Crispy Fried Calamari
Crispy fried calamari is the kind of appetizer that just disappears in minutes. Golden, crunchy, and totally addictive. The secret? A quick buttermilk soak to keep it tender inside while staying perfectly crisp on the outside. Whether you’re serving it up with lemon wedges, dunking it in marinara or aioli, this restaurant-style favourite is easier to make at home than you think. Just be warned, once you start frying, everyone will be lining up for a bite!
Ingredients
- 1 lb cleaned squid with tentacles bodies cut into ⅓ to ½ inch thick rings
- 1 cup buttermilk for soaking
- 1 tsp Diamond Crystal kosher salt for soaking
- 1½ cups all-purpose flour
- ⅓ cup cornstarch
- ½ tsp baking powder
- 2 tbs dried parsley
- Salt and freshly ground black pepper to taste
- Neutral oil for shallow frying such as canola or vegetable oil
- Lemon wedges for serving
- Marinara sauce optional, for serving
- Aioli optional, for serving
Instructions
- In a medium bowl, mix the buttermilk and salt. Add the calamari, ensuring it’s fully submerged. Cover and refrigerate for 30 minutes.
- In a large bowl, whisk together the flour, cornstarch, baking powder, dried parsley, salt, and black pepper.
- Heat about 4 inches of oil in a large pot or skillet to 350-365°F.
- Using tongs, remove the calamari from the buttermilk, letting excess drip off. Coat evenly in the flour mixture, shaking off any extra.
- Fry in batches for about 3 minutes or until golden brown and crispy.
- Transfer to a wire rack over a paper towel-lined sheet pan. Season immediately with salt.
- Serve with lemon wedges and/or warmed marinara sauce or aioli for dipping.
- Enjoy
Notes
Why Buttermilk? It tenderizes the squid, No buttermilk? Use regular milk with a pinch of salt.
Oil Temperature Matters! Keep it at 350-365°F. Too hot, and the calamari burns, too cool, and it gets greasy. If you have one a thermometer helps!
Fry in Batches to keep the oil hot and ensure crispy calamari. Overcrowding leads to soggy results.
Flavour Boost: Add cayenne, garlic powder, or oregano to the flour mixture for a kick. A bit of lemon zest in the coating adds freshness.
Optional Vodka Trick: For extra crispiness, try adding 1–2 tbps of vodka to the flour mixture. Vodka evaporates faster than water, helping create a light, airy coating that stays crisp. It’s a pro move that makes a noticeable difference, especially if you’re after that restaurant-style crunch.
Tried this recipe?
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