Crispy Fried Calamari Recipe

Ingredients

Main Ingredients

• 1 pound frozen calamari tubes thawed
• Kosher salt, as needed
• ½ cup 2% milk

Dredging Mixture

• 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

For Frying and Serving

• Grape seed oil as needed for frying (about 4 inches deep)
• 1 lemon cut into wedges to serve

Instructions

1. Slice the thawed calamari tubes into ¾-inch thick rings to get uniform pieces for even cooking.
2. In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt into ½ cup 2% milk. Add calamari rings and refrigerate for 30 minutes to tenderize and reduce fishiness.
3. In a large bowl, whisk together the all purpose flour, cornstarch, baking powder, oregano, black pepper, and cayenne pepper until well combined.
4. Set a colander over a large bowl. Working in batches, use tongs to remove calamari from the milk, shaking off excess liquid. Toss calamari in the flour mixture to coat evenly. Place coated calamari in the colander to let excess flour fall off. Repeat for all rings.
5. Turn your oven to low at 150 degrees F. Place a wire rack on a sheet pan lined with paper towels and keep warm in the oven after frying.
6. Heat about 4 inches of grape seed oil in a medium pot to 350–365 degrees F. Test oil readiness by dropping one calamari ring in; it should bubble vigorously and float.
7. Fry calamari in small batches for about 3 minutes or until golden brown. Remove with tongs and place on the wire rack lined with paper towels to drain. Season immediately with kosher salt and transfer to the warm oven to keep crispy.
8. Once all batches are fried, transfer calamari to a serving plate, garnish with fresh lemon wedges, and serve immediately with optional dipping sauces like marinara or tzatziki.

Notes

• Soaking calamari in salted milk tenderizes and reduces the fishy taste.
• Serve fried calamari hot for best texture and flavor; pair with marinara or tzatziki sauce for dipping.
• To make in an air fryer: arrange calamari in a single layer in the basket, coat lightly with cooking spray, and air fry at 400 degrees F for 8 minutes until golden and cooked through.
• Leftovers can be refrigerated for up to 3 days but will lose their crunch. Avoid reheating to maintain texture.