Fried Calamari
on Mar 23, 2018, Updated May 29, 2025
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A mixture of cornstarch and all-purpose flour make stovetop fried calamari tender, crisp, light, and absolutely delicious. Serve with marinara, or the dipping sauce of your choice!
If you are a fan of fried calamari at restaurants, but have been afraid to make it at home, this is the recipe for you. No need for a deep fryer, you’ll just fry up this crispy, tender squid in a pan on the stovetop. The combination of cornstarch and flour results in crunchy bites that aren’t heavy or greasy. And it’s so much faster and easier than you would think!
You can use bottled marinara sauce for dipping, or make your own marinara, or try any number of other dipping sauces, as suggested below! Tartar sauce is another classic option. This is one of my family’s favorite appetizers.
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“Just made this tonight for my 6 year-old calamari connoisseur. This recipe nailed it! Just like his favorites at BJ’s, Olive Garden and Cheesecake Factory. Now I can make it at home.” – Heather.
Dredge the squid in a mixture of flour and cornstarch for light and crunchy fried calamari. Delicious and tastes just like at the restaurant.
If you really want to give your friends and family a treat, also make a batch of Zucchini Fritti.
What's In This Post?
Ingredients
- Vegetable or canola oil – For frying.
- All-purpose flour and cornstarch – First, I tried dredging the calamari rings exclusively in cornstarch, but they came out alarmingly white and with too unwavering a thin, crackly coating. Plain flour kept getting yielding results that got soggy fast. So, this time I used a mixture of the two, and we practically scorched our tongues trying to inhale the squid as soon as it hit the paper towels to drain.
- Cayenne pepper – For a little kick.
- Egg and milk – A rich base so the flour adheres to the squid.
- Squid – Cleaned and cut into rings, with the tentacles cut into small pieces.
- Marinara sauce and lemon wedges– To serve.
Tips for Crispy, Tender Calamari
Don’t cook the calamari for too long – fry the squid just until the coating is lightly browned and crunchy.
Don’t crowd the pan; you want the calamari to have room to move around in the oil so the exterior can brown and get crunchy.
Adding too much calamari at once can also lower the oil temperature and prevent the calamari from crisping up. The oil should be between 350 and 375 degrees.
How to Make Crispy Fried Calamari
- Prepare the frying station: In a medium saucepan heat oil over medium-high heat and line a plate with a couple of layers of paper towels.
- Set up your coating station.
- Dredge the squid: When the oil is hot, take a small handful of the squid and drop it in the egg mixture, stirring to coat. Lift them out, let the excess egg wash drip off, toss them in the flour mixture, and place them into the hot oil. Once golden brown and crispy remove them with a slotted spoon to the paper towel-lined plate and let drain and cool slightly.
- Serve with marinara sauce and lemon wedges, if desired.
More Sauce to Serve with Fried Calamari
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Easy, Crispy Fried Calamari
Ingredients
- 2 cups vegetable or canola oil (for frying)
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 2 teaspoons coarse or kosher salt (plus more for sprinkling the calamari)
- 1 teaspoon cayenne pepper (or to taste)
- 1 large egg
- ½ cup milk
- 1 pound squid (cleaned and cut into rings, tentacles cut into small pieces)
- 1 cup marinara sauce (to serve, optional)
- Lemon wedges (to serve, optional)
Instructions
- In a medium saucepan heat the oil over medium-high heat. Place a couple of layers of paper towels on a plate and set aside.
- While the oil is heating, in a shallow bowl combine the flour, cornstarch, salt, and cayenne pepper. In another shallow bowl combine the egg and milk.
- When the oil is hot (you can test by coating one piece of calamari and dropping it into the oil; it should sizzle, and take about 1 to 2 minutes to brown completely), start taking a small handful of the squid and dropping them in the egg mixture, stirring to coat. Lift them out, let the excess egg wash drip off, then transfer them to the bowl with the flour mixture. Toss to coat them completely, shake off any excess then sprinkle the pieces into the hot oil. Use a slotted spoon to move them around for 1 to 2 minutes, until they are golden brown and crispy. Remove them to the paper towel-lined plate and let drain and cool slightly. Repeat with the remaining calamari.
- Serve with marinara sauce and lemon wedges, if desired.
Notes
Nutrition
FAQs
Calamari is the Italian word for squid. Compared to octopus, squid is slightly milder and sweeter.
There is a little trick to tenderize the calamari and tame any overwhelming fishy flavors. Try soaking the calamari in salted milk or buttermilk for about 30 minutes before frying.
Thanks you !!
Just made this tonight for my 6 year old calamari connoisseur. I made as written except for cutting the salt in half. This recipe nailed it! Just like his favorites at BJ’s, Olive Garden and Cheesecake Factory. No more fear of having the waiters forget that I requested calamari without garnish. Now I can make it at home.
woo hoo! my kid probably needs a calamari fix, too….
Hi there! I could have sworn I’ve visited this web site before but after browsing through many of the articles I realized it’s new to me.
Anyhow, I’m definitely pleased I stumbled upon it and I’ll be bookmarking it and checking back regularly!
Awesome recipe Katie! Thank You!
Best Regards,
Michael
So glad you liked it!
I am looking for a recipe for the white dipping sauce for calamari served at the Olive Garden.