Fried calamari is the king of all appetizers. Tender calamari rings are lightly dusted with flour and corn starch and deep-fried until golden. Served with a squeeze of lemon and a simple marinara sauce for dipping, this is the appetizer you’ll find in nearly every Italian (and even non-Italian) restaurant in the New York metro area.
This post may contain affiliate links. Our disclosure policy.
The king of all appetizers!
Fried calamari may just be my favorite appetizer ever, and that’s saying a lot!
Whether I’m enjoying this on Christmas Eve as one of the seven fishes, on game day with some garlic parmesan wings, or in the summer with an ice-cold beer, fried shrimp, and fried flounder, it never disappoints.
And what’s not to like? As far as seafood goes, calamari is fairly inexpensive, its flavor is mild, and because my recipe uses a very light dusting of flour and corn starch, it’s not as heavy as other deep-fried versions.
By the way, during Christmas time, Costco has a great deal on calamari. It’s way cheaper there than in most other stores.
The only complaint I’ve heard from calamari nay-sayers is that the consistency is too tough.
While fried calamari can at times be on the chewier side, I’ve included some tips below that will help mitigate that and help you achieve the best results possible.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat oven to 200f. Slice calamari tubes into 1/2″ pieces. Any large tentacles can be cut in half. Note: I’m using very small tubes that are about 4 inches long. The ideal size would be about 6 inch tubes. Try not to buy enormous squid, since they will be tougher and the rings will be way too large. For larger squid, the tentacles should be cut in half.
- Place the calamari into a bowl with 1 teaspoon of baking soda and 1 teaspoon of kosher salt plus enough water to completely cover. Mix well to distribute the baking soda and salt. While the calamari is soaking, heat vegetable oil to 370f in a cast iron or heavy gauge frying pan. Fill the oil to at least 1 inch high.
- After 15 minutes drain the calamari and pat dry. Mix 1 cup all-purpose flour, 3/4 cup corn starch, and 3/4 teaspoons of black pepper together in a large bowl. Ideally, use a bowl larger than shown below or a flat tray to make things easier.
- Dredge the calamari rings and tentacles into the flour mixture and shake off the excess.
- Gently place the calamari into the 370f vegetable oil. Don’t overcrowd the pan. Depending on the size of the calamari rings and pan size you might have to fry 1 to 2 more batches.
- Give the calamari a gentle stir to prevent any of the pieces from sticking together.
- After 3-4 minutes the calamari will be perfectly fried and golden. Remove with a slotted spoon and place onto a wire rack or paper towels to drain.
- Immediately salt the fried calamari. Right after exiting the oil is the best time to salt fried food. Place the fried calamari in the oven to keep warm. Scoop any excess flour bits and gunk out of the oil and once the temp again hits 370f fry your next batch. Repeat until all the calamari is fried.
This Italian appetizer is best served right away. In fact, I like to make a batch with my family at the table and serve it up immediately. They can enjoy it while I wait to fry the second batch.
Serve alongside lemon wedges and a simple marinara sauce.
You can also add some chopped cherry peppers for extra heat if desired. Alternatively, you can flour and fry the cherry peppers in the same manner as the calamari.
Top tips
Texture is everything. For maximum tenderness, use smaller squid. The larger the squid, the tougher it will be. I also soak my calamari in a water, baking soda, and salt bath for 15 minutes before frying to help ensure a more tender texture. Some people prefer to soak in milk as the lactic acid helps to tenderize the calamari. If you choose to do this, use enough milk to cover the calamari. This will also yield a thicker batter.
Don’t forget to season. Calamari is a fairly bland food so it’s essential to season it with salt. The best time to salt any fried food is as soon as it comes out of the oil. At this stage, the fried food will soak up the salt and allow it to essentially melt into the fried calamari.
Prep the oil. In between batches of calamari, be sure to skim out the bits of gunk from the oil and ensure the temp reaches 370f again before frying the next batch.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
More seafood recipes
In the mood for seafood? Creating your menu for The Feast of the Seven Fishes? We’ve got you covered. Here are a few of our tried and true favorites, from our family to yours. Mangia!
If you’ve enjoyed this Fried Calamari recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Fried Calamari
Ingredients
- 1 pound calamari tubes cut into 1/2" circles and tentacles left whole
- 1 teaspoon baking soda
- 1 teaspoon kosher salt plus more for sprinkling after frying
- water enough to cover calamari in bowl
- vegetable oil enough to fill pan at least 1" high
- 2 cups marinara sauce
- 1/2 cup hot cherry peppers optional, see notes below
- 2 large lemons cut into wedges
Flour mixture (mix together in large bowl)
- 1 cup all-purpose flour
- 3/4 cup corn starch
- 3/4 teaspoon black pepper
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Preheat oven to 200f. Place the calamari into a bowl and cover with water. Stir in the baking soda and kosher salt and set aside for 15 minutes.
- While the calamari is soaking heat vegetable oil to 370f in a cast iron or heavy gauge frying pan.
- After 15 minutes remove the calamari and pat dry.
- Place calamari into the flour mixture and shake off excess. Gently place the floured calamari into the hot oil and fry for 3-4 minutes or until golden. Work in batches and do not crowd the pan.
- Remove the fried calamari with a slotted spoon and place onto a wire rack. Sprinkle with salt immediately. Place the fried calamari into the oven to keep warm.
- Remove any bits of flour from the oil and once it again reaches 370f fry the next batch. Repeat the process until finished. Serve with marinara, lemon wedges, and/or cherry peppers. Enjoy.
Notes
- Salting the calamari after frying is key to having great flavor. The hot calamari will readily absorb the salt so do this immediately after each batch comes out of the oil.
- For a thicker batter, place calamari in milk for 15 minutes instead of water then proceed to dip into the flour mixture and fry the pieces.
- Use this marinara sauce or make your own.
- Cherry peppers can be served on the side or dipped in flour and fried along with the calamari.
- Fried calamari should be eaten immediately and shouldn’t be served for leftovers. If you must have it leftover, reheat in the oven and not the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
I soaked my calamari in milk. It it pumped the floured calamari! Loved it. Crunchy not chewy and delicious. I also breaded and fried the hot cherry peppers. I great addition. Thank you!
Glad you enjoyed!
I am so enjoying your cookbook. I am so glad that you finally put this together. I am going to try this Calamari recipe. We ALWAYS order Calamari at a restaurant. this will be my first attempt at making it at home. wish me luck
We’re so happy you’re enjoying the cookbook, Susan! Thanks for buying it!
Can these soak for several hours?
No, they shouldn’t be soaked longer than 30 minutes because it can make the calamari mushy. That’s why we say to soak for 15 minutes.
Your recipes are fantastic. They’re easy to follow, delicious, and always a hit. Thank you for sharing them.
We’re so happy to hear that, Louis!
Jim Butter milk is the key to tender calamari. Try soaking it for at least a half hour. Then coat in flour and cornstarch.
Excellent, tastes like what I get in a restaurant. Will be making it at my Italian in-laws Christmas Eve get together.
So happy you enjoyed, Judy!
Fantastic!
Hi Trica, we’re so happy you enjoyed and thanks for the comment!
You make everything so easy Thank you. What does the. Baking soda do my dad never used it and neither do I. But I am willing to learn new things.
Hi Johanna, the baking soda helps to tenderize the calamari, similar to soaking in milk. Hope that helps!
Hi, I’m here to find out if anyone else had the oil boil over with foam?? I’ve made calamari many time (usually use Giada’s recipe) but this time I wanted to check this one because I love your Italian recipes… I added the cornstarch (I usually only use flour) and the only other change was that I used avocado & olive oil combination. Every time I loaded the squid in, it foamed up so badly I had to take it off, stir and calm it down (heat wasn’t even at 370). Thankfully we have an electric glass stovetop and not gas or we would’ve been up in smoke! Anyway, science?? (I’m guessing the cornstarch was the difference) thanks, Sharon
Hi Sharon,
There should be no difference. Cornstarch and flour are both excellent for frying and are 100% interchangeable. My guess is the excess cornstarch got into the oil if you didn’t shake them off enough before dropping into the oil. The issue can happen with both flour and cornstarch. I show in the video, the oil and the amount of cornstarch I used, along with how clean I kept the oil. That might help. All the best, Jim
Wonderfully delicious and so tender! Thanks for sharing your knowledge. My family and I enjoyed the calamari just as we have in our restaurant. It was my first time making this at home and a huge success!
We’re so happy you enjoyed it, Terri!
Can you use an air fryer?
Hi Marsha, we haven’t tested this recipe in an airfryer so can’t say for sure. If you do try it, please let us know how it works out for you.
Thank you Jim for charing these wonderful recipes for the upcoming Christmas Holiday!!
Hi Debra, thanks for the comment and happy you liked the recipe!
My mom always soaked calamari in buttermilk overnight. Then dipped in seasoned flour and they were so tender & delicious!
I give it a 5 star rating
Thanks, Alessio. Glad you enjoyed it.
I love watching Jim. I grew up with my Italian grandmother and watched her cook. He is so traditional, easy to follow and brings back so many memories.