Fried calamari is a beloved appetizer of tender squid rings in a crisp, golden shell, served with lemon and marinara. Using rice flour instead of wheat flour creates an exceptionally light, crunchy coating that stays crisp longer and is naturally gluten-free. This recipe delivers restaurant-quality results at home with a simple technique and a few key tips.
Ingredients
- 1 lb (450 g) cleaned squid (bodies and tentacles), fresh or thawed
- 1 cup (120 g) rice flour (white or brown rice flour)
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) salt, plus more for seasoning
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder (optional)
- 1/2 tsp (1 g) paprika (optional)
- 2 large eggs, beaten
- 1 cup (240 ml) buttermilk or whole milk (for soaking)
- 4 cups (1 L) vegetable or canola oil, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the squid: If not already cleaned, rinse the squid under cold water. Slice the bodies into 1/2-inch (1.25 cm) rings. Pat the rings and tentacles thoroughly dry with paper towels. Place them in a bowl and pour the buttermilk or milk over them; stir to coat. Let soak for 10 minutes while you prepare the rest.
- Set up the dredging station: In a shallow dish, whisk together the rice flour, cornstarch, salt, pepper, and any optional spices. In a second shallow dish, beat the eggs. Drain the squid well (discard the milk) and pat dry again with paper towels—moisture is the enemy of crispness.
- Heat the oil: Pour the oil into a heavy-bottomed pot or Dutch oven, leaving at least 3 inches (7.5 cm) of headspace. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, a cube of bread dropped in should sizzle and turn golden in about 60 seconds.
- Coat the squid: Working in batches of about 8–10 pieces, dip the squid first into the beaten eggs, letting excess drip off, then into the flour mixture. Toss gently to coat evenly, pressing the coating on. Shake off any excess flour and place on a wire rack—do not stack.
- Fry in batches: Carefully add the coated squid to the hot oil, one piece at a time, without crowding (the temperature will drop if you add too much). Fry for 2–3 minutes, turning occasionally with a slotted spoon, until the coating is golden brown and the squid is just cooked through. The squid will turn opaque and tender; overcooking makes it rubbery.
- Drain and season: Remove the calamari with a slotted spoon and transfer to a paper-towel-lined plate. Immediately sprinkle with a little salt. Return the oil to 350°F (175°C) between batches.
- Serve right away: Once all batches are fried, transfer to a serving platter, garnish with parsley and lemon wedges, and serve immediately while still crisp. For food safety, the squid should reach an internal temperature of 145°F (63°C) as measured with a food thermometer, though the short fry time typically achieves this.
Tips
- Dry the squid thoroughly: After soaking in buttermilk, pat the squid completely dry before coating. Excess moisture creates steam and makes the coating soggy or fall off.
- Don’t skip the cornstarch: Cornstarch lightens the rice flour and adds extra crispness. If you’re strictly gluten-free, ensure your cornstarch is certified gluten-free (most are).
- Keep the oil temperature steady: Use a thermometer and don’t overcrowd the pot. If the oil gets too cool, the coating absorbs oil and becomes greasy; if too hot, it burns before the squid cooks.
- For extra crunch, double-coat: After the first dredge, dip the squid back into the egg and then into the flour again for a thicker, crunchier shell.
Serving Suggestions
Serve the fried calamari immediately with lemon wedges and your favorite dipping sauce—classic marinara, aioli, or a spicy remoulade all work well. It pairs beautifully with a cold beer or a crisp white wine like Pinot Grigio. As an appetizer, it’s perfect for sharing; as a main, serve it over a simple arugula salad with shaved fennel and a lemon vinaigrette.
Variations
- Spicy Calamari: Add 1/2 tsp (1 g) cayenne pepper or a pinch of chili flakes to the flour mixture for heat.
- Herbed Coating: Mix 1 tbsp (2 g) dried oregano or thyme into the flour for an Italian twist.
- Tempura-Style: Replace the egg wash with ice-cold sparkling water and use only rice flour (no cornstarch) for an even lighter, lacier crust.
- Gluten-Free with a Twist: Use chickpea flour instead of rice flour for a nutty flavor and slightly denser crunch.
Storage and Reheating
Fried calamari is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the calamari on a baking sheet in a preheated 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 leave fried calamari at room temperature for more than 2 hours; refrigerate promptly. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use all-purpose flour instead of rice flour? Yes, you can substitute an equal amount of all-purpose flour, but the coating will be slightly heavier and less crispy. Rice flour is what gives the extra crunch and gluten-free quality.
How do I prevent the coating from falling off? Make sure the squid is completely dry before coating, and let the coated pieces rest on a wire rack for 5 minutes before frying. This helps the coating adhere.
Can I use frozen squid? Absolutely. Thaw it overnight in the refrigerator, then pat it very dry. Frozen squid is often already cleaned, saving time.
Why is my calamari rubbery? Overcooking is the usual culprit. Squid cooks in 2–3 minutes; any longer and it becomes tough. Also, ensure the oil is hot enough so it cooks quickly.
Can I make this gluten-free? Yes, this recipe is naturally gluten-free if you use certified gluten-free rice flour and cornstarch. Check the labels on your spices and buttermilk if you have celiac disease.
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.
Related
- Pakora Masala Recipe for Crispy Fritters
- Pakora Mix Ingredients: Easy Homemade Batter
- Pakora Batter Recipe (Crispy & Easy)
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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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