Fried calamari is a beloved appetizer of tender squid rings and tentacles in a crisp, golden coating, served with lemon and marinara. This version, inspired by the playful chaos of “Item Asylum,” delivers maximum crunch with a light, seasoned batter that stays crispy without being greasy. It works because the squid is quickly fried at a high temperature, ensuring a tender interior and a shatteringly crisp exterior every time.
Ingredients
- 1 lb (450 g) cleaned squid (bodies and tentacles)
- 1 cup (240 ml) buttermilk
- 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
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 large egg
- 1/2 cup (120 ml) ice-cold water
- 4 cups (1 L) vegetable oil, for frying
- Lemon wedges, for serving
- Marinara sauce, for serving
Instructions
- Rinse the squid under cold water. Pat dry thoroughly with paper towels. Slice the bodies into 1/2-inch (1.25 cm) rings. Leave tentacles whole if small, or halve larger ones. Place in a bowl and cover with buttermilk. Refrigerate for 20 minutes (this tenderizes and helps the coating stick).
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, paprika, and cayenne. In a separate small bowl, beat the egg with the ice-cold water.
- Pour the egg-water mixture into the dry ingredients and stir until just combined; a few lumps are fine. The batter should be the consistency of thin pancake batter. If too thick, add a tablespoon more cold water.
- Heat oil in a deep, heavy pot (like a Dutch oven) over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Line a baking sheet with paper towels.
- Drain the squid from the buttermilk (discard the buttermilk). Working in batches, dip a handful of squid into the batter, let excess drip off, and carefully lower into the hot oil. Do not overcrowd the pot; fry in batches of about 8-10 rings.
- Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. The squid cooks quickly; overcooking makes it rubbery. Use a slotted spoon to transfer to the prepared baking sheet. Season immediately with a pinch of salt.
- Repeat with remaining squid, allowing the oil to return to 375°F (190°C) between batches. Serve hot with lemon wedges and marinara sauce.
Tips
- Dry squid is key: Pat the squid very dry before adding buttermilk; excess moisture causes the batter to slide off and the oil to splatter.
- Don’t skip the cornstarch: It creates a lighter, crispier crust than flour alone. You can substitute rice flour for a gluten-free version, but the texture will be slightly different.
- Keep oil temperature steady: Use a thermometer and adjust the heat between batches. If the oil is too cool, the calamari absorbs oil and becomes greasy; too hot, the outside burns before the squid cooks.
- Common mistake: Overcrowding the pot drops the oil temperature rapidly. Fry in small batches for the best crunch.
Serving Suggestions
Serve immediately as an appetizer with lemon wedges and warm marinara sauce for dipping. It also pairs well with a garlic aioli or a spicy remoulade. For a main course, serve over a bed of arugula with a squeeze of lemon and a drizzle of olive oil, or alongside crusty bread and a simple green salad.
Variations
- Spicy Calamari: Add 1/2 teaspoon of red pepper flakes to the batter and serve with a sriracha mayo (mix 1/4 cup mayo with 1 tbsp sriracha).
- Herb-Crusted: Add 1 tablespoon of chopped fresh parsley or oregano to the dry flour mixture for an herby flavor.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend and use cornstarch as directed. Ensure the blend contains xanthan gum for structure.
- Air-Fryer Version: Coat the squid in the dry flour mixture (no wet batter), spray with oil, and air-fry at 400°F (200°C) for 8-10 minutes, shaking halfway, until crispy.
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 on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, as it will make the coating soggy. Do not freeze fried calamari; the texture will degrade significantly.
Frequently Asked Questions
How do I keep fried calamari crispy? The most important factors are a hot oil temperature (375°F/190°C) and serving immediately. If you must hold them, keep them in a single layer on a wire rack in a 200°F (95°C) oven for up to 20 minutes, but they will soften over time.
Can I use frozen squid? Yes, thaw it overnight in the refrigerator, then pat it very dry. Frozen squid is often already cleaned. Do not refreeze thawed squid.
Why is my calamari rubbery? Overcooking is the culprit. Squid cooks in 2-3 minutes; anything longer turns it tough and chewy. Also, ensure the oil is hot enough so it cooks quickly.
Can I make the batter ahead of time? You can mix the dry ingredients ahead, but the wet batter should be made just before frying. If it sits too long, the baking powder loses its lift and the coating becomes dense.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil is not recommended because it burns at high temperatures.
Is it safe to eat squid? Yes, when cooked to a safe internal temperature of 145°F (63°C) as measured with a food thermometer. Since squid cooks so quickly, it will reach this temperature well before the coating is golden. Always ensure the squid is fresh or properly thawed.
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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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