Description
This classic Fried Calamari recipe features tender squid rings and tentacles coated in a seasoned flour and cornmeal mixture, then deep-fried to golden, crispy perfection. Served with fresh lemon wedges and your choice of marinara sauce or aioli, it’s a perfect appetizer inspired by Italian and Mediterranean flavors.
Ingredients
Scale
Seafood
- 1 pound cleaned calamari (tubes and tentacles), sliced into 1/2-inch rings
Coating
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Frying
- Vegetable oil, for frying
Serving
- Lemon wedges, for serving
- Marinara sauce or aioli, for dipping (optional)
Instructions
- Prepare the calamari: Rinse the cleaned calamari tubes and tentacles under cold water, then pat them dry thoroughly with paper towels to remove any excess moisture. This ensures the coating sticks well and the calamari fries crispy.
- Make the coating mixture: In a shallow bowl, combine the all-purpose flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne pepper if using. Mix well to evenly distribute the spices and seasonings.
- Heat the oil: Pour 2 to 3 inches of vegetable oil into a deep skillet or pot and heat it to 375°F (190°C). Use a thermometer to maintain the temperature for perfect frying.
- Coat the calamari: Dredge the calamari rings and tentacles in the flour mixture, shaking off any excess flour to avoid clumps or sogginess.
- Fry in batches: Working in small batches to prevent overcrowding and temperature drop, carefully lower the coated calamari into the hot oil. Fry for 2 to 3 minutes until they turn golden brown and crispy.
- Drain excess oil: Using a slotted spoon, remove the fried calamari from the oil and transfer to a plate lined with paper towels to drain any residual oil.
- Serve: Serve the fried calamari immediately, garnished with lemon wedges and accompanied by marinara sauce or aioli for dipping if desired.
Notes
- For extra crispiness, try double-dipping: dredge in flour, dip in buttermilk, then dredge again before frying.
- Avoid overcrowding the pan to keep oil temperature steady and ensure even frying.
- This dish works great as a light appetizer or served over a fresh salad for a satisfying meal.
