If you’ve ever sat by the sea with a cold drink in hand and a hot plate of fried calamari in front of you, you know the magic. It’s crispy, tender, and gone in minutes. Whether I’m recreating memories of coastal dinners or simply fixing a quick seafood snack at home, this is the version I keep coming back to.
The best part? You don’t need a restaurant fryer to get that golden crunch. Just a few smart tips, and you’ll have calamari that’s crisp outside, soft inside — without turning rubbery or greasy.
What Exactly Is Calamari?
Calamari is simply squid — not octopus, though they’re cousins from the same family. Squid has a firm white texture and a slightly sweet flavor that takes seasoning beautifully. I usually go for frozen wild-caught squid tubes from the freezer aisle; they’re already cleaned and easy to slice. Sometimes I grab frozen rings too, especially when I want to skip prep completely.
A Simple Soak That Makes All the Difference
Now here’s a trick that changed everything for me — soaking the calamari in salted milk. I learned this after too many batches turned out chewy. Just mix some kosher salt into cold milk, toss in the rings, and chill them for half an hour. This helps soften the meat and tones down that briny seafood smell. You can also use buttermilk if that’s what you have.
I do this soak every single time now — it’s one of those tiny steps that makes a big difference.
My Favorite Tips for Perfect Fried Calamari at Home
After plenty of trial and error (and a few oil-splattered aprons), here’s what I’ve learned:
1. Don’t slice too thin.
I used to think thinner meant quicker, but the coating would brown too fast while the inside stayed chewy. Now I go with ¾-inch thick rings — enough time to get that crisp coating and keep the squid soft.
2. Always soak in salted milk.
This isn’t optional in my kitchen anymore. It not only makes the calamari more tender but also helps the coating stick better.
3. Use a flour-cornstarch mix.
Plain flour alone doesn’t give the same crispness. I mix all-purpose flour with cornstarch and a pinch of baking powder — it gives the rings that perfect light crunch.
4. Let the coating sit before frying.
After dredging, I let the rings rest in a colander while I heat the oil. This gives the flour time to hydrate a bit, which keeps it from flaking off in the fryer.
5. Keep your oil hot — but not too hot.
I aim for 350–365°F. If the oil’s not hot enough, the calamari soaks it up and gets soggy. Too hot, and the outside burns before the inside cooks. A kitchen thermometer helps, but I’ve learned to test with a single ring — if it sizzles and floats, the oil’s ready.
6. Serve them fast.
Right out of the oil and onto the plate — that’s how calamari should be eaten. I hit them with fresh lemon juice while they’re still hot. It’s simple, but it makes all the difference.
Step-by-Step: How I Make Crispy Calamari at Home
Slice and Soak
If you’re working with whole tubes, slice them into ¾-inch rings. Then toss them into salted milk (1 teaspoon kosher salt + ½ cup milk) and chill for 30 minutes. If you’re using frozen rings, still give them the milk soak — it helps even with pre-cut ones.
Coat in the Dry Mix
In a big bowl, whisk together:
- 1½ cups all-purpose flour
- ⅓ cup cornstarch
- ½ tsp baking powder
- ¾ tsp dried oregano
- ½ tsp black pepper
- ½ tsp cayenne (add more if you like it spicy)
Toss the rings in small batches until coated, then transfer them to a colander and let them rest while you heat the oil.Fry in Batches
I use a deep saucepan filled with about 4 inches of grapeseed oil, but any neutral oil works. Once the oil hits 350–365°F, drop in 6–8 rings at a time. They’ll cook fast — around 2–3 minutes — so don’t walk away.
As they finish, place them on a rack lined with paper towels. If I’m making a big batch, I keep the cooked ones warm in a low oven (around 200°F).
Can You Air Fry Calamari?
I’ve tested this using my friend’s air fryer, and while it won’t be exactly like deep-fried, it’s still pretty good.
Here’s how to do it:
- Coat the rings as usual.
- Arrange them in a single layer in your air fryer basket.
- Spray with oil.
- Air fry at 400°F for 8–9 minutes or until golden.
They don’t get quite as crisp, but it’s a solid option if you’re cutting back on oil.
How I Serve Fried Calamari at Home
Honestly, a squeeze of lemon is all I need most days. But when I’m feeling extra or have guests over, I’ll put out a few dips:
- Marinara (leftover pasta sauce works great)
- Homemade garlic aioli or lemon mayo
- Tzatziki for something creamy and refreshing
- Sometimes a yogurt-based Turkish sauce if I’ve made it earlier in the week
And don’t forget the drinks. Something cold and citrusy is perfect — even a simple lime soda cuts through the richness beautifully.
Storage and Reheating Tips
Let’s be honest — fried calamari is best fresh. But if you’ve got leftovers, here’s what works:
- Store in an airtight container lined with a paper towel (helps keep things from going soggy)
- Reheat in a 375°F oven or air fryer for about 5–7 minutes
- Don’t microwave — it turns rubbery fast
I’ve even tossed leftover calamari into a warm pita with some lettuce and garlic yogurt sauce. Not traditional, but absolutely delicious.
Crispy Fried Calamari
Golden, tender, and perfectly crisp—this fried calamari is the kind of appetizer that disappears fast once it hits the table. Soaking the calamari in milk softens it up and tones down the seafood aroma, while the spiced coating fries up into a beautiful golden crust. It’s simple, satisfying, and exactly what you’d want to serve with a squeeze of lemon and your favorite dipping sauce.
Ingredients
- 1 pound calamari tubes, thawed if frozen
- ½ cup 2% milk
- Kosher salt, to taste
- 1⅓ cups all-purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- Grape seed oil, for frying
- Lemon wedges, for serving
Instructions
- Start by slicing the calamari tubes into thick rings, about three-quarters of an inch wide. In a mixing bowl, stir some kosher salt into the milk, then add the calamari. Let it soak in the fridge for 30 minutes—this step keeps the texture tender and helps the coating grip better.
- While the calamari is soaking, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne in a large bowl. Make sure the seasoning is evenly distributed.
- Once the soaking time is up, take half of the calamari out, shaking off any excess milk, and toss it in the flour mixture until well coated. Transfer it to a colander set over a bowl while you coat the remaining pieces.
- Preheat your oven to 150°F and set up a wire rack over a baking sheet, lined with paper towels to absorb any extra oil.
- Pour about 4 inches of grape seed oil into a small, deep pot and heat it to 350–365°F. You’ll know it’s ready when a single ring dropped in sizzles immediately and begins to float.
- Working in batches, carefully lower the coated calamari into the hot oil using tongs. Fry for about 3 minutes, just until golden and crisp. Move the fried calamari to the prepared wire rack, season with a touch more salt while hot, and keep it warm in the oven as you fry the rest.
- Serve straight away with a good squeeze of lemon juice over the top. Add your favorite dip—marinara or even something creamy like tzatziki—for the full experience.
Notes
- Don’t skip the milk soak—it really helps soften the texture and cut any overly fishy notes.
- Serving idea: Pair with a chilled glass of white wine or a citrusy sparkling water for a refreshing contrast.
- To air fry instead: Lightly spray the coated calamari, lay them in a single layer in your air fryer basket, and cook at 400°F for about 8 minutes, or until crisp and cooked through.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 357Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 103mgSodium 238mgCarbohydrates 51gFiber 2gSugar 3gProtein 13g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’ve never tried frying calamari at home, give it a shot. It’s easier than it looks, and once you taste that fresh, crispy bite — trust me — you’ll be hooked. With just a little prep and a few smart tricks, you can bring that restaurant-style snack to your kitchen anytime.
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