari and that signature crispy coating. Here’s what you’ll need and why each one matters.
- Squid: Fresh, cleaned tubes and tentacles offer the ultimate texture and signature taste that makes Fried Calamari shine.
- Buttermilk: This tart soak tenderizes the squid and helps the coating stick, adding depth and subtle tang.
- All-purpose flour: Creates that classic crispy crust once fried, essential for texture.
- Cornmeal: Adds a touch of crunch and a rustic golden color.
- Salt: Brings out the ocean-sweetness of the calamari and flavors every layer.
- Black pepper: Adds warmth and balance to the seasoned coating.
- Paprika: Not just for color, but for gentle smokiness and depth.
- Cayenne pepper (optional): Brings a kick of heat for those who love spicy Fried Calamari.
- Vegetable oil for frying: The ideal neutral base for that perfect, crisp finish.
- Lemon wedges: A fresh squeeze brightens every bite, cutting through the richness.
- Chopped parsley: Provides a pop of color and freshness right at the end.
How to Make Fried Calamari
Step 1: Marinate the Squid
Start by placing your sparkling-fresh squid rings and tentacles in a big mixing bowl. Pour the buttermilk over, making sure all the calamari is covered. This luxurious soak should happen in the refrigerator for at least 30 minutes. It not only tenderizes the squid (goodbye, chewiness!) but also sets the stage for that shatteringly crisp crust.
Step 2: Prepare the Dredge
While the squid is marinating, grab another bowl and mix together your flour, cornmeal, salt, black pepper, paprika, and a dash of cayenne if you like your Fried Calamari with a hint of fire. This mixture will give your calamari that all-important crisp and flavor.
Step 3: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or pot and gently bring it up to 350°F (175°C). A thermometer is your best friend here to ensure you get crispy calamari without greasiness. If you don’t have one, toss in a pinch of the flour mixture; if it sizzles immediately, you’re ready to fry!
Step 4: Coat the Squid
Remove the squid from the fridge and lift the rings and tentacles out of the buttermilk, letting any excess drip off. Toss them right into your flour mixture, rolling them around to get every nook and cranny coated. For a double-dipped crunch, repeat the buttermilk and flour steps one more time!
Step 5: Fry in Batches
Place the coated squid into the hot oil using tongs or a slotted spoon, making sure not to crowd the pan. Fry in small batches for 2–3 minutes, until just golden brown and temptingly crispy. The goal is perfection—overcooking leads to rubbery calamari, so keep an eye out!
Step 6: Drain and Serve
Use a slotted spoon to transfer those crispy rings and tentacles onto a plate lined with paper towels. The towels help soak up excess oil, keeping your Fried Calamari delightfully light. Serve right away with plenty of lemon wedges and a generous sprinkle of chopped parsley.
How to Serve Fried Calamari
Garnishes
When it comes to Fried Calamari, a classic garnish never fails: a generous squeeze of lemon over fresh-from-the-fryer calamari is bright, zingy, and cuts through any richness. Chopped parsley brings a rush of color and herbaceous freshness that makes each plate irresistible.
Side Dishes
Pair your golden calamari with cool, creamy aioli or zesty marinara sauce for dipping. A crisp green salad with a bright vinaigrette is perfect alongside, or serve with roasted potatoes or a lemony rice pilaf to keep the Mediterranean flavors going strong.
Creative Ways to Present
Take your Fried Calamari to the next level by piling it high on a rustic wooden board, surrounded by ramekins of dipping sauces. For an entertaining twist, fill paper cones with calamari for easy party snacking, or nestle it into a toasted baguette for an unforgettable calamari sandwich.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Fried Calamari (it can happen!), let it cool completely before transferring to an airtight container. Store in the fridge for up to two days, knowing the coating may soften a bit.
Freezing
Fried Calamari isn’t the best candidate for freezing, as the texture will inevitably change. However, if you must, spread the cooled calamari in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Reheat directly from frozen for best results.
Reheating
Bake leftover calamari on a wire rack set over a baking sheet in a hot oven (about 400°F) until heated through and crisped up — usually 8–10 minutes. Avoid the microwave, which will make the coating soggy and the squid rubbery.
FAQs
How do I keep Fried Calamari from getting rubbery?
The secret is in the cook time! Fry the calamari for only 2–3 minutes. Overcooking makes the squid tough, so pull it as soon as it turns golden and crisp.
Can I make this recipe gluten-free?
Absolutely! Simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. Make sure your cornmeal and any extras (like dipping sauces) are certified gluten-free too.
Do I have to use buttermilk?
If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for a couple of minutes and you’re good to go!
What oils are best for frying calamari?
Neutral oils with a high smoke point work best — think vegetable, canola, or peanut oil. They won’t compete with the delicate flavors of your Fried Calamari.
What kind of squid should I buy?
Look for fresh, cleaned squid at your fishmonger or seafood counter. Both tubes and tentacles work beautifully in this recipe, and you can even use frozen calamari as long as it’s thoroughly thawed and dried before marinating.
Final Thoughts
Once you take that first crisp, golden bite, you’ll understand why Fried Calamari is a beloved classic across the globe. It’s quick, crowd-pleasing, and easier than you might think to make at home. Gather your friends, slice up some lemons, and treat yourself to a platter of seafood perfection tonight!
Print
Fried Calamari Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a taste of the Mediterranean with this crispy and flavorful Fried Calamari recipe. Tender squid rings and tentacles are marinated in buttermilk, coated in a seasoned flour mixture, and fried to golden perfection. Serve as a delightful appetizer with lemon wedges and fresh parsley.
Ingredients
Main Ingredients:
- 1 pound cleaned squid (tubes and tentacles), cut into ½-inch rings
- 1 cup buttermilk
Coating:
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
For Frying:
- vegetable oil
For Serving:
- lemon wedges
- chopped parsley for garnish
Instructions
- Marinate the Squid: Place squid in buttermilk, refrigerate for 30 minutes.
- Prepare Coating: Mix flour, cornmeal, salt, pepper, paprika, and cayenne.
- Heat Oil: Heat vegetable oil to 350°F (175°C).
- Dredge Squid: Coat squid in flour mixture.
- Fry Squid: Fry in batches for 2–3 minutes until golden.
- Drain and Serve: Drain on paper towels, serve with lemon wedges and parsley.
Notes
- For extra crispiness, double-dip squid in buttermilk and flour.
- Serve with marinara sauce, aioli, or a spicy dipping sauce.
- Avoid overcooking to prevent rubbery texture.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 190mg
