Name: Crispy Fried Calamari Recipe
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 pound frozen calamari tubes thawed; 1 teaspoon Diamond Crystal 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 as needed for frying; Additional kosher salt for seasoning after frying; 1 lemon cut into wedges to serve

If you’re craving a crispy, golden appetizer that bursts with Mediterranean flavors, this Crispy Fried Calamari Recipe is exactly what you need. Tender calamari rings soak in a salted milk bath before being coated in a seasoned flour blend and fried to perfection. Let me show you how easy and rewarding this recipe is!

A white round plate with a blue rim is full of golden brown fried calamari rings stacked closely, showing a rough and crispy texture. Bright green flat parsley leaves are scattered on top for color contrast. The plate is on a white marbled surface, and a small wedge of lemon with a bright yellow skin is partly visible in the upper right corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Calamari Recipe
Top Tip
How to Serve Crispy Fried Calamari Recipe
Make Ahead and Storage
Frequently Asked Questions:
Crispy Fried Calamari Recipe

Why You'll Love This Recipe

I can’t get enough of this fried calamari – it’s crispy on the outside, tender inside, and packed with a subtle kick from oregano and cayenne. Every bite reminds me of seaside dinners in Greece and Italy!

Extra Tender Calamari: Soaking in salted milk makes all the difference by tenderizing the rings before frying.
Crispy Coating: The mix of flour and cornstarch ensures a light, super-crispy crust that isn’t greasy.
Perfectly Balanced Seasoning: Oregano and cayenne pepper bring in that classic Mediterranean flavor with just a little heat.
Easy to Make at Home: You don’t need fancy equipment – just a pot for frying and a few pantry staples.

Ingredients & Why They Work

When shopping for this recipe, keep an eye out for quality frozen calamari tubes and fresh spices to maximize flavor. A good-quality grape seed oil makes frying easier with a high smoke point, and the rest are basics you might already have in your pantry.

Flat lay of fresh raw calamari tubes whole and uncut, a few fresh lemon wedges with bright yellow skin, a small white ceramic bowl filled with 2% milk, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of white cornstarch, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with mixed dried oregano leaves, black peppercorns scattered beside a small white bowl of ground black pepper, a small white ceramic bowl of reddish cayenne pepper powder, and a small white ceramic bowl holding golden grape seed oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen calamari tubes: Using thawed tubes gives you the ideal tender texture once sliced and fried.
Diamond Crystal kosher salt: This salt dissolves easily and works great for the salted milk marinade, tenderizing the calamari.
2% milk: The milk soak softens the calamari’s texture and helps reduce any strong fishy flavor.
All purpose flour: Provides the main structure for the crispy coating without being too heavy.
Cornstarch: Adds an extra crunch by absorbing moisture and crisping up beautifully during frying.
Baking powder: Lightens the breading mixture for an airy crunch.
Dry oregano: Classic Mediterranean herb that pairs perfectly with fried seafood.
Black pepper: Brings a subtle heat and earthy bite to the coating.
Cayenne pepper: Adds a gentle spicy kick to balance the flavors.
Grape seed oil: Ideal frying oil with a high smoke point and neutral flavor.
Lemon wedges: The acidity brightens each bite when served fresh alongside the calamari.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Fried Calamari Recipe is how easy it is to customize. Whether you’re looking to tweak the spices or adapt it for your kitchen gadgets, there’s plenty of room to make it your own.

Mild Spice Version: If you prefer a gentler kick, reduce the cayenne pepper to ¼ teaspoon or omit it entirely. I’ve made this version for family gatherings and everyone loved the balanced flavors without too much heat.
Herb-Forward Variation: Swap the dried oregano for a mix of dried basil and thyme for an aromatic twist that pairs beautifully with marinara sauce.
Air Fryer Adaptation: For a lighter take, try air frying! Coat the calamari as directed, arrange in a single layer, lightly spray with cooking spray, and air fry at 400°F for 8 minutes. While I haven’t tested this myself, this method is praised for keeping the calamari golden and crispy without the extra oil.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free blend and ensure cornstarch is gluten-free, too. It’s a terrific way to enjoy this appetizer without sacrificing texture or taste.

Step-by-Step: How I Make Crispy Fried Calamari Recipe

The image shows a white bowl filled with bright red marinara sauce topped with green parsley bits in the center, surrounded by a ring of golden brown fried onion rings mixed with deep-fried red pepper slices, both coated in crunchy crumbs. One golden onion ring is being dipped into the sauce by a woman's hand with light pink nail polish. The background and surface have a white marbled texture, adding a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice the Calamari Rings Just Right

Start by slicing your thawed calamari tubes into ¾-inch thick rings. This thickness ensures each piece cooks evenly — too thin, and the calamari can become rubbery; too thick, and it won’t crisp up well. Aim for uniform rings to get that perfect golden texture you’re craving.

Step 2: Tenderize in Salted Milk

Mix 1 teaspoon of Diamond Crystal kosher salt into ½ cup of 2% milk and add your calamari rings. Let them soak in the fridge for 30 minutes. This step is the secret to tender, flavorful calamari that lacks any fishy bite. It’s worth the wait to get that melt-in-your-mouth quality.

Step 3: Whisk Your Flavorful Breading

In a large bowl, combine 1 ½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dry oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. Whisk together until everything's evenly mixed—this blend not only helps the coating stick but also gives the calamari that irresistible, crispy crunch paired with a lively flavor boost.

Step 4: Dredge with Care

Using tongs, lift half the calamari out of the milk, shaking off excess liquid to avoid clumps, then toss it into the flour mixture. Make sure each ring is fully coated. Place coated rings in a large colander to let excess flour fall off, then repeat with the remaining calamari. This light, even coating is key to achieving the perfect crust.

Step 5: Prep to Keep Warm

Preheat your oven to 150°F to keep the calamari warm and crispy after frying. Line a large baking sheet with a wire rack and top it with paper towels. This setup lets excess oil drain and prevents sogginess while you finish cooking the rest of your batch.

Step 6: Heat Oil and Test for Ready

Fill a 2.5-quart pot with approximately 4 inches of grape seed oil and heat to between 350 and 365°F. To check if the oil is ready, drop in one calamari ring—it should bubble vigorously and float to the surface. This is the green light to start frying your calamari in batches.

Step 7: Fry Until Golden and Crisp

Add a handful of calamari rings carefully to the hot oil with tongs. Fry them for about 3 minutes or until they’re a beautiful golden brown. Remove the rings with tongs and place them on your prepared wire rack. Immediately sprinkle with kosher salt to enhance the flavor, then transfer to the warmed oven to keep crisp and hot while you fry the remaining calamari.

Step 8: Serve and Squeeze Fresh Lemon

Once all the calamari is fried and perfectly crispy, arrange the rings on a serving plate. Finish with a generous squeeze of fresh lemon juice for that bright, tangy zing that perfectly complements the savory crunch. Serve hot with your favorite dipping sauces—marinara or Tzatziki work beautifully!

Top Tip

Mastering the Crispy Fried Calamari Recipe is easier when you know a few insider secrets that make all the difference. Here are my top tips that I’ve gathered from plenty of practice and some trial and error to get that perfect golden crunch every time.

Soaking in Salted Milk: Don’t skip the 30-minute soak in salted 2% milk — it tenderizes the calamari beautifully and takes away any strong fishy flavors, resulting in tender, flavorful rings.
Flour and Cornstarch Blend: The combination of all-purpose flour and cornstarch in the breading is key. Cornstarch gives the coating an incredible crispness that pure flour just can’t achieve.
Temperature Control: Use a thermometer to keep your grape seed oil between 350 and 365°F. This ensures a golden color without greasy or soggy calamari.
Don’t Overcrowd the Fryer: Fry your calamari in batches to avoid lowering the oil temperature, which can cause soggy calamari instead of crispy bites.

How to Serve Crispy Fried Calamari Recipe

A clear glass bowl filled with a creamy white liquid that has many small, soft, translucent white pieces floating in it, all resting on a white marbled surface. The liquid looks smooth and slightly frothy with small bubbles on top, and the translucent pieces are irregularly shaped and scattered evenly throughout the bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple is best when it comes to garnishes for this Crispy Fried Calamari Recipe. Fresh lemon wedges are essential — a squeeze of bright citrus enhances the flavors and cuts through the richness. You might also sprinkle a little flaky sea salt or fresh chopped parsley for a pop of color and freshness.

Side Dishes

This calamari pairs wonderfully with Mediterranean-inspired sides. Serve it alongside a crisp Greek salad with cucumber, tomato, olives, and feta, or creamy Tzatziki sauce for dipping. Marinara sauce is a classic choice if you prefer an Italian twist. Lightly toasted garlic bread or some roasted vegetables also make great accompaniments.

Make Ahead and Storage

Storing Leftovers

Leftover crispy fried calamari can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the calamari will lose its original crispness over time, even if it's still flavorful.

Freezing

Freezing fried calamari isn’t recommended because the texture can suffer. The coating may become soggy upon thawing, and the seafood can become rubbery. If you really want to freeze, flash freeze the coated calamari before frying in a single layer, then transfer to a freezer-safe container. Fry directly from frozen, but know it’s not ideal.

Reheating

Reheating fried calamari is tricky because it tends to lose its crispy texture and can become chewy. For best results, it’s recommended to enjoy this Crispy Fried Calamari Recipe fresh and hot right after frying. If you must reheat, try a quick bake in a preheated 350°F oven for 5–7 minutes on a wire rack to help retain some crunch, but use caution as it rarely matches freshly fried.