Fried calamari—tender rings of squid in a crisp, golden coating—is a beloved appetizer at seafood restaurants and Italian-American tables. While it’s often seen as an indulgent treat, understanding its nutrition can help you enjoy it wisely. This recipe delivers restaurant-quality crunch at home, using a light buttermilk soak and a seasoned flour coating for maximum flavor without heaviness.
Ingredients
- 1 lb (450 g) cleaned squid (bodies and tentacles), sliced into 1/2-inch rings
- 1 cup (240 ml) buttermilk
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) salt
- 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)
- 2 large eggs
- 2 cups (470 ml) vegetable or canola oil, for frying
- Lemon wedges, for serving
Instructions
- Rinse the squid under cold water and pat dry with paper towels. If the squid is not already cleaned, remove the beak, quill, and any cartilage, then slice the bodies into rings.
- In a medium bowl, soak the squid in buttermilk for 15 minutes. This tenderizes and helps the coating stick.
- Meanwhile, in a shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne if using.
- In another shallow dish, beat the eggs with 2 tablespoons of water.
- Heat the oil in a deep, heavy pot (like a Dutch oven) to 375°F (190°C). Use a deep-fry thermometer to maintain temperature.
- Drain the squid well (discard the buttermilk). Working in batches, dip the squid into the egg mixture, then dredge in the flour mixture, shaking off excess.
- Fry in batches, without crowding, for 2–3 minutes until golden brown and just cooked through. The squid should be opaque and tender, not rubbery. Remove with a slotted spoon to a paper-towel-lined plate.
- Serve immediately with lemon wedges and your favorite dipping sauce.
Tips
- Dry thoroughly: Moisture is the enemy of crisp coating. Pat the squid very dry before soaking and shake off excess buttermilk before dredging.
- Don’t overcook: Squid cooks in minutes; over-frying makes it tough and chewy. Cook just until golden, then remove immediately.
- Oil temperature: Keep the oil at 375°F (190°C). If it drops too low, the coating absorbs oil and becomes greasy. Use a thermometer and adjust heat between batches.
- Substitution: No buttermilk? Use 1 cup milk mixed with 1 tablespoon lemon juice and let sit for 5 minutes.
Serving Suggestions
Serve fried calamari hot with lemon wedges and a side of marinara sauce, garlic aioli, or a squeeze of fresh lemon. It pairs well with a crisp white wine or a cold beer. As an appetizer, it’s perfect for sharing; as a main, serve over a bed of mixed greens with a light vinaigrette.
Variations
- Spicy Calamari: Add 1/2 teaspoon of chili flakes to the flour mixture for extra heat.
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend and use cornstarch as directed.
- Air-Fryer Version: Coat the squid as directed, then spray with oil and air-fry at 400°F (200°C) for 8–10 minutes, shaking halfway, until crisp.
- Herb-Coated: Add 1 tablespoon of dried oregano or Italian seasoning to the flour for an herby twist.
Storage and Reheating
Fried calamari is best enjoyed 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 until crisp. Avoid microwaving, as it will make the coating soggy. Do not freeze fried calamari, as the texture will suffer.
Frequently Asked Questions
Is fried calamari healthy? Fried calamari is high in protein and low in carbohydrates, but the frying adds calories and fat. A 3-ounce serving (about 85 g) typically contains around 200–250 calories, 10–15 g of fat, and 15–20 g of protein. It’s fine as an occasional treat, not a daily staple.
How do I know when the squid is cooked? Squid cooks quickly—when the coating is golden brown and the squid turns opaque white, it’s done. Overcooking turns it rubbery. The USDA FSIS recommends cooking seafood to a safe minimum internal temperature of 145°F (63°C) for fish, but squid is often cooked by visual doneness; using a thermometer on a large piece can help ensure safety.
Can I use frozen squid? Yes, thaw it overnight in the refrigerator, then pat dry thoroughly. Frozen squid is often already cleaned, which saves prep time.
Why did my coating fall off? The most common reasons are wet squid, not shaking off excess flour, or frying at too low a temperature. Make sure the squid is dry and the oil is hot before frying.
Can I make the coating ahead of time? Yes, you can mix the dry flour mixture and store it in an airtight container for up to a week. But do not coat the squid in advance, as the moisture will make the coating soggy.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which burns at high temperatures.
Related
- Pakora Varieties: 7 Easy Recipes for Crispy Indian Fritters
- Pakora Dipping Sauce: 5 Easy Recipes
- Pakora English Name: What Are Pakoras Called?
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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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