Crispy Fried Calamari Recipe
This Crispy Fried Calamari Recipe is a restaurant-style favorite, quick to prepare, and easy to fry at home, yielding tender squid with a light, golden crust that never turns rubbery. It utilizes simple ingredients, including calamari rings, seasoned flour, and buttermilk, and relies on high-heat frying to achieve crisp results without greasiness.
Servings: 8
Calories: 193kcal
Equipment
- Large Mixing Bowl
- Wide shallow bowl
- Tongs or spider strainer
- Wire rack or paper towels
- Fry thermometer
Ingredients
- 1 (40-ounce) package cleaned calamari (rings and tentacles), thawed and drained well
- 2 ½ cups buttermilk
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt plus more salt for finishing
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- peanut oil for frying
- lemon wedges for serving
Instructions
- Drain the calamari well and pat very dry with paper towels. Removing surface moisture is critical for a crisp coating and even frying.
- Slice the tubes into ½-inch rings, then place the rings and tentacles in a large bowl and pour the buttermilk over it. Toss gently to coat, cover, and refrigerate for 30 to 60 minutes.
- In a wide, shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, paprika, onion powder, black pepper, and cayenne if using. Keep the mixture loose and airy.
- Pour peanut oil into a deep fryer. Heat to 370°F and maintain that temperature throughout frying.
- Lift calamari from the buttermilk, allowing excess to drip off. Dredge lightly in the flour mixture, shaking off excess.
- Fry in small batches for 2 to 2½ minutes, just until lightly golden and crisp. Do not overcrowd the pot. Transfer to a wire rack or paper towels and season lightly with salt while hot.
- Serve immediately with lemon wedges and optional dipping sauces.
Video
Notes
Chef Tip:
Use one hand to move the calamari from the buttermilk and the other to dredge in the flour. If the coating starts to clump or your hands get sticky, add a few tablespoons of extra flour as needed to keep the dredge light and crisp.
Tips for Best Results:
The calamari should be lightly golden and crisp, with a tender bite after about 2 to 2½ minutes of frying.
- Maintain oil temperature around 370°F for fast, even frying.
- Shake off excess flour, so the coating stays light and crisp.
- Pat the calamari completely dry before soaking so the coating adheres evenly.
- Fry in small batches to prevent steaming and toughness.
The calamari should be lightly golden and crisp, with a tender bite after about 2 to 2½ minutes of frying.
Nutrition
Calories: 193kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 371mg | Potassium: 154mg | Fiber: 1g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg
