Crispy Fried Calamari (Printable)

Tender calamari rings coated in a light seasoned batter and fried crisp with zesty sauce accompaniment.

# What You'll Need:

01 - 1.1 lb fresh or thawed squid, cleaned and sliced into ½ inch rings

02 - 1 cup all-purpose flour

03 - ½ cup cornstarch

04 - 1 tsp sea salt

05 - ½ tsp black pepper

06 - ½ tsp smoked paprika

07 - ¼ tsp cayenne pepper, optional

08 - 3 cups vegetable oil for deep frying

09 - 1 lemon, cut into wedges

10 - Fresh parsley, chopped, optional

11 - Dipping sauce such as aioli or marinara

01 - Pat squid rings and tentacles dry thoroughly using paper towels to remove excess moisture.

02 - Mix flour, cornstarch, sea salt, black pepper, smoked paprika, and optional cayenne pepper in a shallow bowl.

03 - Heat vegetable oil in a deep fryer or heavy pot until it reaches 350°F (180°C).

04 - Toss squid pieces in the flour mixture in batches, shaking off any excess coating.

05 - Deep fry the coated squid in hot oil for 1½ to 2 minutes until golden and crisp, avoiding overcrowding.

06 - Remove calamari with a slotted spoon and place on paper towel-lined plate to drain excess oil.

07 - Continue frying remaining squid in batches following the same method.

08 - Serve immediately with lemon wedges, optional parsley, and chosen dipping sauce.

01 -

It comes together in just 25 minutes, yet tastes like you spent hours perfecting it—the secret is in the cornstarch blend that makes the coating impossibly crispy
The first bite delivers that restaurant-quality crunch followed by tender, briny calamari that makes you reach for another piece immediately
It's elegant enough to impress dinner guests but casual enough to enjoy as a Friday night snack with a cold drink

02 -

The cornstarch-to-flour ratio is non-negotiable—I tried eliminating the cornstarch once to save money, and the result was dense, tough calamari that disappointed everyone. The cornstarch isn't extra; it's essential architecture.
Oil temperature is the difference between success and regret. Even five degrees off in either direction changes everything. A good kitchen thermometer is one of the best investments you can make.
Moisture on the calamari is your enemy. I once tried skipping the paper towel drying step because I was in a hurry, and the result was limp, oil-soaked rings that nobody wanted. Now I dry thoroughly every single time.

03 -

If you can source fresh squid at a fishmonger rather than frozen, the texture will be slightly more tender—but honestly, frozen-then-thawed works beautifully too, and that's the reality of cooking at home
Keep a splatter screen near your stove when frying—the oil will pop and dance, and safety means you can enjoy your food guilt-free. I also recommend wearing an apron you don't mind getting spotted.