Crispy fried calamari is an appetizer I order whenever I see it on a menu. The crunchy coating around tender squid, paired with dipping sauces, makes it an ideal starter to share or nibble on. This post walks you through an easy method to make restaurant-style calamari at home and shows how to clean and prepare the squid step by step.
How to clean and prepare raw squid
I buy frozen squid from an Asian grocery’s seafood section. To defrost, soak the package in warm water for about 30 minutes. Once thawed, the squid is ready for cleaning and cutting.
Remove skin for calamari
Squid has a thin, darker, spotty skin. While it’s edible, removing it improves appearance and reduces mess. Peel the skin away with your fingers; it usually comes off easily. Rinsing under running water while peeling can help. In the photo, the squid on the left still has skin and the one on the right has been peeled.
Separate the tentacles
Gently tug the tentacles away from the tube. The eyes and ink sac are attached to the tentacles—cut just below the eyes and discard the eyes and ink sac. The photo shows the tentacles on the right, eyes in the middle, and the ink sac on the left.
Remove the pen
Inside the squid tube is the “pen” — a hard, plastic-like structure. Pull it out with a firm tug; it should slide out intact. Discard it along with the eyes and ink sac.
Cut into rings
After removing the pen, slice the tube into rings about 1/2 to 1 inch thick. Thicker rings are less likely to overcook and become rubbery, so choose a size you prefer.
Rinse under cold water
Rinse the prepared rings and tentacles under cold water to remove any residual ink or slime. Drain in a strainer and pat dry with paper towels before proceeding to the batter step.
Why corn starch in the calamari batter?
Corn starch is an important part of the dry seasoning mix. It prevents gluten development in the flour, yielding a crispier crust that holds up longer. Corn starch also browns more slowly than flour, which is why combining the two gives a golden, crunchy finish without burning too quickly.
What temperature should we fry calamari?
Oil temperature matters most with calamari. Because the pieces are small, they cook fast; to get a crisp, golden exterior while keeping the inside tender, heat the oil to 375°F (190°C) before frying. Expect the oil temperature to drop below 350°F after adding the squid.
When you first add coated squid to hot oil, the flour can cause an initial flare-up or bubbling. Leave plenty of space in the pot and fry in small batches to avoid overflow and ensure even cooking.
Crispy Fried Calamari
Ingredients
Wet batter
- 400 g squid
- 1 large egg
- 1 cup buttermilk
- 1 tsp salt
Seasoning flour
- 1 cup AP flour
- ½ cup corn starch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp black pepper
- ½ tbsp paprika
- ½ tbsp salt
Garlic mayo
- 1 cup mayo
- 1 tsp salt
- 3 cloves garlic, (minced)
- 1½ tsp lemon juice
- parsley
Garnish
- parsley
- lemon
Instructions
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Mix all garlic mayo ingredients together and set aside.
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Peel skin from squid by hand, rinsing if needed to help the skin release.
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Separate the tentacles from the tube. Cut just below the eyes and discard the eyes and ink sac.
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Remove the pen from the tube by pulling it out; it should come away in one piece.
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Cut the tube into rings about ½ – 1 inch thick.
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Rinse rings and tentacles, then drain and pat dry.
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Whisk together buttermilk, the egg, and salt in a bowl.
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Combine the seasoning flour ingredients in a shallow bowl and mix well.
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Using a strainer, lift the squid from the buttermilk so excess liquid drains off. Toss the squid in the seasoned flour, making sure each piece is evenly coated.
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Heat oil in a deep pot until it reaches 375°F (190°C).
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Shake off excess flour with a spider or strainer and fry the calamari in batches for about 2 minutes, avoiding overcrowding so they stay crisp.
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Season immediately with salt after frying.
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Garnish with parsley, serve with lemon wedges and the garlic mayo.
Additional Info
If you enjoyed this, try more crispy recipes:
- Chicken karaage
- Crispy roast potatoes