This gluten-free fried calamari delivers the same golden, crunchy coating and tender, sweet squid rings you expect from the classic Italian-American appetizer, but without any wheat flour. A blend of rice flour and cornstarch creates a light, crisp crust that stays crunchy even after a quick fry, and a simple buttermilk soak keeps the squid perfectly tender. It’s a reliable, crowd-pleasing recipe that works for weeknight dinners or special occasions.
Ingredients
- 1 lb (450 g) cleaned squid (bodies and tentacles), sliced into 1/2-inch rings
- 1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice, let sit 5 minutes)
- 1 cup (120 g) white rice flour
- 1/2 cup (60 g) cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 4 cups (960 ml) vegetable or canola oil, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped (optional)
Instructions
- Rinse the squid rings and tentacles under cold water; pat thoroughly dry with paper towels. In a medium bowl, toss the squid with the buttermilk. Cover and refrigerate for 15–20 minutes (this helps tenderize and helps the coating stick).
- Meanwhile, in a shallow dish or pie plate, whisk together the rice flour, cornstarch, baking powder, salt, black pepper, garlic powder, and cayenne if using.
- Pour the oil into a heavy-bottomed pot or Dutch oven, leaving at least 2 inches (5 cm) of space from the top. Heat over medium-high until a deep-fry thermometer reads 375°F (190°C).
- Working in batches, lift a handful of squid from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing lightly to coat all sides. Shake off any excess and place on a wire rack. Repeat until all squid is coated.
- Carefully add a single layer of coated squid to the hot oil (do not overcrowd). Fry for 1–2 minutes, turning occasionally, until golden brown and crisp. The squid should be just cooked through and tender; overcooking makes it rubbery.
- Using a slotted spoon or spider, transfer the fried calamari to a paper-towel-lined plate. Sprinkle lightly with salt while hot. Repeat with remaining squid, letting the oil return to 375°F (190°C) between batches.
- Serve immediately with lemon wedges and chopped parsley, if desired.
Tips
- Dry the squid well: Excess moisture makes the coating soggy and causes oil splatter. Pat the squid dry before the buttermilk soak, and shake off extra buttermilk before dredging.
- Use a thermometer: Maintaining oil at 375°F (190°C) is key. If the oil is too cool, the coating absorbs oil and turns greasy; too hot, it burns before the squid cooks.
- Don’t overcrowd the pot: Adding too many pieces drops the oil temperature and steams the calamari. Fry in small batches, about 6–8 rings at a time.
- Substitute flours: If you don’t have rice flour, use an equal amount of chickpea flour or a commercial gluten-free all-purpose blend. Chickpea flour adds a slightly nutty flavor; all-purpose blends may need a little extra cornstarch for crispness.
Serving Suggestions
Serve the fried calamari hot with lemon wedges and a side of marinara sauce for dipping. It also pairs well with a creamy garlic aioli or a spicy remoulade. For a complete meal, add a simple green salad or serve alongside spaghetti with marinara (use gluten-free pasta if needed).
Variations
- Spicy: Add 1/2 teaspoon of red pepper flakes to the flour mixture for extra heat.
- Herbed: Stir 1 teaspoon of dried oregano or Italian seasoning into the flour blend.
- Lemon-pepper: Add 1 tablespoon of lemon zest and 1 teaspoon of cracked black pepper to the flour.
- Air-fryer version: Coat the squid as directed, then spray lightly with oil and air-fry at 400°F (200°C) for 8–10 minutes, shaking halfway, until crisp and cooked through.
Storage and Reheating
Fried calamari is best eaten immediately, but leftovers can be stored 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 crisp. Avoid microwaving, as it makes the coating soggy. The squid itself will become more chewy upon reheating, so it’s not ideal for meal prep.
Frequently Asked Questions
Can I use frozen squid? Yes, thaw frozen squid in the refrigerator overnight, then pat dry thoroughly. Frozen squid is often already cleaned and sliced, which saves prep time.
Why is my calamari rubbery? Overcooking is the main culprit. Squid cooks in 1–2 minutes; any longer and the proteins tighten, making it tough. Also, make sure the oil is hot enough so the exterior crisps quickly without overcooking the inside.
Can I make the coating ahead of time? Yes, you can mix the dry flour blend up to a week in advance and store it in an airtight container. However, only coat the squid right before frying, as the moisture from the buttermilk will make the coating gummy if left too long.
Is rice flour necessary? Rice flour is ideal for a light, crispy texture, but you can substitute with cornstarch alone (use 1 1/2 cups total) or a gluten-free all-purpose flour. Cornstarch alone will be extra crispy but a bit more delicate.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, peanut, or sunflower oil. Olive oil has a lower smoke point and can burn, affecting the flavor.
Can I double the recipe? Absolutely, but fry in small batches and keep the cooked calamari warm in a 200°F (95°C) oven on a wire rack while frying the rest.
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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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