Fried Calamari is incredibly easy to make at home, and so much better than the restaurant! This recipe has a crispy batter that fries perfectly to a golden brown crunch. I share tips for ensuring the calamari isn’t tough, and has great flavor and robust crispiness.
Are there any foods you can think of that you MUST get if you see it on the menu when you’re dining out? For me, fried calamari, or “calamari fritti” as it often said on the menu, was always one of those must-order dishes, along with Coconut Shrimp.
I don’t eat fried food too often, but fried calamari is one of my favorites. Rings of squid coated in a super crispy, crunchy shell, dipped in a little marinara or aioli…the BEST!
I get the impression that a lot of people are intimidated by deep frying, but it’s actually one of the easiest and quickest cooking methods of all. This crispy fried calamari for instance only takes 2-3 minutes total for each batch. It’s super fast, and the fresh-out-of-the-fryer crispy coating is so much better than what you’d get at a restaurant.
Tips for Best Results
Be precise with temperature – The most important thing when frying is to make sure the temperature is right. This helps you nail the cook and crunch! If you don’t have a thermometer, get one! It is one of the most essential tools for the kitchen. Some people like having a dedicated deep fry thermometer, but I just use an instant read thermometer to check the temperature.
Soak the calamari in lemon juice – Beginning with a soak in lemon juice both tenderizes and flavors the squid.
Use real buttermilk – The flavor of real buttermilk is unmatched. I know people often substitute milk with a little vinegar, but it’s not the same in terms of flavor or texture. Get the real stuff, and if you need to use up the leftovers, try Lemon Buttermilk Pie or Buttermilk Pancakes.
Salt the fried calamari immediately out of the oil – As soon as you pull the squid from the fryer, season with salt immediately, so the salt sticks well to the calamari.
Why do you need to shake off the excess?
If you’ve ever had breading fall off during cooking, this is because the excess was not shaken off during each step of the breading process. After each dredging session in the bowl, take a few seconds to either shake off excess flour or allow the liquid to drop off for a few seconds before proceeding to the next bowl.
Once the fresh calamari has two layers of this flour coating, deep fry the pieces in small batches, for about 2-3 minutes.
Note how short the cooking time is, so it’s really important that the deep fryer temperature is spot on.
The fried calamari should be golden brown perfection, and thoroughly crispy, after just a few minutes!
Remove the squid rings from the hot oil using a slotted spoon or spider strainer, then drain on a paper towel. Immediately salt the calamari so the seasoning sticks:
Repeat batches until all of the remaining battered calamari is cooked, making sure to watch the oil temperature as you go.
When frying on the stove, I usually need to hover between medium heat and medium-high heat in order to maintain the the proper 375F for a perfect golden crust and tender calamari.
How To Make Crispy Fried Calamari *Golden*
FAQ
Why does my breading fall off my calamari?
How do you get calamari crumbs to stick?
What is the secret to cooking calamari?
How do you make crispy fried calamari?
Crispy Fried Calamari is a lot easier to make at home than you might think! This recipe has a super crispy batter, fried to a golden brown crunch. Place the calamari into a bowl with the lemon juice, and let sit for 15 minutes. This will tenderize the calamari.
How to cook Calamari in a colander?
Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
Can you add cornstarch to Calamari?
Consider adding cornstarch to flour for additional crunch. A common ratio is two parts flour to one part cornstarch (2:1). Seasoned flour: Use seasoned flour to coat the calamari (add any combination of garlic powder, paprika, dried parsley, black pepper to the flour). Salt after frying.
How do you cook Calamari ring?
Refrigerate for 30 minutes. Prepare a flour mixture by whisking together 1 ½ cup all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon of dry oregano, and ½ teaspoon each black pepper and cayenne. Toss a few calamari rings in the flour mixture until well-coated, then transfer them to a colander.