These crispy fried calamari are one of the quickest and most beloved seafood appetizers.
These lightly seasoned, golden brown fried calamari, served with a Ghana pepper sauce or a zesty garlic-lemon dipping sauce, make the perfect starter for gatherings or a flavorful snack anytime. Whether you’re new to seafood or a longtime fan, this easy step-by-step recipe will help you create restaurant-quality calamari right at home.
How to Make Fried Calamari Recipe- Video
Ingredients
For the Calamari
- Fresh calamari rings (cleaned and sliced)
- Buttermilk or milk (for soaking)
- All-purpose flour
- Cornstarch (for crispiness)
- Garlic powder
- Onion powder
- Paprika
- Black pepper
- Salt
- Oil for deep frying (vegetable or canola)
Optional Garnishes
- Lemon wedges
- Chopped parsley
- Crushed chili flakes
Zesty Dipping Sauce
- Mayonnaise
- Lemon juice
- Dijon mustard
- Smoked paprika
- Garlic clove, finely grated
- Salt to taste
Instructions for Making Fried Calamari
1. Prep the Calamari
- Rinse calamari rings and pat dry thoroughly.
- Soak them in buttermilk for 30 minutes to tenderize and reduce chewiness.
2. Mix the Coating
- In a bowl, whisk together flour, cornstarch, garlic powder, paprika, black pepper, and salt.
4. Dredge & Fry
- Remove calamari from buttermilk, let excess drip off.
- Toss rings in flour mixture until evenly coated.
- Fry in small batches for 2–3 minutes until golden and crisp.
- Remove and drain on paper towels.
3. Heat the Oil
- Fill a deep pan with 2–3 inches of oil and heat to 350°F (175°C).
5. Make the Sauce
- Mix all sauce ingredients until smooth. Chill until ready to serve.
6. Serve with Style
- Plate calamari with lemon wedges, parsley, and your dipping sauce.
- Optional: Add crushed chili for a spicy kick!
Storage Instructions for Fried Calamari
For Leftover Cooked Calamari
- Cool Completely: Let fried calamari cool on a wire rack before storing to prevent sogginess.
- Refrigeration: Place in an airtight container lined with paper towels to absorb any moisture. Best when consumed within 1–2 days in the fridge.
Reheating:
- Preferred Method: Reheat in a 375°F (190°C) oven or air fryer for 5–7 minutes.
- Avoid Microwaves: They make calamari rubbery and limp.
Top Tips for Frying Calamari at Home
1. Soak in Buttermilk for Tender Texture
The buttermilk breaks down the calamari and reduces its chewiness. Soak for at least 30 minutes.
2. Use Cornstarch for Extra Crisp
Mix cornstarch with flour for a lighter, crispier coating that doesn’t feel heavy.
3. Dry the Rings Thoroughly
Before dredging, pat the calamari dry to prevent soggy crust and oil splatter.
4. Maintain Oil Temperature at 350°F (175°C)
Too hot and they burn; too cool and they absorb oil. Use a thermometer if you can.
5. Fry in Small Batches
Crowding cools the oil and leads to uneven cooking. Give those rings room to shine.
6. Drain Properly After Frying
Place fried calamari on paper towels or a wire rack to stay crispy. Don’t cover with foil—it traps steam.
7. Serve Immediately
Calamari is best served right away! If you need to wait, warm them in an oven at 250°F (not the microwave).
Fried Calamari FAQ
Q: Why does my calamari turn rubbery?
A: Overcooking! Calamari needs just 2–3 minutes of frying. Go longer, and it toughens quickly.
Q: Can I make calamari gluten-free?
A: Yes! Substitute flour with rice flour or a gluten-free blend. Cornstarch still gives it crispiness.
Q: Can I air fry instead of deep fry?
A: Absolutely. Spray-coated rings with oil and air fry at 400°F for 8–10 minutes. Not as golden, but healthier and still crisp!
Q: How do I know if the oil is ready?
A: Drop in a small pinch of coating. If it sizzles and floats immediately, you’re good to go.
Q: Can I prep ahead for parties?
A: Yes! Fry them 2–3 hours before, keep uncovered on a rack, then reheat briefly in a hot oven. Make the dipping sauce ahead of time, too!
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Thanks for reading. As always, stay blessed!
Happy Cooking!
Linda
Fried Calamari
Ingredients
- For the Calamari
- 1 lb fresh calamari rings cleaned and sliced
- 1 cup buttermilk or milk for soaking
- 1½ cups all-purpose flour
- ½ cup cornstarch for crispiness
- 1½ tsp garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- Oil for deep frying vegetable or canola
- Optional Garnishes
- Lemon wedges
- Chopped parsley
- Crushed chili flakes
- Zesty Dipping Sauce
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt to taste
Instructions
- Prep the Calamari
- Rinse calamari rings and pat dry thoroughly.
- Soak them in buttermilk for 30 minutes to tenderize and reduce chewiness.
- Mix the Coating
- In a bowl, whisk together flour, cornstarch, garlic powder, paprika, black pepper, and salt.
- Heat the Oil
- Fill a deep pan with 2–3 inches of oil and heat to 350°F (175°C).
- Dredge & Fry
- Remove calamari from buttermilk, let excess drip off.
- Toss rings in flour mixture until evenly coated.
- Fry in small batches for 2–3 minutes until golden and crisp.
- Remove and drain on paper towels.
- Make the Sauce
- Mix all sauce ingredients until smooth. Chill until ready to serve.
- Serve with Style
- Plate calamari with lemon wedges, parsley, and your dipping sauce.
- Optional: Add crushed chili for a spicy kick!
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