Appetizers · Seafood
The best crispy calamari you'll ever make at home — tender rings with a light seasoned crust, perfectly fried and served with homemade marinara. Better than any Italian restaurant! Follow our tested method and you'll get perfect results every single time.
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Soak squid rings in buttermilk 30 minutes. The lactic acid tenderizes the squid (prevents rubbery texture) and helps the flour coating adhere. Don't skip this step.
Combine flour, cornstarch (adds extra crispiness), garlic powder, paprika, cayenne, salt and pepper. The cornstarch makes the crust lighter and crispier than flour alone.
Remove squid from buttermilk, letting excess drip. Working in batches, toss in the flour mixture until evenly coated. Shake off excess flour — too much coating = heavy, doughy crust.
Heat oil to 375°F. Fry in small batches (don't overcrowd). Calamari fries FAST — 2 minutes for small rings, 3 minutes max. Longer = rubbery. Watch carefully.
Pull calamari immediately when golden. If you wait until it looks 'done' it's already overcooked. Light golden = perfectly tender inside. Dark gold = chewy and tough.
Toss with a pinch of salt and squeeze of lemon immediately off the fryer. Serve with warm marinara and extra lemon wedges. Calamari must be served within minutes of frying.
Rubbery calamari has two causes: either overcooked (more than 3 minutes) or not soaked in buttermilk first. The buttermilk tenderizes the squid, and keeping fry time under 3 minutes keeps it tender.
Yes — thaw completely in the refrigerator overnight. After thawing, pat very dry with paper towels to remove excess moisture. Excess moisture prevents crisping and can cause oil to splatter.
Classic marinara is traditional. Other excellent options: aioli (garlic mayo), lemon butter sauce, spicy sriracha mayo, or tartar sauce. Warm sauce contrasts beautifully with hot crispy calamari.
