How to Make Fried Calamari
Making your own fried calamari at home is easier than you think! This classic Italian recipe for calamari fritti will transport you straight to the shores of the Mediterranean. With just a few simple ingredients and some basic kitchen skills, you can recreate this popular restaurant dish in the comfort of your own kitchen.
Recently a few of our friends caught a literal boatload of fresh squid to use as tuna bait. They had tons of it leftover and kindly gifted us a bag of tentacles and tubes. Fried calamari was definintely in order!
Fried squid, or Calamari fritti as its known in Italy, is a simple, classic Italian appetizer that's popular at Italian restaurants and can also be found as street food or at outdoor markets in Italy.
My recipe includes fried hot cherry peppers in addition to the squid, inspired by the fried calamari in Rhode Island, which gets tossed with a spicy pepper mixture after being fried.
The pickled peppers add a bright, tangy kick and are really delicious when fried with the same crispy coating. Plus, frying the peppers with the squid cuts out a step with traditional Rhode Island calamari.
There's nothing like enjoying plate of hot, fresh fried squid with a crisp glass of white wine or an ice cold beer.
I love it as a summer appetizer or cocktail snack, but it's also a classic addition to the Feast of the Seven Fishes dinner on Christmas Eve!
For more classic seafood recipes, try my traditional Cioppino seafood stew, Classic Creamy Lobster Bisque, these easy and elegant pan seared scallops!
Why this Fried Calamari works
- Easily make this Italian restaurant classic at home.
- Buttermilk neutralizes any "fishy" taste and tenderizes the squid.
- A quick, hot fry ensures a light, crispy breading (like in this crispy chicken cutlet recipe) with tender squid every time.
- Optional hot pickled cherry peppers add tang and lots of flavor.
- Can be served alone or with a variety of different sauces.
- Squid: Look for great quality fresh squid at your local fish market or supermarket. It should have a translucent sheen, not look cloudy or mushy in any way. I like to use the tubes and the tentacles for a mix of textures, but you can just use the tubes if you would like. While I recommend buying fresh squid, you can use frozen in a pinch. Just make sure to defrost it before using.
- Cherry Peppers: These tangy and spicy peppers add a delicious kick to calamari fritti. This is inspired by “Rhode Island style” calamari, which is tossed with banana and cherry peppers and some of their brine. They are optional, but I highly recommend adding them for their extra burst of flavor. Feel free to substitute pickled jalapenos, banana peppers, or pepperoncini if you can't find cherry peppers.
- Buttermilk: Buttermilk serves as a great tenderizer for the squid. It also helps to get rid of any fishiness and adds a subtle tanginess to the dish. Letting the tubes and tentacles soak in the salty buttermilk to let the coating stick is key. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Flour and Cornstarch: The combination of flour and cornstarch in the breading recipe is key for achieving that light and crispy coating on the calamari.
- Baking Powder: Including a small amount of baking powder in the flour mixture adds a light airiness to the coating, making it extra crispy.
- Seasonings: I keep it simple with salt and black pepper, but feel free to add in other seasonings like garlic powder or Italian seasoning for extra flavor and customize the seasonings to your liking!
- Oil: For frying, I like to use a neutral oil with a high smoke point, such as peanut (my preferred oil for flying) or canola oil. This allows the calamari to cook evenly without burning. You can also use grape seed, vegetable oil or your favorite oil for frying.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Large Pot - A heavy-bottomed pot, such as a Dutch oven, is best for frying. It will hold the oil at a consistent temperature and prevent splattering. A deep fryer is also a great.
Spider Strainer - You can also use a slotted spoon or tongs, but a spider strainer is the best tool for the job.
Candy Thermometer or Deep Frying Thermometer - It's important to keep an eye on the oil temperature while frying.
Wire Rack - I like to drain my fried foods on a wire rack set over top of a sheet pan, but you can also use paper towels.
How to Make Fried Calamari
1) Start by prepping the squid and cut them into ½-inch rings.
Tip: Avoid slicing them too thin, as they may overcook easily.
2) In a bowl, mix buttermilk, salt, drained cherry peppers, calamari rings, and tentacles. Stir well, cover, and refrigerate for at least 30 minutes or up to 8 hours.
3) In another bowl, whisk flour, cornstarch, baking powder, and black pepper.
4) Remove squid from the buttermilk mixture, allowing excess liquid to drain off.
5) Transfer squid to the flour mixture, coat well, and remove any excess flour using a strainer.
6) Heat about 1 inch of oil in a large pot or pan with high sides until it reaches 375°F. Carefully drop breaded squid pieces into the hot oil, frying in batches. Fry for 2-3 minutes or until golden, shuffling occasionally for even cooking. Transfer to paper towels or a wire rack to drain. Repeat with the remaining squid rings.
Tip: Use a spider or wire strainer to separate and move the pieces in the oil.
Serve piping hot and enjoy!
Fried Calamari Recipe Tips for Success
- Make sure you use the freshest squid possible!
- It’s really important the squid doesn’t have too much buttermilk on it when being added to the flour. You want to make sure you really shake most of it off first, or else it will clump up and make the coating thicker and more dense.
- Either use a candy or oil thermometer to make sure the oil is at approximately 375°F. Don’t let it get lower than 350°F. If you don’t have a thermometer, dip the back of a wooden spoon into the hot oil, and if it rapidly bubbles, the oil is ready.
- Work in batches! Don’t overcrowd the oil, or it will lower the temperature, which will cause the calamari to become greasy and rubbery. 2-3 minutes max in the hot oil. You want it crispy on the outside, tender on the inside, light, and not overly greasy.
- Serve hot! This recipe is best enjoyed fresh and piping hot. It can get soggy if left out for too long, so be sure to serve it right away.
Serving Deep Fried Calamari
My favorite way to enjoy really fresh calamari fritti is piping hot with just a squeeze of lemon juice over the top. You can also serve it with a side of marinara sauce, tartar sauce, or aioli for dipping.
When hosting an Italian dinner, I love pairing this dish with other classic Italian appetizers like these baked stuffed clams oreganata, tuna carpaccio and eggplant caponata.
For a seafood-forward dinner, make this baked shrimp scampi and serve it with sauteed broccoli rabe or Brussels sprouts with anchovy caper butter.
Tip: This recipe works perfectly as one of the 7 seafood dishes for a Feast Of The Seven Dishes! Serve it with Maryland style crab cakes and linguine with clams for an amazing Italian Christmas Eve dinner.
How to store Calamari Fritti
While fried squid is best eaten fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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FAQs for Calamari (Fried)
Fried calamari has a crispy, golden exterior and a tender interior when cooked correctly. It has a very mild seafood flavor and pairs well with tangy dipping sauces like marinara or aioli. When over cooked, it becomes chewy.
There are a few things to keep in mind to achieve ultra crispy fried anything.
First, make sure the oil is at the correct temperature (375°F) before adding the squid. This will allow for a quick fry and prevent it from absorbing too much oil. Don't allow the oil to ever fall below 350°F.
When putting together the coating, use a combination of flour and cornstarch to help create a light and crispy texture.
It's also important to remove any excess buttermilk and flour before frying, as it can cause clumping and hinder crispiness. Let the buttermilk drip off before adding to the flour, and shake off all excess flour before frying.
Lastly, don't overcrowd the pan or pot when frying. This will lower the temperature of the oil and result in soggy breading!
Calamari can get tough if it's cooked for too long. So, just keep an eye on the cooking time and take out the squid rings from the oil when they turn golden and crispy, which usually takes around 2-3 minutes.
And, if you slice it too thin or use older squid, it might also end up chewy. So, aim for rings that are about ½-inch thick and use fresh squid for the best results.
Absolutely! Simply swap out the all-purpose flour for your favorite gluten-free flour blend. The rest of the ingredients remain the same.
All fried food, is best eaten fresh. But if you'd like to reheat, pop the calamari in a preheated oven at 400°F for around 5-8 minutes or until it's crispy and warmed through. If you have a convection oven or an air fryer, that will work even better. Just keep in mind that the longer you heat the calamari, the tougher it will become.
I do not recommend microwaving.
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Deep Fried Calamari With Cherry Peppers
Ingredients
- 1 lb fresh squid tubes and tentacles, cleaned
- 1 cup buttermilk
- 1 teaspoon salt
- 1 cup jarred sliced cherry peppers or banana peppers drained (optional)
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon black pepper
- Neutral oil for frying such as peanut, grape seed, canola
- Lemons wedges for serving
Instructions
- Slice the tubes of squid into rings about ½ inch wide. Don’t slice them too thin or they will overcook more easily.
- Add the buttermilk, salt and drained cherry peppers to a bowl along with the calamari rings and tentacles. Mix to combine, then cover and refrigerate for at least 30 minutes, or up to 8 hours.
- In another bowl, whisk together the flour, corn starch, baking powder and black pepper.
- Heat 1 inch of oil in a large pot or pan with high sides until it reaches approximately 375 degrees F. Prepare a baking sheet with a wire rack or several layers of paper towels on top.
- Use a strainer or a clean hand to scoop up some squid from the buttermilk mixture, and let the liquid drain off. It’s important to let as much liquid drain off as you can here.
- Transfer the squid to the flour mixture and use a fork to toss to coat. Make sure the flour gets into every nook and cranny. Then use a clean, dry strainer to lift the squid out of the flour and shake off the excess.
- Working in batches, carefully drop the breaded calamari pieces into the hot oil, then use a spider or clean, dry wire strainer to move the pieces around in the oil to make sure they are separated and not sticking together.
- Fry for 2-3 minutes or until golden, moving around every so often to ensure they cook evenly.
- Transfer to paper towels or wire rack to drain, then repeat with the remaining squid until it’s all used up.
- Serve immediately, hot out of the fryer with plenty of lemon wedges, marinara sauce or your favorite dipping sauce.
Notes
- It’s really important the squid doesn’t have too much buttermilk on it when being added to the flour. You want to make sure you really shake most of it off first, or else it will clump up and make the coating thicker and more dense.
- Don't overcook the calamari or it will get tough and rubbery. 2-3 minutes max in the hot oil.
- Either use a candy or oil thermometer to make sure the oil is at approximately 375 degrees F. Don’t let it get lower than 350. Work in batches - don’t overcrowd the oil or it will lower the temperature, which will cause the calamari to become greasy and rubbery.
- If you don’t have a thermometer, dip the back of a wooden spoon into the hot oil and if it rapidly bubbles, the oil is ready.
Delicious! We have a restaurant near us that does it with the cherry peppers which is why I chose your recipe. The flavor is amazing! Doesnt even need sauce!
So glad you loved it Margot!