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Crispy fried calamari with lemon wedges and creamy dipping sauce, shot on a white plate.

How To Make Crispy Fried Calamari

Sharon Best Profile PictureSharon Best
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 312 kcal

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.
    Golden olive oil being poured into a mixing bowl for baking or cooking preparation.
  • In a shallow dish, mix together the flour, cornflour, salt, black pepper, garlic powder, paprika, dill, and cayenne pepper.
    Seasoning mixture for baked goods, with herbs and spices in a mixing bowl.
  • Pour the buttermilk into another shallow dish.
    Cream being poured into flour mixture for baking recipes.
  • 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.
    Steaming chicken broth in a cream-colored pot with black trim for savory soup or cooking.
  • 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.
    Crispy homemade onion rings on paper towel in a black-rimmed white bowl.
  • Serve warm.

Nutrition

Calories: 312kcalCarbohydrates: 42gProtein: 24gFat: 4gSaturated Fat: 2gSodium: 697mgFiber: 2g
Keyword Calamari
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