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This fried calamari recipe is easy to make with tender squid breaded and fried to perfection. Follow the tips and tricks down below to ensure that you get perfectly crispy calamari every single time!
Serve it with lemon wedges, marinara sauce, and tartar sauce for the ultimate appetizer or snack.
If you enjoy fried shrimp and fried lobster, then you will certainly love fried calamari! What exactly is calamari? Calamari is made from a type of squid but it isn’t an octopus. Calamari is a bit tougher than an octopus but it’s just as good in my opinion, if not better!
Why You’ll Love This Recipe
- The calamari isn’t greasy or chewy.
- Cooks in under 3 minutes.
- Rich in protein, as well as vitamins and minerals.
- It isn’t too expensive. You can purchase raw calamari anywhere from $6-$14 dollars per pound depending on where you live.
- It’s crunchy, delicious, and considered a delicacy.
Ingredient Notes
- Squid – I recommend purchasing fresh or frozen squid that the tubes and tentacles have been separated. Fresh quid should look plump and shiny, not deflated. If using frozen squid, make sure to thaw in the refrigerator overnight.
- Buttermilk – This will help tenderize the squid. If you don’t have buttermilk on hand, feel free to use whole milk instead.
- Spices – I used a combination of paprika, garlic powder, Italian seasoning, salt, and pepper.
- Oil – Any oils with a high smoke point such as peanut oil, canola oil, or vegetable oil will work. Avoid olive oil.
Step – By – Step Instructions
- Begin by rinsing the squid under cold water and then pat dry with a paper towel. Slice the body into 1/2 inch rings and set it aside.
2. In a large bowl, mix the buttermilk, paprika, garlic powder, Italian seasoning, and 1/2 tsp salt. Place the calamari rings and tentacles in the buttermilk mixture and allow it to rest for 20 minutes at room temperature.
3. Heat 4 inches of vegetable oil in a large skillet to 375 degrees F. While the oil heats up, place the flour and remaining spices in a brown paper bag and shake well.
4. Remove the squid from the buttermilk mixture and place it in a colander.
5. Place the squid in the brown paper bag and shake until thoroughly coated. Make sure to really pack on the seasoned flour!
6. Shake off any excess and place about 15-20 calamari rings in the hot oil. Fry for 2 minutes or until golden brown. Once you’re done frying the rings, fry the tentacles for 2-3 minutes as well.
7. Place the fried calamari on a paper towel-lined plate and sprinkle a little salt on top. Allow the calamari to cool for 2-3 minutes before eating.
Top Tips
- Always serve fried calamari hot and with fresh lemon.
- Don’t forget to sprinkle a little bit of salt on top of the calamari the second they come out of the fryer.
- Make sure to use a thermometer to measure the temperature of the oil. You don’t want the oil to be cold otherwise the calamari will retain excess oil and it will result in an oily mess. If the oil is too hot, the calamari crust will burn. Getting the oil to the perfect temperature is extremely important.
- I don’t recommend making this ahead of time because it will lose its crunch the longer it sits. You can, however, place the calamari in the buttermilk mixture and refrigerate it overnight.
- If you have any leftovers, place them in an air-tight container and refrigerate for up to 3 days. Although it won’t be crispy the following days, it will still be tasty.
Can I Make This In The Air Fryer?
Yes, of course. Preheat your air fryer to 400 degrees F. and spray the basket with nonstick spray. Place the calamari in the air fryer basket in a single layer. Don’t overcrowd the basket. Cook the calamari rings for 6 minutes, flipping halfway. Cook the tentacles for 8 minutes, flipping halfway.
More Recipes You’ll Enjoy
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Fried Calamari
Equipment
- Oil thermometor
- Brown paper bag or plastic zippered bag
- Large skillet
- Baking sheet with a wire rack
- Bowl
- bamboo skimmer
- colander
Ingredients
- 1/2 lb raw squid , fresh or frozen
- 1 cup all-purpose flour
- 2 cups buttermilk
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 2 tsp paprika
- 1 1/2 tsp Kosher salt, plus more for sprinkling
- 1/2 tsp black pepper , or to taste
- oil, for frying
Instructions
- Begin by rinsing the squid under cold water and then pat dry with a paper towel. Slice the body into 1/2 inch rings and set it aside.
- In a large bowl, combine the buttermilk, paprika, garlic powder, Italian seasoning, and 1/2 tsp salt. Place the calamari rings and tentacles in the buttermilk mixture and allow it to rest for 20 minutes at room temperature.
- Heat 4 inches of vegetable oil in a large skillet to 375 degrees F. While the oil heats up, place the flour and remaining spices in a brown paper bag and shake well.
- Remove the squid from the buttermilk mixture and place it in a colander.
- Place the squid in the brown paper bag and shake well until thoroughly coated.
- Shake off any excess and place about 15-20 calamari rings in the hot oil. Fry for 2 minutes or until golden brown. Once you're done frying the rings, fry the tentacles for 2-3 minutes as well.
- Place the fried calamari on a paper towel-lined plate and sprinkle a little salt on top. Allow the calamari to cool for 2-3 minutes before eating.
Notes
- Always serve fried calamari hot and with fresh lemon.
- Don’t forget to sprinkle a little bit of salt on top of the calamari the second they come out of the fryer.
- Make sure to use a thermometer to measure the temperature of the oil. You don’t want the oil to be cold otherwise the calamari will retain excess oil and it will result in an oily mess. If the oil is too hot, the calamari crust will burn. Getting the oil to the perfect temperature is extremely important.
- I don’t recommend making this ahead of time because it will lose its crunch the longer it sits. You can, however, place the calamari in the buttermilk mixture and refrigerate it overnight.
- If you have any leftovers, place them in an air-tight container and refrigerate for up to 3 days. Although it won’t be crispy the following days, it will still be tasty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
