Fried Calamari
Squid tubes, sliced into rings and tossed in flour, semolina and cornstarch, fry in about 10 minutes. Lemon-garlic mayo and parsley finish the plate for 4.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 120 g
- 60 g
- 30 g
- 1 tsp
- ½ tsp
- ½ tsp
- 1 l
- 2 cloves
- 120 g
- 1 tbsp
- 1 tbsp
- 10 g
Process
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If the squid tubes are fresh, rinse them under cold water and pat completely dry with paper towels. Slice crosswise into rings about 1 cm wide. If using tentacles, cut them into bite-sized clusters. Keep the squid cold until frying.
Make the aioli: in a small bowl, whisk together the mayonnaise, grated garlic, lemon juice and olive oil until smooth. Season with a pinch of salt, cover and refrigerate while you fry.
In a wide bowl, whisk together the all-purpose flour, semolina, cornstarch, fine salt, black pepper and smoked paprika until evenly combined.
Pour the neutral oil into a deep, heavy pot to a depth of about 5 cm. Heat over medium-high until it reaches 190°C on a kitchen thermometer; if you have no thermometer, a pinch of flour should sizzle and rise immediately.
Working in batches of about 150 g, drop the squid rings into the flour mixture and toss with your hands until every piece is coated. Shake off excess flour in a colander or sieve so the coating is thin and even.
Carefully lower the coated squid into the hot oil one piece at a time so they do not stick. Fry for 60 to 90 seconds, turning once, until pale golden and just firm. Do not crowd the pot or the temperature will drop.
Lift the calamari out with a slotted spoon or spider and drain on a wire rack set over a tray, not on paper towels, so the crust stays crisp. Sprinkle immediately with a little fine salt.
Let the oil return to 190°C between batches and repeat with the remaining squid. Serve hot with the garlic aioli, lemon wedges and a scattering of chopped flat-leaf parsley.
Kitchen notes
Kitchen notes
- The most common mistake is frying at too low a temperature: below 180°C the squid steams, releases water and turns rubbery. Keep the oil at 190°C and fry in small batches.
- Pat the squid bone-dry before coating. Any surface water makes the flour clump and the crust blow off in the oil.
- Fry for 60 to 90 seconds only. Calamari is done the moment it turns pale gold and feels just firm; longer cooking makes it tough.
- Drain on a wire rack, never on paper towels, so steam can escape and the crust stays crunchy for a few minutes.
- Mix the coating just before frying. If the flour blend sits with wet squid it becomes gummy and the coating turns heavy.
Substitutions
- semolina→additional all-purpose flour or fine cornmeal
- mayonnaise→thick plain yogurt for a lighter aioli
- neutral oil→any high-smoke-point frying oil such as peanut or canola
- smoked paprika→sweet paprika or a pinch of cayenne
Storage & reheating
Fried calamari is best eaten immediately. If you must hold it, keep it uncovered on a wire rack in a 100°C oven for up to 20 minutes so it stays crisp. Leftovers can be refrigerated in an airtight container for up to 1 day, but the crust will soften; reheat on a wire rack in a 200°C oven for 5 to 7 minutes, never in a microwave. The garlic aioli keeps covered in the fridge for up to 3 days.
FAQ
The questions we get asked most
Why did my fried calamari turn out rubbery?
Rubbery calamari is almost always overcooked or fried in oil that is too cool. The squid should sizzle hard the moment it hits the oil at 190°C and come out after 60 to 90 seconds, when it is just pale gold and firm. If the oil drops below 180°C, the squid steams instead of frying and turns tough.
Can I use frozen squid for this recipe?
Yes. Thaw frozen squid overnight in the fridge, then drain and pat it completely dry before slicing. Frozen squid often holds more water, so dry it well and fry in smaller batches to keep the oil temperature steady.
Why did the coating fall off my calamari?
The coating falls off when the squid is wet or the flour layer is too thick. Pat the rings dry, toss them in the flour mixture just before frying, and shake off all excess in a sieve. A thin, even coat adheres better than a heavy one.
Can I make fried calamari ahead of time?
You can clean and slice the squid up to 1 day ahead and keep it covered in the fridge, and you can mix the aioli up to 3 days ahead. Fry the calamari at the last moment, because it loses its crunch within about 10 minutes of coming out of the oil.
What is the best oil temperature for frying calamari?
Fry at 190°C. If you do not have a thermometer, drop a small cube of bread into the oil: it should turn golden in about 30 seconds. Fry in batches of about 150 g so the oil recovers quickly between additions.
How do I know when the calamari is done?
The rings are done when they float, turn pale golden and feel just firm to the touch, usually after 60 to 90 seconds. They will still look slightly glossy inside; that is fine. If they curl tightly and look dark, they are already overcooked.
Can I serve fried calamari with something other than aioli?
Yes. Lemon wedges are essential, and a simple marinara, a yogurt and mint dip, or a squeeze of lemon with olive oil and parsley all work well. Keep the sauce cold and serve it on the side so the crust does not go soggy.
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