Dive into savory, salty, subtle seafood flavors with this quick and easy guide for crafting an impressive snack or appetizer!
I’m a big seafood eater. But calamari was never my first choice—especially after watching the 2020 Netflix Original documentary My Octopus Teacher. The unexpected tenderness of that cross-species relationship wrecked me!
Turns out, calamari is not octopus. It’s actually squid, a type of mollusk that’s related to octopus—but not nearly as cute or loveable until it’s coated in buttery breading and fried in hot oil.
I tried deep-fried calamari in a fast-casual restaurant years ago, but it was rubbery and tasteless. So, after I worked through all my conflicted feelings, I decided to try my hand at cooking the dish myself. This guide for how to make crispy fried calamari reflects both my deep gratitude for the bounty of the sea and my dedication to culinary experimentation.
My first surprise was easily finding good-quality frozen calamari in my local grocery store. We’re literally 500 miles from a seashore, so fresh options were either too pricey or a little dubious. Then the frying was far less complicated than I had imagined. It’s quite similar to making onion rings—and the flavor palate of these crispy calamari rings is akin to lighter, slightly ocean-y onion rings! Each bite delivers a salty, savory crunch followed by clean, subtly nutty seafood notes that are beautifully accented by subtle seasonings.
In less than half an hour, you can serve up a delightful snack or appetizer that truly impresses!
Fresh vs. frozen calamari
When you are buying calamari at the store, you will usually see it either as fresh (or thawed) whole squid that needs cleaning, pre-cleaned tubes and tentacles, or frozen bags of rings and/or tentacles. One choice isn’t necessarily better than the other, so it comes down to availability and how much prep you want to do.
Fresh squid can have a slightly sweeter, more delicate flavor and a very tender texture—but you’ll have to clean it, and it can vary in size, which means monitoring the frying time more closely. Look for small to medium specimens with clear, bright eyes, moist but not slimy skin, and a clean, briny smell. Anything that smells strongly fishy or like ammonia, looks dull, or has a reddish or discolored tinge is past its prime.
High-quality frozen calamari is often processed and flash-frozen shortly after harvest, which helps lock in freshness and makes it a reliable, year-round choice. It usually comes pre-cleaned and pre-sliced into fairly uniform rings, which is ideal for this style of quick frying and helps your cook time stay close to the recipe’s directions. Choose packages with intact pieces and minimal ice crystals or frost, which can indicate freezer burn or repeated thawing. And be sure to thaw it gently in the fridge overnight, then pat it very dry so the coating turns crisp instead of soggy.
How do I store leftovers?
Once your fried calamari has cooled slightly, transfer it to an airtight container and refrigerate it within 2 hours of frying. It’ll taste best if you enjoy it within 3-4 days. You can also freeze this dish for up to 2 months—but note that the coating will lose some of its original crispness and turn a bit chewier once thawed. The best freezing strategy is to arrange the rings in a single layer on a baking sheet, flash-freeze until firm (about 1 hour), then transfer them to a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge.
To restore crispness, reheat in a 350°F preheated oven or toaster oven in a single layer on a wire rack set over a baking sheet for about 8 to 10 minutes, turning once. Or in a single layer in the basket of an air fryer set to 375°F for about 5 to 7 minutes, shaking the basket halfway through. Avoid microwaving, which will soften the coating to the point of mushiness.
Serving suggestions
Serve your crispy fried calamari alongside an array of dipping options. This Marinara Sauce recipe is a classic choice, while this Tzatziki Sauce Recipe is cool and refreshing. This Buffalo Sauce brings in familiar tangy notes, Jerk Sauce adds peppery warmth, this Jalapeño Sauce Recipe amps up the heat, and Ranchero Sauce takes your taste buds south of the border. For a nostalgic vibe, learn How To Make Chipotle Sauce just like your fast-food fave.
How To Make Crispy Fried Calamari
Ingredients
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1/2 cup cornflour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon dried dill
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 pound calamari rings
Instructions
- Pour 2-3 inches of vegetable oil into a heavy-bottomed pot, making sure it's deep enough to submerge the calamari rings. Attach a deep-fry thermometer to the pot, if you have one, and heat the oil to 350°F over medium to medium-high heat.
- In a shallow dish, mix together the flour, cornflour, salt, black pepper, garlic powder, paprika, dill, and cayenne pepper.
- Pour the buttermilk into another shallow dish.
- Working with a few pieces at a time, dredge the calamari rings in the flour mixture, shaking off any excess. Dip them into the buttermilk, letting excess drip back into the dish, then return them to the flour mixture and coat again. Transfer the coated rings to a tray while you finish the batch.
- Carefully add a handful of calamari rings to the hot oil, being sure not to overcrowd the pot so the temperature stays close to 350°F. Fry, turning occasionally, until the coating is crisp and light golden brown and the calamari feels just firm, 2-3 minutes. The rings should sizzle steadily and float to the surface as they finish.
- Use a slotted spoon or tongs to transfer the calamari to a paper towel–lined plate or a wire rack set over a baking sheet to drain. Immediately sprinkle with a little extra salt, if desired. Repeat with the remaining calamari, allowing the oil to come back to temperature between batches.
- Serve warm.
I made the Korean Cucumber Salad. I couldn’t find the Korean pepper flakes so I used Goguchan instead and added some red pepper flakes too. It was awesome. Thank you for the recipe!
I made the Korean Cucumber Salad. I couldn’t find the Korean pepper flakes so I used Goguchan instead and added some red pepper flakes too. It was awesome. Thank you for the recipe!
So glad to hear you enjoyed!