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A heaping platter of golden fried calamari rings and tentacles with lemon wedges, parsley and a bowl of warm marinara

Crispy Fried Calamari

Tender squid rings and tentacles soaked in buttermilk, coated in seasoned flour and cornstarch and fried until golden and crisp. Serve with lemon and marinara.
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Prep Time 15 minutes
Cook Time 15 minutes
Soak 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 290
Ingredients Method Notes

Ingredients
  

Calamari
  • 1 1/2 pounds cleaned squid tubes and tentacles tubes cut into 1/2-inch rings (680 g)
  • 1 cup buttermilk (240 ml)
Seasoned coating
  • 1 cup all-purpose flour (125 g)
  • 1/2 cup cornstarch (60 g) or fine semolina
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional
For frying and serving
  • 2 quarts neutral oil peanut, canola or vegetable (2 liters)
  • flaky sea salt to finish
  • 1 lemon cut into wedges
  • 2 tablespoons fresh parsley chopped
  • 1 cup marinara sauce warmed, for dipping

Method
 

Prep
  1. Pat the squid dry, place it in a bowl with the buttermilk and refrigerate for 30 minutes or up to 2 hours.
  2. Heat at least 2 inches of oil in a heavy Dutch oven to 375°F (190°C). Set a wire rack over a sheet pan.
  3. Whisk the flour, cornstarch, salt, pepper, paprika, garlic powder and cayenne in a wide bowl.
Fry
  1. Working in batches, lift squid from the buttermilk, let excess drip off and toss in the coating. Shake off loose flour.
  2. Fry for 1 1/2 to 2 minutes, stirring once, until pale golden and crisp and the squid is opaque and firm.
  3. Transfer to the wire rack and sprinkle with flaky salt. Let the oil return to 375°F (190°C) before the next batch.
  4. Serve hot with lemon wedges, parsley and warm marinara.

Notes

Timing: Do not fry longer than 2 minutes per batch or the squid will turn rubbery.
Air fryer: Spray coated squid with oil and cook at 400°F (200°C) for 6 to 8 minutes, shaking halfway.
Nutrition is an estimate per serving, including absorbed oil but not the marinara.