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Fried Calamari: How to Make It Crispy on the Outside and Tender on the Inside
Fried calamari is one of those dishes that can go from gourmet appetizer to rubbery disappointment in seconds—especially if you’re not sure how to get that perfect golden crunch without sacrificing tenderness. Fortunately, making restaurant-quality fried calamari at home is easier than you think.
With just a few key techniques and the right ingredients, you can master the balance: crispy on the outside, tender on the inside. Here’s how.
🦑 What Is Calamari, Really?
“Calamari” is simply the Italian word for squid. It’s a versatile seafood, mild in flavor and quick-cooking—but it can turn tough and chewy if overcooked. The key to tender calamari is either a very quick cook or a very long one. For frying, we go quick.
🍋 Ingredients You’ll Need
- 1 pound fresh or thawed squid (tubes and tentacles), cleaned and sliced into ½-inch rings
- 1 cup buttermilk (for tenderizing)
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional for flavor)
- Vegetable or canola oil, for deep frying
- Lemon wedges, for serving
- Marinara or aioli, for dipping (optional)
🔪 Step-by-Step Instructions
1. Soak in Buttermilk (Optional but Recommended)
Soaking the squid in buttermilk for 30 minutes to an hour helps tenderize the rings and adds a subtle tang. It also helps the coating stick better.
2. Prep the Coating
In a shallow bowl, mix the flour, cornstarch, salt, pepper, and paprika. The cornstarch helps create a lighter, crispier crust.
3. Heat the Oil
In a deep pot or fryer, heat oil to 350°F (175°C). Use a thermometer—getting the oil temperature right is critical for a quick fry that doesn’t soak in grease.
4. Dredge and Shake
Remove calamari from the buttermilk, letting excess drip off. Toss in the flour mixture until well-coated. Shake off extra flour—you want a light, even coat.
5. Fry in Batches
Fry in small batches for 60–90 seconds. Don’t overcrowd the pot! When they’re golden brown and floating, they’re done. Overcooking = rubbery rings.
6. Drain and Season
Remove with a slotted spoon and drain on a paper towel-lined plate. While hot, sprinkle a touch more salt if desired.
7. Serve Immediately
Fried calamari is best served hot, with lemon wedges and your favorite dipping sauce.
