Easy, Crispy Fried Calamari

Fried Calamari in red serving dish with sauce

5 from 4 votes

Easy, Crispy Fried Calamari

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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American, Italian

Servings: People

Author: Katie Workman

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

The temperature of the oil should be between 350 and 375 degrees.

Try the calamari with:

The calamari is best served fresh and hot, but if you have leftovers, you can store them in the refrigerator in an airtight container for up to 3 days. Reheat in a preheated 350 degree oven on a baking sheet for about 7 minutes until heated through.

Nutrition