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!
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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.
- 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.
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
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
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.
Frequently Asked Questions:
Absolutely! Fresh calamari can yield excellent results and may be even more tender. Just be sure to clean it well and slice into ¾-inch rings like the frozen version. The salted milk soak is still highly recommended to tenderize and enhance flavor.
The salted milk soak tenderizes the calamari and helps mellow out any strong fishy odors, resulting in a milder, more enjoyable flavor and pleasantly tender texture.
Yes! For a lighter alternative, you can coat the calamari as instructed, arrange in a single layer in your air fryer basket, spray lightly with cooking spray, and air fry at 400°F for about 8 minutes until golden and cooked through.
Final Thoughts
This Crispy Fried Calamari Recipe stands out because of its tender rings, perfectly seasoned coating, and that irresistible crunch we all crave. Whether you’re serving it up for a casual get-together or an elegant appetizer, the steps are straightforward and the result always impressive. I hope making this recipe brings as much joy to your kitchen as it does to your table. So grab your lemon wedges, sauces, and loved ones, and savor every bite of this delightful Mediterranean classic!
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Crispy Fried Calamari Recipe
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Greek, Italian, Mediterranean
Description
This Crispy Fried Calamari recipe features tender calamari rings soaked in a salted milk mixture for extra tenderness and coated in a seasoned flour and cornstarch blend before being fried to a golden crisp. Perfect as a flavorful appetizer or snack, it's served with fresh lemon wedges and can be paired with marinara or Tzatziki sauce for dipping. Ideal for fans of Mediterranean, Greek, and Italian cuisine.
Ingredients
Calamari and Marinade
- 1 pound frozen calamari tubes thawed
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup 2% milk
Breading
- 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
Cooking
- Grape seed oil as needed for frying
- Additional kosher salt for seasoning after frying
- 1 lemon cut into wedges to serve
Instructions
- Slice Calamari: Slice the thawed calamari tubes into ¾-inch thick rings for even cooking.
- Soak in Salted Milk: In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt into ½ cup 2% milk. Add the calamari rings and refrigerate for 30 minutes to tenderize and reduce any fishy taste.
- Prepare Breading Mixture: In a large bowl, whisk together the all purpose flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper until well combined.
- Coat Calamari: Set a large colander over a bowl. Using tongs, take about half of the calamari rings from the milk, shaking off excess milk, and toss them into the flour mixture until evenly coated. Place coated calamari into the colander. Repeat with remaining calamari.
- Preheat Oven to Keep Warm: Set your oven to low, 150 degrees Fahrenheit. Prepare a large sheet pan with a wire rack topped with paper towels to drain the fried calamari.
- Heat Oil for Frying: Heat approximately 4 inches of grape seed oil in a 2.5-quart pot to 350–365 degrees Fahrenheit. Test readiness by dropping one calamari ring; it should bubble and float.
- Fry Calamari: Carefully add some of the coated calamari to the hot oil with tongs. Fry for about 3 minutes or until golden brown. Remove with tongs and place on the paper towel-lined wire rack. Immediately season with kosher salt.
- Keep Warm: Transfer the fried calamari to the preheated oven to stay warm while frying the rest.
- Serve: Arrange the fried calamari on a serving plate, finish with a squeeze of fresh lemon juice, and serve hot with optional dipping sauces like marinara or Tzatziki.
Notes
- Soaking calamari in salted milk tenderizes it and reduces fishy flavors.
- Serve fried calamari hot for best texture and flavor.
- Pair with marinara sauce or Tzatziki for a classic Mediterranean touch.
- For air fryer: coat calamari, arrange in a single layer, spray lightly with cooking spray, and air fry at 400 degrees Fahrenheit for 8 minutes or until golden and cooked through.
- Leftovers can be refrigerated up to 3 days but lose crispness; reheating is not recommended.
Nutrition
- Serving Size: 1 serving (about 4 ounces cooked calamari)
- Calories: 280 kcal
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 115 mg
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