Don’t miss these pro tips for a crispy, golden crust and tender calamari that’s perfectly cooked—no grease or rubbery texture!

With a few simple tips, this calamari recipe delivers a light, golden crust and tender squid without the heaviness of grease or rubbery texture!

What is Calamari?

Calamari is the Italian term for squid, which is a close relative of the octopus. Known for its firm, white flesh and mild, slightly sweet flavor, squid is a versatile ingredient that pairs well with many different tastes. While there are over 300 species of squid worldwide, only about a dozen are commonly used in cooking.

Squid can be found in most grocery stores, often in the freezer section, and is relatively inexpensive. You can typically find it in the fish counter, or as frozen calamari tubes that are pre-cleaned. Frozen calamari rings are also available and work perfectly for this recipe.

Tenderize Calamari Before Frying

A crucial step in preparing fried calamari is tenderizing the squid rings. To do so, soak them in salted milk and refrigerate for 30 minutes. This simple trick softens the calamari while reducing the fishy odor and helps the flour coating adhere better to the squid.

To tenderize the calamari, dissolve 1 teaspoon of kosher salt in 1/2 cup of milk, then add the squid rings to the mixture and refrigerate for 30 minutes. Other options for tenderizing squid include soaking it in buttermilk or lemon juice.

5 Tips for Perfectly Crispy Fried Calamari

Cut the calamari rings to the right thickness: Avoid cutting the squid too thin. Aim for 3/4-inch thick rings to ensure the coating crisps up while the inside stays tender.

Tenderize with salted milk: Soak the calamari rings in a salted milk solution for 30 minutes in the fridge before cooking. This helps tenderize the squid and minimizes any fishy taste.

Use the right flour coating: For the crispiest fried calamari, coat the rings in a mixture of flour, cornstarch, and baking powder. This combination creates a golden, crunchy exterior while keeping the squid tender inside.

Let the coated rings rest: After coating the calamari, let the rings sit in a colander for a few minutes before frying. This allows the flour to rehydrate, ensuring the coating stays intact while frying.

Control oil temperature: Heat the oil between 350 and 365 degrees F for perfect frying. Too low and the calamari will become greasy, too high and the outside will burn before the inside cooks. Use an oil thermometer or test with a single calamari ring—if it floats and bubbles form, the oil is ready.

How to Make

Ingredients:

- 1 pound frozen calamari tubes, thawed

- Kosher salt

- ½ cup 2% milk

- 1 ½ cups all-purpose flour

- ⅓ cup cornstarch

- ½ teaspoon baking powder

- ¾ teaspoon dry oregano

- ½ teaspoon black pepper

- ½ teaspoon cayenne pepper

- Grape seed oil (for frying)

- 1 lemon, cut into wedges for serving

Instructions:

1. Slice the calamari tubes into ¾-inch thick rings.

2. In a medium bowl, mix 1 teaspoon Diamond Crystal kosher salt with ½ cup milk.

3. Add the calamari rings to the milk mixture and refrigerate for 30 minutes.

4. In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne until well combined.

5. Set up a large colander on top of a large bowl. Using tongs, take half of the calamari rings, shake off excess milk, and toss them in the flour mixture until evenly coated. Place the coated calamari in the colander. Repeat with the remaining calamari.

6. Preheat the oven to 150°F (low setting). Prepare a sheet pan with a wire rack on top, and place a paper towel on the rack.

7. Heat 4 inches of grape seed oil in a 2.5-quart cooking to a temperature between 350°F and 365°F. To test the oil, drop in one calamari ring—bubbles should form around it, and it should float.

8. Once the oil is ready, use tongs to gently add some of the calamari to the oil and fry for about 3 minutes, or until golden brown. Remove the fried calamari and place it on the paper towel-lined wire rack. Season immediately with kosher salt, then transfer to the warm oven.

9. Repeat the frying process with the remaining calamari.

10. Serve the crispy calamari on a plate with a squeeze of fresh lemon juice. Enjoy!

Notes

1. Be sure not to skip the step of soaking the calamari in salted milk. This is key to tenderizing the squid while reducing any fishy taste.

2. Serve the fried calamari immediately while hot, with sides like marinara or tzatziki sauce for dipping.

3. To make this in an air fryer: Do not own an air fryer. Arrange the calamari in a single layer in the basket. Lightly coat with cooking spray. Cook at 400°F for 8 minutes or until golden and fully cooked.

4. Leftovers can be stored in the fridge for up to 3 days. While the calamari will lose its crispiness, it will still maintain its flavor. It is best not to reheat fried calamari.

How To Make Crispy Fried Calamari *Golden*

Video by Letscookolet