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fried calamari with a lemon wedge, marinara sauce, and tartar sauce on the side.
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5 from 1 vote

Fried Calamari

This fried calamari recipe is easy to make with tender squid breaded and fried to perfection.
Prep Time15 minutes
Cook Time2 minutes
Soak in buttermilk20 minutes
Total Time37 minutes
Course: Appetizer
Cuisine: American, Italian
Servings: 2
Calories: 503kcal
Author: Julie Maestre

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

Calories: 503kcal | Carbohydrates: 68g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 291mg | Sodium: 2051mg | Potassium: 783mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1455IU | Vitamin C: 5mg | Calcium: 364mg | Iron: 5mg