This fried calamari recipe is tender pieces of squid soaked in buttermilk, then coated in seasoned flour and deep fried to golden brown perfection. A quick and easy appetizer option that’s even better than what you’d get at a restaurant!
When I’m entertaining, I like to put out a variety of hot appetizers such as baked potato skins, cheesy spinach dip and this fresh and crispy fried calamari.
Every time I go out to eat, if I see fried calamari on the menu, I must order it. This is one of my all time favorite appetizers! I’ve learned to make this dish at home, and it’s actually much simpler than it appears.
What is calamari?
Calamari is another name for squid, and it is widely available and relatively inexpensive. You can find fresh calamari in the seafood department of many grocery stores, or frozen squid in a bag in the freezer aisle. Calamari is often sold in rings, or as whole squid with both bodies and tentacles. I prefer to make this recipe with both the bodies and tentacles, but if you can only find rings, that will work just fine.
How to clean squid
If you’re purchasing whole squid, you’ll need to cut and clean them so that they’re ready for frying. The first step is to rinse your squid under cool water, then pull the tentacles away from the body. Slice the head off the tentacles and discard. Remove the beak from the tentacles. Clean any innards out of the body of the squid, and remove the clear quill. If there is a membrane on the outside of the squid, remove it, then cut off the large fin on each side of the body. Slice the body into rings. Use the rings and tentacles as directed in the recipe.
How do you make fried calamari?
The first step in this recipe is to marinate the squid in buttermilk. Mix together flour and seasonings to create the coating for the squid. Dredge the calamari in the seasoned flour, then place it in a pot of hot oil to cook. Drain, then serve immediately with your choice of sauce on the side.
How do you tenderize calamari?
For this recipe, I use buttermilk to tenderize the calamari. As an added bonus, the buttermilk also adds a lot of flavor and helps the coating to stick to the seafood. You can also use regular milk or lemon juice to tenderize your squid.
Tips for the perfect fried calamari
- Be sure to use a frying thermometer to keep your oil at the appropriate temperature. If the oil is too hot, the squid can burn. If the oil is too cold, the squid can absorb excess oil and become greasy.
- Fried calamari is best when it’s served immediately. You can store and reheat calamari in the oven, but there’s a chance that the squid will become rubbery from the extended baking time.
- I like to serve my fried squid with cocktail sauce, but other great options include marinara sauce or lemon aioli.
- Be sure to cut your squid bodies into similar sized rings so that they cook at the same rate.
Fried calamari variations
I typically make this recipe as written, but you can add other spices and ingredients to customize it to your tastes.
- Fritto Misto: Turn this into a mixed fried platter by doubling the amount of seasoned flour and adding other ingredients to fry such as small shrimp, fennel wedges, lemon slices or mushrooms.
- Breading: If you prefer a crunchier coating, add 1/4 cup of cornmeal or seasoned breadcrumbs to the flour mixture.
- Seasonings: While I typically stick with a mix of paprika, salt, pepper and garlic powder, you can add other seasonings such as cayenne pepper, onion powder, Italian seasoning, dried parsley, or Old Bay seasoning.
Once you make this dish at home, you’ll never need to order it at a restaurant again! It looks impressive, but no one needs to know how easy it really is to make.
More great appetizer options
Fried Calamari Video
Fried Calamari
Ingredients
- 1 pound calamari rings and tentacles
- 1 cup buttermilk
- 1 1/2 cups all purpose flour
- 2 teaspoons salt plus more for serving
- 1/2 teaspoon paprika smoked or regular
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- vegetable oil for frying
- 2 teaspoons chopped fresh parsley
Instructions
- Place the calamari in a bowl with the buttermilk and stir to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
- Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
- Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
- Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
- Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
- Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
- Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately.
Mr. Bosche says
I was wondering if you could air fry it instead of deep fry it.
Sara says
I have not tried this in the air fryer so I can’t say for sure, but I think it could work!
Malou Ligons says
Hi ! Can you share recipe for the red dipping sauce pls. Thanks
Sara says
It’s just jarred cocktail sauce!
Molly says
Super easy and delicious! Thanks for a great recipe!
Ivy says
Hi, can I use almond milk and lemon instead of buttermilk?
Sara says
That should work!
rae says
Does it matter if its frozen? I know that fresh is always best, but as long as I thaw it out completely first, does it matter?
Sara says
Thawed from frozen is totally fine!
Sahar says
Hello Sara, I’m making this recipe for Christmas! Can I prep the calamari, bread it, and then freeze it and fry it from frozen on Christmas to save on cooking time that day? Thanks!
Sara says
I believe that would work although I haven’t tested it myself!
Hedde says
What cooking tools are you using? The strain? What type of thermometer? The pot ? From
Where thanks
Sara says
The strainer is called an Asian spider strainer/skimmer, I got mine at Crate and Barrel but a lot of places sell them. I use a frying thermometer from Amazon and the pot is enamelware from OVC, any heavy pot will work!
Rachel says
Instead of butter milk can I use milk or cream?
Sara says
You can mix 1 tablespoon of lemon juice into milk and let it stand for 10 minutes to make your own buttermilk!
Kristy says
Better than restaurant calamari! I was suprized how flavorful and easy this was to make myself!
Suzy says
We tend to order these a lot when we go out but didn’t know how easy they would be to make at home! We LOVED them and they were so good!
Matt Taylor says
Fried calamari is awesome! This recipe is easy and so yummy!
Lisalia says
Okay…. so I’m a big fan of all your recipes. But was a little hesitant to try this one… little sea creatures make me a bit …heebie jeebie like… But I tried because I TRUST you! And bam… family loves them. Will DEFINITELY make these again. Thanks for helping me step outside my culinary comfort zone!
Paige says
Fried calamari is my absolute favorite and this one is going on my list for the upcoming weekend….YUM
Jacque Hastert says
Our favorite appetizer to order when we are dining out! I had no idea how simple it was to make at home. Now, I know what is going down tomorrow here.
NATD says
My boys love calamari! I am so glad we have your recipe and now homemade calamari will be on repeat in our home! I am so happy to find this recipe.
Anna says
This is the best fried calamari I’ve ever had! Thank you for sharing your tips!
Toni says
This looks really delish! A sure hit with my family.
katerina says
I can’t wait to try this recipe! My husband loves calamari!
Erin says
This fried calamari recipe is seriously making me hungry!
Chrissie Baker says
We definitely have to try this! My whole family loves calamari!
Carrie Robinson says
I can’t resist fried calamari! One of my favorite appetizers. 🙂