If you have a weakness for golden, crunchy seafood snacks, then this Crispy Fried Calamari Recipe is about to become your new best friend in the kitchen. Imagine tender calamari rings perfectly coated in a delicate blend of herbs and spices, then fried until irresistibly crisp—each bite bursting with flavor and that satisfying crunch you crave. Simple ingredients come together in a way that transforms this dish from everyday to extraordinary, whether you’re serving it as an appetizer or a main event. It’s a crowd-pleaser that’s as fun to make as it is to eat, and I’m so excited to share my favorite method with you!
Ingredients You’ll Need
Don’t be intimidated by this Crispy Fried Calamari Recipe; the ingredients are straightforward yet essential, each one playing a starring role. The combination of spices adds depth, while the flour and cornstarch create that perfect, light crispiness that keeps the calamari tender inside and crunchy outside.
- 1 pound calamari rings: Fresh or thawed calamari is key to tender results.
- 1 cup whole milk: Soaks the calamari to tenderize and infuse moisture.
- 1 tablespoon lemon juice: Adds brightness and a subtle tang to the soak.
- 1 ½ cups all-purpose flour: The foundation for the crispy coating.
- ¼ cup cornstarch: Essential for an ultra-crisp texture that stays crunchy.
- ½ teaspoon salt: Enhances all the flavors beautifully.
- 1 teaspoon dried dill: Gives a gentle herbal note that complements the seafood.
- ½ teaspoon paprika: Adds color and a touch of smoky warmth.
- ½ teaspoon pepper: Balances the seasoning with just a hint of heat.
- Vegetable oil, for frying: Neutral oil with a high smoke point for perfect frying.
- Lemon wedges, for serving: Brightens every bite with fresh citrus zing.
How to Make Crispy Fried Calamari Recipe
Step 1: Prepare Calamari
If your calamari is frozen, make sure to thaw it completely. Then, pat the rings dry with paper towels. Removing moisture helps the coating stick better and ensures crispiness during frying.
Step 2: Milk Soak
Combine the whole milk and lemon juice in a bowl and pour this over the calamari. Let the rings soak for a brief period to tenderize the seafood and add subtle acidity that brightens the flavor.
Step 3: Prepare Flour Mixture
In a separate bowl, mix together the flour, cornstarch, salt, dried dill, paprika, and pepper. This aromatic flour blend gives the coating its irresistible texture and hints of herbal and smoky notes.
Step 4: Bread Calamari
Lift the calamari rings out of the milk mixture, let any excess drip off gently, then toss them into the seasoned flour blend. Coat each ring thoroughly to guarantee an even crisp crust.
Step 5: Ready the Calamari for Frying
Arrange the breaded calamari rings on a plate or sheet pan. This prevents them from clumping together and keeps the coating intact before frying.
Step 6: Heat the Oil
Pour about an inch of vegetable oil into a large skillet and heat over medium-high heat. Use a neutral-flavored oil with a high smoke point for the best frying results.
Step 7: Fry the Calamari
Carefully place the battered rings into the hot oil in small batches. Fry for about 3 minutes or until they turn a gorgeous golden brown color.
Step 8: Drain and Serve
Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to absorb any excess oil. Repeat frying the remaining calamari, keeping it crisp and delicious.
How to Serve Crispy Fried Calamari Recipe
Garnishes
Lemon wedges are a classic pairing here, adding zesty brightness that cuts through the fried richness. Feel free to dust with a little extra paprika or sprinkle chopped fresh parsley for a dash of color and freshness.
Side Dishes
This Crispy Fried Calamari Recipe pairs beautifully with light salads, garlic aioli for dipping, or even a fresh tomato salsa. For something heartier, try serving with crispy fries or a simple pasta tossed in olive oil and herbs.
Creative Ways to Present
Consider serving the calamari in a rustic basket lined with parchment paper for an authentic fried-food vibe, or plate them elegantly with a trio of dipping sauces such as marinara, lemon-garlic mayo, and spicy sriracha mayo to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover calamari in an airtight container in the refrigerator for up to 2 days. While still tasty, the coating can lose its crispness, so plan to reheat carefully.
Freezing
It’s best to fry and consume fresh calamari for optimal texture, but if needed, bread and freeze uncooked calamari rings on a baking sheet before transferring to a freezer-safe bag for up to 1 month.
Reheating
To revive crispiness, reheat leftover calamari in a preheated oven at 375°F (190°C) on a wire rack for about 5–7 minutes rather than using a microwave, which can make the coating soggy.
FAQs
Can I use frozen calamari for this recipe?
Absolutely! Just make sure to fully thaw and pat it dry before starting. Removing excess moisture is crucial to achieving that perfect crispy coating.
Why do we soak calamari in milk and lemon juice?
The milk helps tenderize the calamari gently, while the lemon juice adds a subtle acidity that brightens the overall flavor profile without overpowering.
What’s the purpose of cornstarch in the flour mixture?
Cornstarch lightens the coating and creates an extra crisp texture, making the fried calamari crunchy but not heavy or greasy.
How can I tell when the oil is hot enough for frying?
Use a thermometer if you have one—the oil should be around 350°F (175°C). Alternatively, drop a small piece of bread or batter into the oil, and if it sizzles and browns quickly, you’re good to go.
Can I use a different oil for frying?
Yes, you can use any neutral oil with a high smoke point like canola, peanut, or sunflower oil. Avoid using olive oil as it can burn at frying temperatures.
Final Thoughts
This Crispy Fried Calamari Recipe is a wonderful way to bring bold flavor and irresistible crunch to your table with minimal fuss. Whether you’re cooking for a special occasion, impressing dinner guests, or just treating yourself, this dish delivers comfort and sophistication in every bite. Give it a try—you just might find it becomes your signature fried seafood go-to!
Print
Crispy Fried Calamari Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Description
This Fried Calamari recipe features tender calamari rings soaked in a zesty milk and lemon mixture, then coated in a seasoned flour and cornstarch blend before being fried to a perfect golden crisp. It’s a classic appetizer that’s crunchy on the outside and tender on the inside, served with fresh lemon wedges for a burst of citrus flavor.
Ingredients
Calamari and Marinade
- 1 pound calamari rings (or squid tubes cut into rings)
- 1 cup whole milk
- 1 tablespoon lemon juice
Breading
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon pepper
For Frying and Serving
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Prepare Calamari: Thaw the calamari rings if they are frozen, then pat them dry thoroughly with paper towels and place them into a mixing bowl to prepare for marinating.
- Milk Soak: Pour the whole milk and lemon juice over the calamari rings. Stir gently to combine, ensuring the calamari is evenly coated and soaks in the mixture for added tenderness and flavor.
- Prepare Flour Mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, dried dill, paprika, and pepper until fully combined. This seasoned coating will give the calamari a crispy and flavorful crust.
- Bread Calamari: Using tongs or your hands, remove the calamari rings from the milk mixture, allowing excess liquid to drip off. Then, toss them thoroughly in the flour mixture until each ring is evenly coated on all sides.
- Arrange for Frying: Place the breaded calamari rings onto a plate or sheet pan. Set up a second plate or sheet pan lined with paper towels nearby to drain the calamari after frying.
- Heat Oil: Pour about one inch of vegetable oil into a large skillet and heat it over medium-high heat until hot but not smoking—around 350°F (175°C) optimally for frying.
- Fry Calamari: Carefully place batches of the battered calamari into the hot oil, avoiding overcrowding the pan to maintain the oil temperature. Fry each batch for about 3 minutes or until the calamari turns a beautiful golden brown color and becomes crisp.
- Drain Excess Oil: Using a slotted spoon or tongs, remove the fried calamari from the oil and transfer them onto the prepared paper towel-lined plate or sheet pan to drain excess oil.
- Repeat in Batches: Continue frying the remaining calamari in batches to ensure an even, crispy texture and perfect doneness.
- Serve: Serve the freshly fried calamari immediately, accompanied by lemon wedges for squeezing over the top to enhance the flavor with bright citrus notes.
Notes
- Make sure the oil is adequately heated before frying to prevent the calamari from absorbing too much oil and becoming greasy.
- Do not overcrowd the skillet when frying, as this will lower the oil temperature and result in soggy calamari.
- For best texture, serve the calamari right after frying while still hot and crispy.
- If desired, serve with dipping sauces like marinara, garlic aioli, or tartar sauce.
- Patting the calamari dry before soaking prevents excess moisture which may affect the breading’s adherence.
