Crispy Fried Calamari

How to Make Crispy Fried Calamari

1. 1

   Step 1: Prepare and dry the squid

   Pat the cleaned squid tubes and tentacles dry with paper towels and slice tubes into 1/2-inch rings. Thorough drying helps the coating adhere and prevents oil splatter during frying.

   For this step

   • 1 1/2 lbFresh squid (tubes and tentacles), cleaned and sliced into 1/2-inch rings
   
2. 2

   Step 2: Tenderize in buttermilk

   Place the squid in a bowl and pour the buttermilk over it, tossing to coat. Let sit 15–20 minutes in the refrigerator to tenderize and mellow any fishy notes, then drain well and pat dry again.

   For this step

   • 1 cupButtermilk (or whole milk)
   
3. 3

   Step 3: Mix the dry dredge

   In a shallow bowl or rimmed plate, whisk together the flour, cornmeal, baking powder, salt, and garlic powder until evenly combined. The cornmeal gives extra crunch while baking powder lightens the coating for a crisp finish.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupFine cornmeal (or semolina)
   • 1 tspBaking powder
   • 1 tspSalt
   • 1 tspGarlic powder
   
4. 4

   Step 4: Heat oil and coat squid

   Heat the vegetable oil in a heavy, deep skillet or Dutch oven to 350°F (175°C) — about 2–3 inches deep. Working in small batches, dredge the squid pieces in the dry mix, shaking off excess, then carefully lower into the hot oil. Fry until golden and crisp, about 1–2 minutes per batch, taking care not to overcrowd the pot.

   For this step

   • 4 cupsVegetable oil (for deep frying)
5. 5

   Step 5: Drain and season

   Use a slotted spoon to transfer fried calamari to a wire rack set over a sheet pan or to paper towels to drain briefly. Immediately season with a light sprinkle of salt and serve with lemon wedges for squeezing.

   For this step

   • 1 largeLemon wedges (for serving)
   
6. 6

   Step 6: Serve while hot

   Serve the calamari hot for best texture with your choice of dipping sauce—classic marinara, aioli, or a lemon-herb mayo all work well. Enjoy as a snack or appetizer, and fry remaining batches just before serving to keep everything crispy.
   

1. Pat the cleaned squid tubes and tentacles dry with paper towels and slice tubes into 1/2-inch rings. Thorough drying helps the coating adhere and prevents oil splatter during frying.
2. Place the squid in a bowl and pour the buttermilk over it, tossing to coat. Let sit 15–20 minutes in the refrigerator to tenderize and mellow any fishy notes, then drain well and pat dry again.
3. In a shallow bowl or rimmed plate, whisk together the flour, cornmeal, baking powder, salt, and garlic powder until evenly combined. The cornmeal gives extra crunch while baking powder lightens the coating for a crisp finish.
4. Heat the vegetable oil in a heavy, deep skillet or Dutch oven to 350°F (175°C) — about 2–3 inches deep. Working in small batches, dredge the squid pieces in the dry mix, shaking off excess, then carefully lower into the hot oil. Fry until golden and crisp, about 1–2 minutes per batch, taking care not to overcrowd the pot.
5. Use a slotted spoon to transfer fried calamari to a wire rack set over a sheet pan or to paper towels to drain briefly. Immediately season with a light sprinkle of salt and serve with lemon wedges for squeezing.
6. Serve the calamari hot for best texture with your choice of dipping sauce—classic marinara, aioli, or a lemon-herb mayo all work well. Enjoy as a snack or appetizer, and fry remaining batches just before serving to keep everything crispy.