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Crispy, golden, and perfectly seasoned, this fried calamari is an easy-to-make appetizer that’s just as good, if not better, than what you’d order at an Italian restaurant.
Lightly coated in a simple flour mixture and fried to perfection, it’s irresistible with a squeeze of fresh lemon and a side of warm marinara sauce.
This post was originally written in July 2019 but has been updated with additional photos and cooking tips so that you can easily make this calamari in your own kitchen. Enjoy!
Reasons to Make This Recipe
There’s something special about a plate of crispy calamari. Serve it as an appetizer, followed by a main course of homemade pasta and rich alfredo sauce, and go the extra mile with homemade mascarpone cannoli for dessert! Here’s why this recipe is a must-try:
- Crispy and flavorful – A light, seasoned coating allows the calamari’s natural flavors to shine while giving it the perfect crunch.
- No messy batter – Just a quick toss in seasoned flour makes for easy preparation and clean-up.
- Fast cooking time – Once the oil is hot, each batch fries in just a few minutes.
If you’ve never made calamari at home, this is the perfect place to start. I’ve tested and perfected this recipe so that it’s easy to follow and delivers restaurant-quality results.
How to Make Fried Calamari
Making calamari at home is simpler than you might think. Here’s an overview of the process. The full printable recipe with ingredient quantities can be found below.
Prior to cooking, there are a few preparations. First, you will prepare the squid. If not already cleaned, rinse the squid under cold water and pat it dry. Slice the bodies into rings and leave the tentacles whole. Then, you’ll pour vegetable oil into a heavy-bottomed pot to a depth of 1-2 inches. Heat it to 350°F, monitoring the temperature with a thermometer.
Step 1: Mix the coating – In a bowl, combine flour, Italian seasoning, salt, and black pepper.
Step 2: Coat the calamari – Toss the squid pieces in the flour mixture, shaking off any excess to prevent clumping.
Step 3: Fry in batches – Fry the calamari in small batches for about 2-3 minutes, or until golden and crispy. Avoid overcrowding the pan, which can lower the oil temperature.
Step 4: Drain and season – Use a slotted spoon to transfer the calamari to a paper towel-lined plate. Sprinkle with additional salt and pepper while hot.
You’ll want to serve the calamari immediately. Plate the calamari with fresh lemon wedges and a side of warm marinara sauce.
Tips for Perfectly Crispy Calamari
I’ve learned through years of trial and error that there is definitely an art to being a good fry cook.
- Maintain oil temperature – Keeping the oil at 350°F ensures that the calamari fries evenly and stays crispy without absorbing excess oil.
- Don’t overcook – Calamari becomes rubbery when overcooked, so stick to the 2-3 minute fry time.
- Work in batches – Frying too many pieces at once can lower the oil temperature and make the calamari greasy.
- Serve immediately – Fried calamari is best enjoyed fresh out of the fryer, while it’s still hot and crisp.
Best Dipping Sauces for Calamari
While marinara sauce is a classic pairing, you can switch things up with different dips:
Lemon herb butter – Melted butter infused with lemon juice and fresh herbs adds richness to each bite.
Basil Garlic aioli – A creamy, garlicky dip that pairs beautifully with crispy seafood.
Spicy sriracha mayo – For a little heat, mix mayo with sriracha and a squeeze of lime.
Remoulade sauce – Super easy to make and a nice Cajun kick to add some spice.
Storing and Reheating
Fried calamari is best eaten fresh, but if you have leftovers:
- Refrigerate – Store in an airtight container for up to 2 days.
- Reheat in the oven or air fryer – Place on a baking sheet and bake at 375°F for 8-10 minutes until crispy (use convection baking if you have it). If using an air fryer, a temperature of 325°F should warm the calamari nicely while keeping it crispy.
- Avoid microwaving – This will make the calamari soggy instead of crisp.
Now you can make restaurant-quality fried calamari at home with ease. Whether you serve it as a party appetizer or a delicious snack, it’s sure to be a hit!
Italian inspired recipes to serve with Calamari
Since calamari is considered more of an appetizer or a starter, you may want to consider making any of these favorites for the main dish.
- Cheesy Baked Rigatoni
- Dozen Veggie Pasta Primavera
- Cheesy Sausage Pasta Bake
- Four Cheese Ravioli
- Meat and Cheese Ravioli
- Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
- Stuffed Shells
- Manicotti
- Granny’s Classic Homemade Lasagna
- Roasted Vegetable Lasagna
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Equipment
Ingredients
- 2 cups oil see Note 1 below
- 1 pound clean squid with tentacles see Note 2 below
- 1 cup all-purpose flour
- 2 tablespoons dried Italian seasoning
- 1 teaspoon salt to taste
- 1 teaspoon black pepper
- 2 lemons cut into wedges
- 1 cup marinara sauce
Instructions
- Pour enough oil into a heavy large saucepan to reach the depth of 1-2 inches (2 cups oil recommended). Heat over medium heat to 350 degrees F.
- Mix the 1 cup all-purpose flour, 2 tablespoons dried Italian seasoning, 1 teaspoon salt, and 1 teaspoon black pepper in a large bowl. Working in small batches, toss the 1 pound clean squid with tentacles into the flour mixture to coat. Shake off as much excess flour as you can and set breaded calamari pieces on a plate.
- Carefully add the squid to the oil and fry until crisp and very pale golden, about 3 minutes per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain. You may have to do this in several batches and add oil in between batches, as necessary. Continue to monitor oil temperature and do your best to maintain an oil temp around 350 degrees F by adjusting the heat, as needed.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt and pepper. Serve with 1 cup marinara sauce that has been warmed.
Notes
- Oil: Any kind of high temp fry oil will work. I prefer avocado oil, but it is expensive. Vegetable or Peanut Oil will work well too. The quantity of oil needed will depend on the size of your pot. You will need enough to create a depth of 1-2 inches for deep-frying. The oil can be strained and stored in an airtight container in the refrigerator when done to use for future recipes.
- Squid/Calamari: You might be able to find it fresh at a seafood market or the seafood counter at your grocery store, but most likely you will need to buy it frozen. Just be sure to thaw it completely in the refrigerator and blot it dry to squeeze out any excess moisture.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love calamari that has not been overcooked. I prefer the calamari steaks so cutting my own will be necessary. Not a big fan of the whole babies because they always come overcooked and have a mouth feel like a wad of rubber bands.
I am working away from home for a few days and have only what appears to be a $30.00 microwave to work with but look forward to giving this a try.
I have never made my own calamari, and now I can. LOVE IT.
This calamari recipe is so good, and the directions are really easy to follow Thank you!
This is an amazing Krissy..! it looks soo yummy & sound so delicious. i will trying to make it tonight for my husband..because he love sea food…Thanks for incredible recipe….!
I love how you take something intimidating and make it so approachable! Great post!
We always order this when we go out. I can’t wait to make it at home for a more budget friendly date night in. Looks fantastic!
This fried calamari is the perfect appetizer recipe!