So, About This Fried Calamari… (A Little Story First)
Okay, I have to admit: the first time I made fried calamari at home, I was more than a bit terrified. There’s just something about squid that makes it seem too…fancy? Or maybe a little squiggly. Anyway, I gave it a go because my brother once claimed (loudly, at a family dinner) that homemade calamari was never as good as the restaurant kind. Challenge accepted, right? A few kitchen mishaps later—and a bit of squid on the floor—here we are. Honestly, I think you’ll be pleasantly surprised at how simple this is, even if your kitchen does end up smelling like the seaside for a day or two. It’s all part of the experience.
Why You’ll Love This (Or At Least, Why My Family Does)
I tend to make this fried calamari recipe when I want to impress guests but don’t feel like fussing around too much. My family goes absolutely bonkers for it (even my aunt, who claims she ‘doesn’t do tentacles’). There’s that crunchy outside and the soft, almost buttery inside. Plus, you get to eat it with your fingers—which, if you ask me, is how most good food should be eaten. Oh, and if you ever tried frying things and ended up with a greasy mess, trust me—I’ve been there; this one comes out light and crisp as long as you don’t rush the oil. I once did, and, well, let’s just say the soggy results didn’t get rave reviews.
What You’ll Need (And How I Cheat Sometimes)
- 400g squid tubes (or rings, pre-sliced works fine; when I’m in a hurry, I grab the frozen ones from the supermarket—don’t judge me)
- 1 cup plain flour (or half flour, half fine semolina if you want extra crunch—my gran swore by semolina but honestly, regular flour’s fine too)
- 1/2 cup cornflour (or swap for rice flour in a pinch, gives a lighter bite)
- 1 teaspoon salt (sometimes I add a dash of smoked paprika for a twist)
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1/4 cup milk (any kind, I’ve even used oat milk once, don’t ask)
- Vegetable oil for frying (sunflower, canola—whatever’s on hand, but olive oil gets a bit smoky for this)
- Lemon wedges, to serve (absolutely non-negotiable in my house)
- Optional: chopped fresh parsley, marinara sauce, aioli, or even a garlicky yogurt dip if you’re feeling it
How To Make Fried Calamari, My Way
- Prep the squid: If you’ve got whole tubes, slice them into roughly 1 cm rings (don’t overthink it—some will be wonky, and that’s fine). Pat them dry with kitchen paper. This is important or else you’ll get oil splatters everywhere. Trust me.
- Mix the coatings: In one bowl, toss together the flour, cornflour, salt, and pepper. In another, beat the egg and milk. (This is where I usually sneak a taste of whatever playlist I’ve got going—music, not calamari—before I forget.)
- Coat the squid: Dip the rings into the egg mixture, let the excess drip off, then toss them into the flour mixture. Give them a good shake. Don’t worry if they clump together; I kinda like the odd double-layered crunchy bit.
- Heat the oil: Pour a good few inches of oil into a deep pan (I use a wok because it heats faster, but a deep saucepan works too). Heat on medium-high until a breadcrumb sizzles and turns golden in about 30 seconds. Don’t use super high heat unless you want to spend your evening cleaning oil splatters from your backsplash.
- Fry in batches: Lower the coated rings in with tongs—carefully!—and cook for about 60–90 seconds per batch. They should be pale gold; don’t overdo it or they get rubbery. (I once forgot a batch and, let’s just say, they could’ve doubled as bouncy balls.)
- Drain and serve: Lift out the calamari onto a plate lined with kitchen paper. Sprinkle with a little extra salt while they’re still hot. Squeeze over lots of lemon and sprinkle with parsley if you’re fancy. Serve immediately—or just eat half while standing at the stove, like I do most times.
Some Notes I Wish Someone Had Told Me
- If you use frozen calamari, thaw and dry it well. Wet squid = soggy crust and an oil spitfire show.
- I used to skip the cornflour step, but actually, I find it works better if you include it—makes everything lighter.
- Don’t be tempted to fry too many at once; the oil temperature plummets and then it’s a sad, pale affair.
- If you’re not keen on deep frying, you can try an air fryer. I still prefer proper oil-fried, but you do you!
If You’re Feeling Experimental (Or Just Bored)
- I’ve swapped in panko breadcrumbs for part of the flour for extra crunch—pretty good, but it falls off a bit.
- Spice it up: a pinch of cayenne or a handful of chopped herbs in the flour mix.
- Tried beer batter once—honestly, too heavy for me, but if you like pub food, go for it.
- For dipping: My kids weirdly love homemade aioli with these. Not traditional, but hey, it disappears fast.
Gear You’ll Need (Or How To Make Do Without It)
- A deep, heavy pan or wok. If you don’t have one, I’ve used a regular saucepan—just do smaller batches and be prepared to babysit it.
- Kitchen tongs. Or a slotted spoon. I once used chopsticks, which worked but was a bit faffy.
- Paper towels for draining—though, in a pinch, a brown paper bag works. (Not the one with yesterday’s sandwiches, obviously.)
Keeping Leftovers (Or Why There Never Are Any)
Store any leftovers in an airtight container in the fridge, but honestly, in my house it never lasts more than a day! Re-crisp in a hot oven for about 5 minutes—microwave makes them chewy, so don’t bother. I actually think this tastes better the next day, but maybe that’s just because I get to eat it in peace.
How I Like To Serve It (And a Family Quirk)
We always pile the calamari high and serve with loads of lemon wedges and a bowl of marinara or garlicky mayo. Sometimes I’ll throw in a bit of rocket salad on the side to pretend we’re being healthy. Oh, and my cousin insists on ketchup—each to their own, I guess.
Pro Tips (Learned the Hard Way, Obviously)
- I once tried rushing the oil heating step and regretted it because everything stuck together in a gluey mess.
- Don’t walk away while frying—these go from golden to, well, charcoal, in a blink.
- And (I cannot stress this enough) DRY THE SQUID. Damp squid equals chaos. I’ve got the oil burns to prove it.
FAQ (Because You Actually Asked… Sort Of)
- Can I use frozen calamari? Sure thing! Just let it thaw and pat dry—otherwise it steams instead of fries. I’ve done it plenty of times (too many to count, really).
- How do I stop it going rubbery? Don’t overcook it! Seriously, 90 seconds is enough. If you’re not sure, pull a piece and bite it—better a bit under than over.
- Can I prep anything in advance? You can slice and dry the squid a few hours ahead, but don’t coat or fry until you’re ready to eat. Otherwise, sog city.
- Is it okay without the egg? Actually, yes—you can dip straight in milk if you’re out of eggs. It’s not quite as sticky but works in a pinch.
- What oil do you use? Whatever’s in the cupboard, really. I stick with something neutral—sunflower, canola, peanut—but steer clear of extra virgin olive oil unless you like that smoky flavor (which, to be fair, some folks do).
Oh, and if you’re wondering what to do with leftover flour mixture, sprinkle a bit on roasted veggies for a surprise crunch! (Not traditional, but sometimes you just have to go where the mood takes you.)
Ingredients
- 500g fresh calamari, cleaned and sliced into rings
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
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1Pat the calamari rings dry with paper towels to remove excess moisture.
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2In a large bowl, combine the flour, cornmeal, salt, black pepper, and paprika.
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3Dredge the calamari rings in the flour mixture, ensuring they are well coated.
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4Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
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5Fry the calamari in batches for 2-3 minutes or until golden and crispy. Do not overcrowd the pan.
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6Remove with a slotted spoon and drain on paper towels. Serve hot with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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