Fried calamari and octopus is a classic Italian-American appetizer featuring tender rings of squid and octopus pieces coated in a light, crispy batter and fried until golden. The combination works because the two seafoods have complementary textures: calamari turns tender and slightly sweet, while octopus becomes succulent and rich when properly cooked. Served with lemon wedges and marinara sauce, this dish is a crowd-pleasing starter or main course.
Ingredients
- 1 lb (450 g) calamari (squid), cleaned, bodies and tentacles
- 1 lb (450 g) octopus, cleaned (about 2 small or 1 large)
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt, plus more for seasoning
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) paprika (optional)
- 1 cup (240 ml) cold sparkling water or club soda
- 2 cups (480 ml) vegetable or canola oil, for frying
- Lemon wedges, for serving
- Marinara sauce, for dipping (optional)
Instructions
- Prepare the octopus: If using raw octopus, bring a large pot of salted water to a boil. Add the octopus, reduce to a simmer, and cook for 45–60 minutes, until tender when pierced with a fork. (Alternatively, use pre-cooked octopus; skip this step.) Drain and let cool. Once cool, cut the tentacles into 2-inch (5 cm) pieces and the body into similar-sized chunks.
- Prepare the calamari: Rinse the calamari under cold water. Slice the bodies into 1/2-inch (1.25 cm) rings. Leave tentacles whole if small, or cut large ones in half. Pat both seafoods very dry with paper towels.
- Marinate (optional but recommended): In a bowl, combine the calamari and octopus with the buttermilk. Cover and refrigerate for 30 minutes. This helps tenderize and adds flavor. If using pre-cooked octopus, you can skip the marinating and just proceed.
- Make the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika (if using). Gradually whisk in the cold sparkling water until the batter is smooth and has the consistency of thin pancake batter. Do not overmix; a few lumps are fine.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a small amount of batter into the oil; it should sizzle and float immediately.
- Coat the seafood: Drain the seafood from the buttermilk (if used) and pat dry. Dip a few pieces into the batter, letting the excess drip off. Carefully place them into the hot oil in a single layer, without overcrowding. Fry in batches of 6–8 pieces.
- Fry: Cook for 2–3 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the seafood should reach 145°F (63°C) as the safe minimum per USDA FSIS guidelines; check with a food thermometer if unsure. Remove with a slotted spoon and drain on paper towels. Sprinkle with a little salt immediately.
- Repeat: Fry the remaining batches, allowing the oil to return to 350°F (175°C) between batches.
- Serve: Transfer to a serving platter with lemon wedges and marinara sauce on the side. Serve immediately for maximum crispiness.
Tips
- Dry thoroughly: Moisture is the enemy of crispiness. After cleaning, pat the seafood completely dry with paper towels before coating. Excess water will cause the batter to slide off and the oil to splatter.
- Don’t overcook: Calamari becomes rubbery if cooked too long. Frying for 2–3 minutes is enough; the squid should be just opaque and tender. Octopus is already tender from pre-cooking, so it only needs to crisp the coating.
- Use cold batter: Cold sparkling water makes the batter lighter and crispier. Keep the batter chilled in the fridge while you prepare the seafood, but stir it gently before dipping.
- Substitutions: If you can’t find octopus, use all calamari (increase to 2 lb/900 g). For a gluten-free version, replace the all-purpose flour with rice flour or a 1:1 gluten-free blend. Buttermilk can be replaced with milk mixed with lemon juice as noted.
Serving Suggestions
Serve the fried calamari and octopus hot, with lemon wedges and a side of warm marinara sauce for dipping. It pairs well with a crisp white wine like Pinot Grigio or a cold beer. For a complete meal, serve over a bed of arugula with a simple vinaigrette, or alongside a fresh tomato salad and crusty bread.
Variations
- Spicy: Add 1/2 tsp (1 g) cayenne pepper or a pinch of red pepper flakes to the batter for heat.
- Herbed: Mix 1 tbsp (15 ml) chopped fresh parsley or oregano into the batter for an herby note.
- Asian-style: Replace the paprika with five-spice powder and serve with a soy-ginger dipping sauce.
- Grilled instead: If you prefer not to fry, grill the marinated calamari and octopus over high heat for 2–3 minutes per side, brushing with olive oil and lemon.
Storage and Reheating
Leftover fried seafood is best eaten immediately, but you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or until hot and crisp. Avoid microwaving, as it will make the coating soggy. Do not freeze fried seafood, as the texture will degrade.
Frequently Asked Questions
Why is my calamari rubbery? Overcooking is the most common cause. Calamari cooks very quickly; if you fry it for more than 3 minutes, it becomes tough. Also, make sure the oil is hot enough—if it’s too cool, the batter absorbs oil and the seafood steams instead of frying.
Do I need to pre-cook the octopus? Yes, unless you buy it pre-cooked. Raw octopus is very tough and requires long, slow simmering to become tender. Pre-cooking also reduces the frying time, so the coating doesn’t burn before the octopus is done.
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator overnight and pat it very dry before using. Frozen octopus is often already tenderized; check the package. Frozen calamari works well, but make sure it’s fully thawed.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, imparting a bitter taste.
Can I make the batter ahead? Yes, you can mix the dry ingredients ahead and store them in a sealed container. Add the sparkling water just before frying, as the carbonation is what makes the batter light.
Is it safe to eat if undercooked? Seafood must reach an internal temperature of 145°F (63°C) per USDA FSIS guidelines. Since the pieces are small and fried quickly, check one piece with a thermometer to ensure it’s safe. If in doubt, cook a bit longer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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