Spicy fried calamari is a boldly seasoned take on the classic Italian-American appetizer, where tender rings and tentacles are coated in a light, crispy batter and tossed with chili flakes and fresh herbs. The heat comes from both the seasoned flour and a quick toss after frying, making every bite punchy and satisfying. This version uses a buttermilk soak to tenderize the squid and a cornstarch-based coating for an extra-crunchy crust that stays crisp longer.
Ingredients
- 1 lb (450 g) cleaned calamari (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) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/4 cup (60 ml) buttermilk (for batter)
- 1 large egg
- 1 tbsp (15 ml) hot sauce (like Frank’s or sriracha)
- Vegetable or canola oil, for frying (about 4 cups / 960 ml)
- 1 tsp (5 g) chili flakes (red pepper flakes)
- 2 tbsp (30 g) chopped fresh parsley
- 1 lemon, cut into wedges, for serving
- For the aioli: 1/2 cup (120 g) mayonnaise, 2 cloves garlic (minced), 1 tsp (5 ml) lemon juice, 1/2 tsp (2.5 g) chili powder, 1/4 tsp (1.25 g) salt
Instructions
- Prep the calamari: If your calamari is not already cleaned, rinse the bodies and tentacles under cold water. Slice the bodies into 1/2-inch (1.25 cm) rings. Pat dry with paper towels. In a medium bowl, combine the calamari with 1 cup (240 ml) buttermilk. Cover and refrigerate for 30 minutes (this helps tenderize and reduces fishiness).
- Make the aioli: While the calamari soaks, whisk together the mayonnaise, minced garlic, lemon juice, chili powder, and salt in a small bowl. Cover and refrigerate until serving.
- Prepare the coating: In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
- Make the wet batter: In a separate bowl, whisk the egg, 1/4 cup (60 ml) buttermilk, and hot sauce until smooth.
- Heat the oil: In a large heavy-bottomed pot (like a Dutch oven), heat about 2 inches (5 cm) of oil to 350°F (175°C) over medium-high heat. Use a deep-fry thermometer to monitor the temperature.
- Coat the calamari: Drain the calamari from the buttermilk (discard the soaking liquid). Working in batches, dip a few pieces into the wet batter, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere. Shake off any excess and place on a wire rack.
- Fry: Carefully add a batch of coated calamari to the hot oil, without overcrowding (about 6-8 pieces at a time). Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the squid should reach 145°F (63°C) as a safe minimum, but since the pieces are thin, they will likely be done when golden. Use a food thermometer to check if you are unsure.
- Drain and season: Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with a pinch of salt and a few chili flakes. Repeat with the remaining calamari, allowing the oil to return to 350°F (175°C) between batches.
- Toss and serve: In a large bowl, gently toss the fried calamari with chopped parsley and a little extra chili flakes if desired. Serve immediately with lemon wedges and the chili-garlic aioli.
Tips
- Don’t skip the buttermilk soak: It helps tenderize the squid and neutralizes any ammonia-like odor. If you don’t have buttermilk, mix 1 cup (240 ml) milk with 1 tbsp (15 ml) lemon juice and let sit for 5 minutes.
- Keep the oil temperature steady: If the oil drops too low, the coating will absorb oil and become greasy. If it’s too high, the outside will burn before the squid cooks. Use a thermometer and adjust the heat between batches.
- Don’t overcrowd the pot: Frying too many pieces at once lowers the oil temperature and makes them stick together. Fry in small batches and let the oil recover.
- For extra crispiness: Use a mixture of cornstarch and flour (as written) and make sure the calamari is very dry before coating. You can also freeze the coated pieces for 10 minutes before frying to help the coating adhere.
Serving Suggestions
Serve the spicy fried calamari immediately as an appetizer or main with a side of the chili-garlic aioli for dipping. It pairs wonderfully with a crisp green salad, grilled lemon, or a cold beer. For a fuller meal, serve over a bed of arugula with shaved fennel and a lemon vinaigrette, or alongside crusty bread and a simple tomato salad.
Variations
- Extra hot: Add 1/2 tsp (2.5 g) more cayenne to the flour and a pinch of cayenne in the aioli.
- Garlic-herb: Add 1 tsp (5 g) dried oregano or thyme to the flour and toss with fresh basil instead of parsley.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your cornstarch is certified gluten-free.
- Baked version: For a lighter option, coat the calamari as directed, then spray with oil and bake at 425°F (220°C) for 12-15 minutes, turning halfway, until crispy and cooked through.
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 preheated 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it will make the coating soggy. The aioli can be refrigerated for up to 3 days.
Frequently Asked Questions
How do I clean fresh calamari? To clean a whole squid, pull the head and tentacles away from the body. Remove the beak (the hard part at the base of the tentacles) and discard the innards. Peel off the purple skin from the body and rinse the body tube inside and out. Cut the tentacles above the eyes and discard the head. You can also ask your fishmonger to clean them for you.
Can I use frozen calamari? Yes, frozen calamari works well. Thaw it overnight in the refrigerator, then pat it very dry before soaking. Frozen squid is often already cleaned, which saves time.
Why is my calamari rubbery? Overcooking is the main culprit. Squid cooks very quickly—2 to 3 minutes is enough. If you cook it longer, the proteins tighten and become tough. Also, make sure the oil is hot enough so the outside crisps before the inside overcooks.
Can I make the batter ahead of time? You can mix the dry flour mixture and the wet batter separately up to a day ahead, but once combined, the batter should be used immediately. The calamari can be coated and refrigerated for a few hours before frying, but it’s best to fry right after coating.
What if I don’t have buttermilk? Use regular milk with a splash of lemon juice or vinegar, or use plain yogurt thinned with a little water. The acid helps tenderize the squid similarly.
Is it safe to eat undercooked squid? No. Squid must be cooked to a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. Since the pieces are thin, they will reach this temperature quickly during frying—just ensure the oil is at 350°F (175°C) and fry for at least 2 minutes.
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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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