For squid fried until crisp and tender, pat the rings dry, coat them lightly and fry small batches in oil at 375°F. Lift them out when the coating is golden and the squid is cooked through.
Making crunchy calamari at home takes a little organization, but the actual frying is quick. Have the lemon cut, the sauce ready and a draining rack beside the stove before the first ring goes into the pot.
How to Make Fried Calamari With a Light Coating
This crispy squid recipe makes four appetizer servings from one pound of cleaned squid. Allow about 25 minutes to prepare the ingredients and 15 minutes to fry, depending on the size of the pot and the number of batches. A deep, heavy pot and a thermometer make the job easier to control.
If you are learning how to make fried calamari, begin with cleaned tubes and tentacles from the seafood counter. The tubes need only slicing, and the tentacles can be kept whole if small. Frozen cleaned squid works too: thaw it in the refrigerator, then drain and dry it thoroughly.
Ingredients
- 1 pound cleaned squid tubes and tentacles, thawed if frozen
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon kosher salt, plus a little more for serving
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne, optional
- About 4 cups neutral frying oil, such as canola, or enough for 2 inches in a suitable pot
- 1 lemon, cut into wedges
- 1/2 cup marinara sauce or another dipping sauce, for serving
The exact quantity of oil depends on the width of the pot. Choose one deep enough that the oil and the bubbling food occupy no more than half its depth. A wide pot offers room for more pieces, but a narrower one needs less oil. Do not substitute a shallow skillet: this method needs enough depth for the pieces to float and circulate.
The flour forms a thin crust; fine cornmeal adds a little crunch. Coarse cornmeal can make the coating gritty, so look for a fine grind. Paprika gives warmth and color, while the optional cayenne adds a gentle kick. The squid has a delicate flavor, so the seasonings should support it rather than bury it.
Prepare the squid and your station
- Slice and dry. To prepare squid for frying, cut the cleaned tubes crosswise into rings about 1/2 inch wide. Leave small tentacles whole; cut large clusters into manageable pieces. Pat everything very dry with paper towels. Moisture encourages clumps of flour and can cause hot oil to spatter.
- Season the coating. In a broad bowl, whisk the flour, cornmeal, salt, pepper, paprika and cayenne until evenly mixed. Keep the mixture dry until the squid is ready to coat.
- Set up for draining. Place a wire rack over a rimmed baking sheet. Set out a slotted metal spoon or spider, a clean serving platter and the lemon and sauce. A rack lets steam escape underneath the fried squid instead of trapping it against their crust.
- Heat the oil. Pour the oil into the pot and clip on a deep-fry thermometer, keeping its tip in the oil without touching the bottom. Heat over medium to medium-high heat to 375°F. Adjust the burner as needed; give the oil time to reach the target rather than guessing from a shimmer.
Keep raw seafood and its juices away from the finished food. Wash hands, the cutting board and utensils with soap and water after preparing the squid; use a clean platter for the cooked pieces. FDA’s seafood handling guidance also recommends thawing frozen seafood in the refrigerator overnight.
Coat just before frying
For the crispest calamari, work with roughly one quarter of the squid at a time. To coat calamari for frying, toss the squid in seasoned flour, separate the rings and shake off the excess. The aim is a fine, even dusting, not a thick layer of dry flour. Transfer the coated pieces directly to the oil; repeat with each fresh batch rather than coating the whole pound and leaving it to sit.
This is how to fry calamari without letting the coating become pasty before it reaches the pot. If the mixture grows wet and lumpy from contact with the raw squid, discard it after use. Never serve or reuse leftover coating that has touched raw seafood.
Fry in small batches
To fry squid in small batches, lower the first portion gently into the oil with the metal spoon, keeping your hand above and away from the surface. Add only enough to make a loose layer, roughly a quarter of the pound in a medium pot. If the pieces crowd one another, divide them into smaller batches. Stir gently once to separate any rings that cling together.
For tender, crispy fried calamari, fry for about 2 to 3 minutes, until the coating is light golden and the squid is cooked through. The time is a guide, not a guarantee: oil temperature and the thickness of the pieces affect it. Remove a thick piece and check the center with a small food thermometer; FDA’s food safety guidance lists 145°F for fish and seafood. The flesh should be opaque throughout. Return any undercooked pieces to the oil and check again.
Lift the oil-fried calamari to the rack and sprinkle lightly with salt while hot. Let the oil return to 375°F before adding the next batch. Watch the thermometer throughout; cold squid lowers the temperature, and a crowded pot lowers it further. Keeping the batches small gives the oil a chance to recover and helps the coating stay crisp.
This quick cooking is central to a good fried squid recipe. Once cooked through, extra time in the oil can make the squid tougher and deepen the crust beyond its pleasant golden color. A pale exterior alone is not proof of undercooking, just as a brown one is not proof that the center is ready: check the thickest piece.
Serve while the crust is lively
Pile the deep fried calamari loosely onto a warm platter rather than stacking it in a deep bowl. Squeeze lemon over each serving at the table, or leave the wedges alongside so everyone can decide how much sharpness to add. Serve the sauce in a small bowl for dipping; pouring it over the whole platter softens the crust.
A bright slaw or a simple green salad makes a refreshing partner. For a hearty calamari supper, add baked potatoes or cornbread and set out hot sauce beside the marinara. A little chopped parsley adds freshness, but the crunchy rings need very little decoration. Bring the platter of crisp fried squid out as soon as the last batch is ready.
If you’re planning how to make fried calamari for guests, prepare the accompaniments and set the table first. The cook can then focus on the pot while everyone gathers. The best fried calamari recipe for a crowd still calls for small batches; multiplying the squid does not mean putting more into the oil at once.
Choose, store and reheat
Buy squid from a refrigerated or iced seafood display and keep it cold on the way home. The FDA recommends using fresh seafood within two days or freezing it. Store it covered in the refrigerator at 40°F or below, away from foods that will be eaten without cooking. For frozen squid, place the package on a tray in the refrigerator to catch any drips while it thaws.
Refrigerate leftover deep fried calamari within two hours of cooking, or within one hour if the air temperature is above 90°F. Put it in a shallow covered container and use it within three to four days, following FoodSafety.gov’s guidance for cooked leftovers. Reheat leftovers to 165°F; a hot oven can help restore some crunch, although the coating will not be quite like the fresh batch. Discard food left out beyond those time limits.
Let the oil cool completely in the pot before handling it. Transfer the cooled oil to a sealed container for disposal according to local rules. Do not pour cooking oil down the sink. Clean the pot only after the oil is cool and safely removed.
Troubleshooting a limp coating
The most common disappointment is a soft, greasy crust. If fried calimari comes out limp, look first at the oil temperature and the size of the batch. Too many cold pieces at once can cool the oil; a damp surface can also turn the flour into a heavy paste. Check the thermometer and let the oil return to 375°F before the next batch.
For crisper fried squid, pat the remaining pieces dry, coat a smaller handful and shake away loose flour. Fry until cooked through, drain on the rack and serve immediately. If a batch has already lost its crunch, a short reheat in a hot oven may improve the exterior; bring leftovers to 165°F and avoid returning a crowded pile to the oil.
