This Fried Calamari recipe gives you perfectly crispy, golden calamari with a tender interior. By marinating the calamari in milk, you ensure they stay tender and juicy, while the flour, cornstarch, and baking powder mixture creates a light, crispy coating. Paired with a spicy arrabbiata sauce for dipping, this appetizer is sure to wow your guests with its flavor and texture. It’s easy to make and delivers the delicious, restaurant-quality crunch that everyone loves.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb calamari (tube sliced into 3/4 inch rings, tentacles stay whole)
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1 tsp kosher salt
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1/2 cup milk
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1 3/4 cup all-purpose flour (you can also substitute gluten-free flour)
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1/3 cup cornstarch
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1/4 tsp baking powder
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1/2 tsp ground black pepper
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Neutral oil for frying (about 3 inches worth of oil in your frying pot)
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1 lemon (sliced into wedges)
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2 cups arrabbiata sauce (or sauce of choice, warmed)
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1 tbsp fresh Italian parsley (optional for garnish)
Directions
1. Marinate the Calamari:
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Place the cut calamari rings and tentacles in a bowl with 1/2 cup milk and kosher salt. Stir to combine.
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Cover and allow to marinate for 30 minutes to 2 hours in the fridge.
2. Prepare the Coating:
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In a large bowl, mix together the flour, cornstarch, baking powder, and black pepper.
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Stir until well combined.
3. Coat the Calamari:
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Add the marinated calamari in small batches to the flour mixture. Coat each handful thoroughly.
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After coating, place the calamari in a colander and shake off any excess flour. Set the coated calamari on a rack while you repeat with the remaining pieces.
4. Heat the Oil:
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In a Dutch oven, pour the oil 1 1/2 inches up the side of the pot. Use a thermometer to heat the oil to 360°F (180°C).
5. Fry the Calamari:
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Add half of the coated calamari to the hot oil. Fry for 3 1/2 minutes, stirring occasionally to prevent sticking (be cautious, as the calamari may pop).
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Using a spider strainer or slotted spoon, remove the calamari and place on a plate lined with paper towels to absorb excess oil. Sprinkle with a little salt.
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Repeat with the remaining calamari.
6. Serve:
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Warm the arrabbiata sauce in a small saucepan and transfer to a serving bowl.
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Arrange the crispy calamari around the sauce and garnish with fresh parsley and lemon wedges.
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Serve immediately for the best crispy texture.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Marinating Time: 30 minutes to 2 hours
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Cook Time: 15 minutes
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Total Time: 55 minutes
Variations
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Air Fryer Directions: Preheat the air fryer to 375°F. Spray it with cooking oil. Prepare the calamari as directed above and place them in a single layer in the air fryer basket. Air fry for 7-9 minutes, flipping halfway through, until golden brown and crispy.
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Baking Directions: Preheat the oven to 400°F. Lightly spray a baking sheet with cooking oil. Add the fried calamari in a single layer. Bake for 10-15 minutes, flipping halfway through, until golden and crispy.
Storage/Reheating
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Storage: Calamari is best served fresh but can be stored in an airtight container in the fridge for up to 1 day.
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Reheating: Reheat the calamari in the oven at 350°F for 5-7 minutes or in an air fryer for 3-4 minutes to restore their crispiness.
FAQs
1. Can I use frozen calamari?
Yes, you can use frozen calamari. Make sure to thaw it completely and pat it dry with paper towels before marinating and frying.
2. Can I make the coating gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
3. Can I make this recipe without an arrabbiata sauce?
Absolutely! You can serve the fried calamari with any sauce of your choice, such as marinara, garlic butter, or lemon aioli.
4. How do I make the calamari extra crispy?
The key to extra crispy calamari is the combination of cornstarch and baking powder in the coating. Also, ensure the oil is hot enough (360°F) to fry the calamari quickly without making them soggy.
5. Can I fry the calamari in advance?
Fried calamari is best served immediately to retain its crispy texture. If you need to make it in advance, store it in an airtight container and reheat in the oven to keep it crispy.
6. Can I make the calamari without deep frying?
You can use an air fryer or bake the calamari for a lighter option. Both methods still yield a crispy texture, though deep frying gives the most authentic result.
7. How can I prevent the calamari from getting tough?
To avoid tough calamari, be sure not to overcook it. Fry for 3 1/2 minutes or until golden brown and crispy.
8. Can I use a different type of squid?
Yes, you can use different types of squid or seafood, like shrimp, but the cooking time may vary.
9. How do I prevent the calamari from sticking together while frying?
Fry in small batches to give the calamari enough room to crisp up without sticking together. Make sure to shake off any excess flour before frying.
10. Can I make a large batch?
Yes, you can scale the recipe to make a larger batch. Just make sure your oil is deep enough to fry the calamari in batches.
Conclusion
This Fried Calamari recipe is a crispy, flavorful, and fun appetizer that will impress your guests. With tender calamari coated in a perfectly crispy crust and paired with a spicy arrabbiata dipping sauce, it’s a delicious dish for any occasion. Whether you fry it traditionally or use the air fryer, this recipe will give you the most crispy, golden calamari every time!
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Fried Calamari
- Total Time: : 55 minutes
- Yield: 4 servings
Description
This Fried Calamari recipe results in crispy, tender squid with a perfect coating. Marinated in milk for added tenderness, then coated in a mixture of flour, cornstarch, and baking powder for ultimate crunch, this calamari is served with a spicy arrabbiata sauce. Whether you’re hosting guests or enjoying a tasty snack, this recipe will impress with its deliciously crispy texture and bold flavor.
Ingredients
For the Calamari:
1 lb calamari (tubes sliced into 3/4-inch rings, tentacles stay whole)
1 tsp kosher salt
1/2 cup milk
1 3/4 cup all-purpose flour (or gluten-free flour)
1/3 cup cornstarch
1/4 tsp baking powder
1/2 tsp ground black pepper
Neutral oil for frying (about 3 inches of oil in your frying pot)
For Garnish and Serving:
1 lemon (sliced into wedges)
2 cups arrabbiata sauce (or sauce of choice, warmed)
1 tbsp fresh Italian parsley (optional for garnish)
Instructions
Marinate the Calamari:
Place the cut calamari rings and tentacles in a bowl with 1/2 cup milk. Add kosher salt and stir to combine.
Cover and allow it to marinate for 30 minutes to 2 hours.
Prepare the Coating:
In a large bowl, combine the flour, cornstarch, baking powder, and black pepper. Stir to fully mix.
Coat the Calamari:
Add the calamari to the flour mixture in small batches, ensuring each piece is thoroughly coated.
Place the coated calamari in a colander and shake off excess flour. Set them on a rack and repeat with the remaining calamari.
Heat the Oil:
Fill a Dutch oven with 1 1/2 inches of oil. Use a thermometer to heat the oil to 360°F.
Fry the Calamari:
Add half the calamari to the hot oil and fry for about 3 1/2 minutes, stirring occasionally to prevent sticking.
Use a spider strainer to remove the calamari from the oil and place on a paper towel-lined plate.
Repeat with the second batch.
Warm the Sauce:
In a small saucepan, warm the arrabbiata sauce over medium heat.
Serve:
Once all the calamari is fried, place the warm arrabbiata sauce in a serving bowl.
Arrange the fried calamari around the sauce and serve immediately, garnished with lemon wedges and fresh parsley.
Notes
Frozen Squid: If using frozen squid, thaw it overnight in the refrigerator and rinse with cold water before using.
Air Fryer Instructions: Preheat your air fryer to 375°F and spray the basket with cooking oil.
Prep the calamari as per the recipe, then place it in the air fryer in an even layer.
Air fry for 7-9 minutes, flipping halfway through, until golden brown and crispy.
Baking Instructions: Preheat the oven to 400°F.
Lightly spray a baking sheet with cooking oil and arrange the calamari in an even layer.
Bake for 10-15 minutes, flipping halfway, until golden brown and crispy.
- Prep Time: 10 minutes
- Marinating Time:: 30 minutes to 2 hours
- Cook Time: 15 minutes
- Category: Appetizer
