Name: Fried Calamari: An Incredible Ultimate Recipe You Must Try
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound fresh squid, cleaned and cut into rings; 1 cup buttermilk; 1 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil, for frying; Lemon wedges, for serving; Marinara sauce or aioli, for dipping

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Crispy, golden, and irresistibly tender—this fried calamari recipe is the perfect appetizer or party snack that brings restaurant-quality flavor straight to your kitchen. With a simple buttermilk marinade and a seasoned flour coating, every bite is flavorful and perfectly crunchy.

Fried Calamari: An Incredible Ultimate Recipe You Must Try

Why You’ll Love This Recipe

I love making fried calamari at home because it’s surprisingly quick, incredibly delicious, and always a crowd-pleaser. The buttermilk tenderizes the squid, and the blend of cornmeal and flour creates that classic crispy texture. Plus, it pairs beautifully with marinara sauce or aioli for dipping, making it ideal for any occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound fresh squid (cleaned and cut into rings)
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil (for frying)
Lemon wedges (for serving)
Marinara sauce or aioli (for dipping)

directions

I start by preparing the squid: if using whole squid, I clean and cut them into rings, then pat them dry with a paper towel.
I place the squid rings in a bowl and pour the buttermilk over them. I let them marinate for about 15 minutes.
In a separate bowl, I mix the flour, cornmeal, paprika, garlic powder, salt, and pepper.
I heat 1 to 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
I remove the squid from the buttermilk, letting the excess drip off, then coat them in the flour mixture.
Working in batches, I carefully fry the coated squid rings in the hot oil for about 1–2 minutes until golden brown.
I use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.
I repeat the frying process with the remaining squid.
I serve the calamari hot with lemon wedges and dipping sauce on the side.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: approximately 30–37 minutes

Variations

When I want to change things up, I sometimes add cayenne pepper to the flour mixture for a spicy kick. For a different coating, I use panko breadcrumbs for extra crunch. And if I’m serving a crowd, I include fried zucchini or bell pepper strips in the same batter for variety.

storage/reheating

Fried calamari is best enjoyed fresh, but I store leftovers in the refrigerator in an airtight container for up to 2 days. To reheat, I use an oven or air fryer to maintain crispiness—never the microwave, which makes it soggy.

FAQs

Can I use frozen squid?

Yes, I’ve used frozen squid rings successfully. I make sure they’re fully thawed and patted dry before marinating.

Why is my calamari rubbery?

It usually means it was overcooked. I stick to frying for just 1–2 minutes to keep the texture tender.

Can I bake instead of fry?

While I prefer frying for crispiness, I’ve baked them at 425°F on a greased sheet for 10–12 minutes, flipping halfway. They’re not as crispy, but still tasty.

What oil is best for frying calamari?

I use vegetable oil or canola oil for their neutral flavor and high smoke point.

Can I make it gluten-free?

Yes, I substitute all-purpose flour with a gluten-free flour blend and use cornmeal as usual. The results are still crispy and delicious.

How do I keep the coating from falling off?

I make sure to shake off excess buttermilk and press the squid gently into the flour mixture for a solid coating.

What’s the best dipping sauce?

I like classic marinara, garlic aioli, or even a spicy sriracha mayo for extra flavor.

Can I use calamari steaks?

Yes, I cut calamari steaks into strips and follow the same process. They fry up beautifully.

Is cornmeal necessary?

I find that cornmeal adds great texture, but if I’m out of it, I just use more flour and add a little extra seasoning.

Should I salt the calamari before frying?

The seasoned flour mixture includes salt, so I don’t add extra. I taste and adjust after frying if needed.

Conclusion

This fried calamari recipe has become one of my go-to appetizers for gatherings or even indulgent nights in. It’s easy to prepare, fries up fast, and never fails to impress with its flavor and crunch. Once I tried it, I knew it was a keeper.