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–+ servings

Crispy Fried Calamari

Restaurant-style crispy fried calamari with a light flour-and-cornstarch coating and tender squid inside. Fry quickly at the right temperature for a golden, crunchy bite.
Amanda
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • Heavy-bottomed pot or deep fryer
  • Cooking thermometer
  • Slotted spoon or spider strainer
  • Tongs
  • large mixing bowls
  • Plate or baking sheet
  • Paper towels

Ingredients

  • 1 lb squid tubes cleaned, sliced into 1/2-inch rings (pat very dry)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt plus more for finishing
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 large eggs
  • 2 tbsp milk or water
  • 4 cups vegetable oil for frying (or enough for 2–3 inches depth)
  • lemon wedges optional, for serving

Instructions

  • Pat the calamari rings very dry with paper towels. Moisture makes the coating soggy and can cause splattering.
  • Set up a breading station: In a bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika. In a second bowl, whisk the eggs with the milk.
  • Pour oil into a heavy pot to a depth of 2–3 inches and heat to 375°F (190°C). Use a thermometer and keep the oil between 350–375°F while frying.
  • Working with a few rings at a time, dredge calamari in the flour mixture and shake off excess. Dip into the egg mixture, then return to the flour mixture for a second coat.
  • Fry in small batches (about 6–8 rings) for 2–3 minutes, turning as needed, until golden and crisp. Do not overcrowd the pot.
  • Remove with a slotted spoon or spider and drain on paper towels. While hot, sprinkle with a pinch of salt. Let the oil return to temperature before the next batch.
  • Serve immediately (best for crunch). Add lemon wedges on the side if you like.

Notes

Tips: Keep the calamari dry, fry quickly (overcooking turns it rubbery), and maintain oil temperature for crisp, non-greasy results. If using frozen squid, thaw in the fridge, drain well, then dry thoroughly. Leftovers reheat best in a 400°F (205°C) oven for 5–7 minutes.

Nutrition

Calories: 440kcal | Protein: 23g | Saturated Fat: 3.5g | Cholesterol: 350mg | Sodium: 720mg