This Crispy Fried Calamari is light, crunchy, and incredibly quick to prepare. With a delicate coating and tender rings, it’s the perfect appetizer for gatherings or a delicious addition to seafood night at home.

Why You’ll Love This Recipe

This recipe delivers perfectly crispy calamari in just a few minutes of cooking time. The cornstarch–flour blend creates an airy crunch while keeping the calamari tender inside. It uses simple ingredients, requires minimal prep, and pairs beautifully with a variety of dipping sauces. Whether you’re serving it as a snack, appetizer, or part of a seafood platter, it’s always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g calamari rings, cut into 1–1.5 cm thickness
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika (optional)
• 1 tsp garlic powder (optional)
• Oil for deep frying (sunflower or canola)
• Lemon wedges, for serving
• Fresh parsley, chopped (optional)

Directions

1. Prepare the calamari
   Rinse the calamari rings under cold water, then pat them completely dry using paper towels. Removing excess moisture helps the coating become extra crispy.
2. Mix the coating
   In a large bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder (if using).
3. Heat the oil
   Heat enough frying oil in a deep pot or pan to 180°C (350–365°F). The calamari should be able to float freely while frying.
4. Fry the calamari
   Toss the calamari rings in the flour mixture until well coated. Shake off any excess, then fry in small batches for 1.5–2 minutes. Avoid overcooking to keep them tender. Transfer to paper towels to remove excess oil.
5. Serve
   Squeeze fresh lemon over the calamari, sprinkle with parsley if desired, and serve with garlic mayo, aioli, or marinara sauce.

Servings and timing

This recipe serves 3–4 people as an appetizer.
Prep time: 5 minutes
Cook time: 2 minutes per batch
Total time: About 10–12 minutes

Variations

• Add cayenne pepper or chili flakes to the coating for a spicy kick.
• Replace paprika with smoked paprika for deeper flavor.
• Dip calamari rings in beaten egg before dredging for a thicker crust.
• Serve with tzatziki, spicy mayo, or lemon-garlic yogurt sauce for a fresh twist.

Storage/Reheating

Fried calamari is best eaten immediately, but if you have leftovers:
• Refrigerate in an airtight container for up to 2 days.
• Reheat in an air fryer or oven at 200°C (400°F) for 5–7 minutes until crispy again.
Avoid microwaving as it softens the coating.

FAQs

How do I keep calamari tender?

Cook it very quickly (1.5–2 minutes). Overcooking makes calamari rubbery.

Can I use frozen calamari?

Yes, just thaw completely and pat dry before coating.

Why does the coating fall off?

Too much moisture causes this. Make sure the calamari is fully dried.

Can I air-fry calamari?

Yes. Spray lightly with oil and air-fry at 200°C (400°F) for 6–8 minutes, flipping halfway.

Should I marinate the calamari first?

Not necessary, but you can soak it briefly in milk for extra tenderness.

What oil is best for frying?

Neutral oils with high smoke points like sunflower or canola work best.

Can I use squid tubes instead of rings?

Yes, simply slice the tubes into rings of similar thickness.

Why use cornstarch in the coating?

Cornstarch makes the exterior lighter and crispier than flour alone.

Can I season the flour differently?

Absolutely. Add herbs, spices, or even a pinch of curry powder for variation.

How do I know the oil is hot enough?

A small pinch of flour should sizzle immediately on contact, or use a thermometer to reach 180°C.

Conclusion

This Crispy Fried Calamari recipe gives you a restaurant-quality result using only a handful of ingredients and a few minutes of cooking time. With its delicate crunch and tender bite, it’s a versatile dish perfect for entertaining or enjoying at home. Serve it fresh with lemon and your favorite dipping sauce, and watch it disappear in seconds.

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