Here’s a crispy, restaurant-style fried squid (calamari) recipe 🦑✨ — golden outside, tender inside.
🦑 Fried Squid (Calamari)
Ingredients
- 1 lb (450 g) squid, cleaned and cut into rings
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika or cayenne (optional, for heat)
- Oil for frying (vegetable, canola, or peanut)
- Lemon wedges, for serving
- Optional: marinara or aioli for dipping
Instructions
- Prep squid
Rinse squid rings and pat dry with paper towels — moisture prevents crispiness. - Heat oil
Fill a deep skillet or pot 2–3 inches deep with oil. Heat to 350°F (175°C). - Coat squid
In a shallow bowl, mix flour, cornstarch, salt, pepper, and optional spices.
Toss squid rings in the mixture until evenly coated. Shake off excess. - Fry
Fry squid in batches for 1–2 minutes, until golden and crispy. Don’t overcook — squid cooks very fast. - Drain & serve
Remove with a slotted spoon, drain on paper towels, and serve immediately with lemon wedges and dipping sauce.
Tips for Perfect Fried Squid
- Pat squid completely dry before coating
- High heat = quick frying for crispiness
- Don’t overcrowd pan; fry in small batches
- Serve immediately; fried squid loses crispiness if it sits too long
Variations
- Spicy: Add cayenne or chili powder to flour mix
- Garlic Parmesan: Toss fried squid in garlic powder and grated Parmesan
- Tempura-style: Use tempura batter instead of dry flour coating
- Asian-style: Serve with sweet chili sauce or soy-garlic glaze
I can also give a crispy air-fryer version that’s lighter but still crunchy, if you want.
Do you want me to do that?
