Crispy Fried Calamari Recipe

Crispy Fried Calamari are dredged in a flavorful coating and quickly deep-fried until golden-brown and tender. It's the perfect seafood appetizer for any occasion!

Serve these with a spicy aioli dipping sauce for a nice kick. Learn how to make this crunchy fried squid in just 25 minutes!

In my family, we are serious calamari lovers, prepared any which way! Of course, you can't go wrong with crispy, fried calamari. The cornstarch seasoned with Chinese five spice makes these sea creatures light and crunchy. Make these as a starter, or serve on top of your favorite salad!

What is calamari?

The word, "calamari," is Italian for squid. The taste of calamari is mild, slightly sweet, and a touch nutty in flavor with a chewy texture. Squid is very high in protein making it a perfect option for a main dish as well as an appetizer.

How do you prepare calamari?

The most common preparation of calamari is deep fried. But there are other ways to prepare calamari like grilling, broiling, and sautéing. In many parts of Asia, the squid is often used in stir-fries, in rice and noodle dishes, and sometimes eaten raw.

Where can you buy calamari?

Calamari is readily available, fresh or frozen, at most grocery stores and fish markets. You will often find the squid whole (which may require you to clean it first), already cleaned, or pre-cut into rings. Frozen squid can usually be found in the freezer section, like at Whole Foods, which also carries it fresh and pre-cleaned in their seafood department.

In This Article:

• What is calamari?
• What other ingredients are in this recipe?
• What is the secret to tender calamari?
• What is chinese five spice?
• How to make crispy fried calamari
• Cooking tips
• Ingredients for the spicy aioli dipping sauce
• What wine pairs well with fried calamari?
• More seafood recipes you might like
• Recipe notes
• Crispy Fried Calamari Recipe

What other ingredients are in this recipe?

There are only a handful of ingredients in this Crispy Fried Calamari Recipe! About the only thing you might not have on hand is the squid! Here's what else you'll need:

• milk and salt (for soaking)
• cornstarch (for dredging)
• Chinese Five Spice
• cayenne pepper
• salt
• eggs
• canola or vegetable oil (for frying)
• fresh cilantro
• lemon wedges

[*See recipe card for exact quantities.]

What is the secret to tender calamari?

So, how do you make fried calamari that's not rubbery or tough? The short answer is MILK! Soaking the squid in milk and some Kosher salt for 30 minutes helps to break down the texture, and mellows out any fishiness. Who knew?

What is chinese five spice?

Chinese five-spice powder adds complexity to sweet and savory dishes alike. Chinese five spice was originally used for medicinal purposes to balance yin and yang, with the number five associated with healing properties.

The most common ingredients in chinese five spice are:

• Star anise
• Cloves
• Cinnamon
• Sichuan peppers
• Fennel seed

For cooking, Chinese five spice encompasses a balance of the main flavors and is a subtle, but delicious addition to this crispy fried calamari recipe!

Make sure to use enough oil in the pot, and that it's at a high temperature of 350 F to 375 F. The calamari will cook quickly in hot oil, but remain tender on the inside.

TOP TIP: To ensure the oil is hot enough, if the oil bubbles and forms around the calamari ring, and the calamari ring floats, then the oil is ready!

How to make crispy fried calamari

[*See recipe card for detailed instructions.]

1. After defrosting the calamari, cut into ¾-inch rings if they are whole. Place into a large bowl of milk and let soak for 30 minutes, up to two hours. Drain the milk from the bowl.
2. In a heavy wok, or saucepan, heat 3 to 4 inches of the oil until very hot, to around 350 F to 375 F degrees.
3. Meanwhile, in a shallow bowl, whisk together the corn starch, Chinese Five-Spice, cayenne pepper, and salt.
4. In another shallow bowl, add the beaten eggs. Set up an assembly line with the three bowls.
5. Working in batches, dip the calamari into the eggs, then dredge into cornstarch mixture, and shake off any excess.
6. Add the dredged calamari into the oil and fry until crisp and golden, about 1 to 2 minutes. Remove with a slotted spoon and let drain on a cookie sheet lined with paper towels. Repeat the process with the rest of the calamari.

TOP TIP: Maintain an optimal oil temperature of 350 F to 375 F.  At this high heat, the calamari will brown and crisp right away, keeping the squid tender on the inside.

Cooking tips

• Milk is the secret ingredient here to succulent, tender calamari. Soak the squid in milk and Kosher salt for 30 minutes, up to 2 hours.
• Using cornstarch creates an unbelievably crunchy coating! You can also use equal parts flour and cornstarch if you so desire.
• Use the right oil for frying. Canola and vegetable oils have high smoke points and are perfect for deep-frying.
• Maintain an optimal oil temperature of 350 F to 375 F. To ensure the oil is hot enough, if the oil bubbles and forms around the calamari ring, and the calamari ring floats, then the oil is ready!
• You'll want to brown and crisp the coating right away to keep the squid tender on the inside.
• Do not overcrowd the pan. Cook in batches as needed to prevent the temperature from plummeting.
• While the squid are hot and fresh out of the oil, season generously with more salt.

Use a slotted spoon to remove the fried calamari, and place on a baking sheet lined with paper towels to drain.

Ingredients for the spicy aioli dipping sauce

Fried calamari is nothing without a good dipping sauce! Instead of a classic marinara sauce, try this easy, but epic Spicy Aioli Dipping Sauce that puts this calamari over the top! Here's what you'll need:

• mayonnaise
• sambal oelek (chili paste)
• sweet chili sauce

"I made this fried calamari last night for my dinner guests. OMG, this recipe was such a hit! The hint of Chinese 5 spice put this appetizer over the top! And the dipping sauce was divine. Can't wait to make this again!"

Beverly S.

What wine pairs well with fried calamari?

Wine is so subjective, so choose any wine that makes you happy! I like whites with my seafood, so I'm recommending Scout & Cellar Clean-Crafted™ wine. All of their wines are produced without any artificial processing aids, chemicals, toxic pesticides, or added sugars. Just yummy wine! Here's one I love:

2021 Gallivant Chardonnay, California

Earthy and creamy with notes of yellow apple, creamy lemon curd, vanilla bean, toast, this chardonnay checks all the boxes for fans of oaky, buttery, creamy whites. Wine details: vegan/gluten-free, 117 calories per 5-oz. serving, 1.10 grams residual sugar.

More seafood recipes you might like

If you liked this Crispy Fried Calamari recipe, you're going to want these recipes too!

• Pan Seared Calamari with Nuoc Cham
• Seared Chili Scallops with Baby Bok Choy
• Thai Coconut Curry Seafood Soup
• Grilled Baby Octopus with Nuoc Cham
• Mini Crab Cakes with Spicy Aioli

Recipe notes

• If buying frozen calamari, defrost in the sealed bag in the fridge overnight. Or, if you're pressed for time, you can place the calamari in a large bowl under cool running water for 5 to 10 minutes, and drain once it's no longer frozen.
• Maintain an optimal oil temperature of 350 F to 375 F.  At this high heat, the calamari will brown and crisp right away, keeping the squid tender on the inside.
• To ensure the oil is hot enough, if the oil bubbles and forms around the calamari ring, and the calamari ring floats, then the oil is ready!
• If you can't find sambal oelek, you can substitute with sriracha sauce.

Update Notes: This post was originally published on March 21, 2016, but was republished with slight text changes and additions, like step-by-step instructions, new images, and tips, in December 2022.

Print

this recipe