This fried calamari recipe is the best we’ve ever had. It satisfies that restaurant-appetizer itch gloriously. (Y’all know what I’m talking about–when the only thing you want in life is to devour a platter of calamari and a TGI Friday’s appetizer sampler: buffalo wings, mozzarella sticks, potato skins–the works. Is it just me?)
We use the dry breaded method, tossing the squid in a mixture of flour, semolina flour, and cornmeal. This blend provides the perfect crunch and depth of flavor.
As for the question of the squid itself, some say that there are two kinds of people in the world–those who like the calamari rings, and those who like the tentacles.
In our family, we’re definitely fighting over the crispiest and crunchiest tentacles. Regardless of your preferences, though, this recipe will produce some of the best, crispiest calamari you’ve ever had!
We like this recipe so much, we also used it to make a Chinese Salt and Pepper Squid so be sure to check that recipe out and maybe make both for an east meets west kind of meal!
Fried Calamari: Recipe Instructions
First prepare your squid. Rinse it well in cold water. Cut the tentacles off using one cut, keeping about a 1/4 inch of the hood in order to keep all the tentacles in one piece.
If you’re using larger squid, you can cut these pieces in half lengthwise in order to make them bite-sized. Having each piece roughly the same size is important for achieving the same cooking time for each piece of calamari.
In a medium-sized deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until it reaches 325 degrees F.
While you’re waiting for the oil to heat, mix up your dry mixture. Combine the all-purpose flour, semolina flour, cornmeal, Old Bay, salt, and black pepper in a bowl. Set aside.
When the oil reaches temperature, you’re ready to start dredging your squid. Work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
Using a long-handled sieve or slotted spoon, lower the calamari into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown–about 2 to 2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate. Taste one piece of calamari for saltiness (Be careful, it’s hot!). You can sprinkle more salt immediately after frying to your taste. Continue frying in these small batches until you’ve fried all the squid.
Serve your crispy fried calamari with marinara sauce or tartar sauce and a few lemon wedges on the side!
Proceed to marvel at the fact that you can now have enormous portions of restaurant-quality calamari appetizers at home.
Fried Calamari
Ingredients
- 1 1/2 pounds baby squid (680g, with the hoods cut into rings and the tentacles separate)
- 5-6 cups vegetable oil (for frying; plus 2 tablespoons)
- 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- 1/3 cup plain cornmeal
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- Black pepper (to taste)
Instructions
- First prepare your squid. Rinse it well in cold water. Cut the tentacles off using one cut, keeping about a 1/4 inch of the hood in order to keep all the tentacles in one piece. If you're using larger squid, you can cut these pieces in half lengthwise in order to make them bite-sized. Having each piece roughly the same size is important for achieving the same cooking time for each piece of calamari.
- In a medium-sized deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until it reaches 325 degrees F.
- While you're waiting for the oil to heat, mix up your dry mixture. Combine the all-purpose flour, semolina flour, cornmeal, Old Bay, salt, and black pepper in a bowl. Set aside.
- When the oil reaches temperature, you're ready to start dredging your squid. Work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
- Using a long-handled sieve or slotted spoon, lower the calamari into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown--about 2 to 2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate. Taste one piece of calamari for saltiness (Be careful, it's hot!). You can sprinkle more salt immediately after frying to your taste. Continue frying in these small batches until you've fried all the squid.
- Serve with marinara sauce or tartar sauce and a few lemon wedges on the side! Proceed to marvel at the fact that you can now have enormous portions of restaurant-quality calamari appetizers at home.
Hi Kaitlin,
How do I make this ‘gluten free’, my brother-in-law is on a restricted diet…
r/
Marcel
Hi Marcel, you can try to sub the AP flour with your preferred gluten free flour or take a chance and try it with cornstarch instead of the AP flour. I can’t promise the results, as this is just a guess, but the cornstarch coating is a classic Chinese move, and perhaps the cornmeal and semolina will add that heft. Another alternative is to just follow the instructions on the salt and pepper shrimp recipe and see how that goes. https://thewoksoflife.com/salt-and-pepper-shrimp/#recipe
Love calamari rings and tentacles but around my area most restaurants only do rings and they are covered in a heavily seasoned thick batter to the point you can’t really taste the calamari. So looking forward to trying this recipe.
Tentacles 5 ever
This recipe reminds me of when my 4 year old proudly boasted to a friend they he “ate spiders”!!
I was puzzled until I remembered that we ate calamari tentacles a few days ago at an italian restaurant. Every time I see calamari, I will remember how brave my son was when he thought he was eating spiders.
Hahah I love it—thanks for sharing, Laura! And sorry I missed your comment last year
I made this yesterday. Another great recipe from The Woks of Life
Thank you! :)
Hello Kaitlin,
Can you get back to me about using your calamari image in a national food magazine? Thanks,
Kathy
This is simply wonderful! Salt and pepper squid in restaurants these days is usually very disappointing. Oily, chewy and tasteless. Fritto Misto from Italian restaurants years ago was great, but they too have gone down the same path. Your recipe has been a huge hit, from my 2 year old all the way up, delish. I am in Australia so took a bit to get the Old Bay but certainly worth it. Thank you so much for sharing.
Hi Peter, Hurrah!!! It’s been quite a while since I’ve had / made good calamari myself, so reading your comment made me smile :)
How long would I fry these if I were making them in an air fryer??
Hi Teresa, hmmm I’m honestly not at all sure, as I’ve never used an air fryer. I’d recommend googling some recipes that specifically use an air fryer for cooking times. I did a quick search and it looks like somewhere in the neighborhood of 8-10 minutes. Hope that helps!