Name: Crispy Fried Calamari Recipe
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 pound frozen calamari tubes thawed; 1 teaspoon Diamond Crystal kosher salt; ½ cup 2% milk; 1 ½ cup all purpose flour; ⅓ cup cornstarch; ½ teaspoon baking powder; ¾ teaspoon dry oregano; ½ teaspoon black pepper; ½ teaspoon cayenne pepper; Grape seed oil as needed (about 4 inches deep for frying); Kosher salt for seasoning; 1 lemon cut into wedges to serve

Imagine biting into golden, crunchy rings that melt into tender, flavorful squid with every bite—that’s exactly what this Crispy Fried Calamari Recipe delivers. It’s the perfect Mediterranean-inspired snack that’s just waiting to become your new favorite appetizer.

A round white plate with a blue rim is full of golden brown fried calamari rings stacked in layers, showing a crunchy texture with slightly uneven, crispy edges. Scattered green parsley leaves add a fresh contrast on top of the calamari. The plate sits on a white marbled surface with a blue background visible around the plate's edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Calamari Recipe
Top Tip
How to Serve Crispy Fried Calamari Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Calamari Recipe

Why You'll Love This Recipe

Whenever I make this crispy fried calamari, it instantly becomes the star of any gathering. There’s something so satisfying about that perfect crunch paired with a burst of fresh lemon juice—trust me, it’s pure magic.

So tender and flavorful: Soaking calamari rings in salted milk mellows the ocean flavor and tenderizes them beautifully.
Crunchy, not greasy: The blend of flour and cornstarch creates a light, crispy coating that fries up golden and crisp without heavy oiliness.
Easy to make at home: With simple ingredients and just 5 minutes of frying time, you can whip this up anytime.
Perfect for sharing: Whether it’s a casual night or a fancy party, this classic appetizer fits right in.

Ingredients & Why They Work

Before diving in, let's talk ingredients. I recommend getting good quality frozen calamari tubes and thawing them properly for the best texture. Also, having grape seed oil on hand ensures a neutral flavor and high smoke point for perfect frying every time.

Flat lay of fresh raw calamari tubes whole and uncut, a small pile of all-purpose flour on a simple white ceramic plate, a small white ceramic bowl filled with cornstarch powder, a small white ceramic bowl with fine baking powder, dried oregano sprinkled in a small white bowl, whole black peppercorns in a small white bowl, a small white bowl with ground cayenne pepper, a whole lemon cut into bright yellow wedges arranged on a white ceramic plate, a small white ceramic bowl filled with 2% milk, a small white ceramic bowl with kosher salt crystals, all ingredients arranged symmetrically in perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Calamari tubes: Using tubes allows you to slice even, sturdy rings that cook evenly and stay tender.
Kosher salt: Essential for seasoning both the milk soak and final fry—Diamond Crystal is my go-to for consistent results.
2% milk: The salted milk soak tenderizes the calamari and gently cuts down on any fishiness.
All-purpose flour: The base of the coating, providing a mild flavor and great crisp texture.
Cornstarch: Adds extra crunch and lightness that pure flour can’t achieve alone.
Baking powder: Helps the coating puff up slightly to enhance that crispy bite.
Dry oregano: A subtle herbaceous note that pairs beautifully with seafood.
Black pepper: Adds a gentle heat and depth to the seasoning mix.
Cayenne pepper: Gives a little kick without overpowering the delicate calamari.
Grape seed oil: Perfect for frying due to its high smoke point and neutral taste.
Lemon wedges: The bright acidity is a must-have finish that cuts through the richness and enhances flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Fried Calamari Recipe is how easy it is to customize to fit your taste or dietary needs. Whether you like it with a little extra kick or want to add some fresh herbs, there’s room to make this classic appetizer truly your own.

Add a Spicy Twist: If you’re into a bit more heat, try increasing the cayenne pepper slightly or toss the fried calamari with a pinch of chili flakes right after frying. I love this fiery upgrade for a party snack that really wakes up the taste buds.
Herbaceous Delight: Fresh herbs like chopped parsley or basil sprinkled over the calamari before serving add a lovely brightness. It’s a simple change that takes this appetizer from good to vibrant and fresh.
Gluten-Free Alternative: Swap out the all-purpose flour with a gluten-free blend and use cornstarch as is. This version keeps the delicious crunch while accommodating gluten sensitivities. Just make sure your seasoning blend is gluten-free too!
Air Fryer Option: For a lighter approach, you can air-fry the calamari rings as mentioned in the notes. I’ve tried this method and while the texture is slightly different from frying, it’s still satisfyingly crisp and perfect when you want to skip deep frying.

Step-by-Step: How I Make Crispy Fried Calamari Recipe

A white bowl filled with red marinara sauce with small green herb pieces on top sits at the center of the image. Surrounding the bowl are golden, crispy fried onion rings and red pepper slices, all breaded with a textured crumb coating. A woman's hand is holding one onion ring dipped partly into the sauce, showing the contrast between the crunchy golden exterior and the smooth red sauce. The whole scene is set on a white marbled surface, enhancing the colors of the food. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing Tender Calamari Rings

After thawing your calamari tubes, slice them into ¾-inch thick rings. This size ensures each ring cooks evenly and feels pleasantly tender with a little bite. Avoid cutting too thin or too thick to keep that perfect texture. I find slicing at this thickness helps the calamari soak in the salted milk just right for ultimate tenderness.

Step 2: Soaking to Tenderize and Flavor

Stir 1 teaspoon of kosher salt thoroughly into ½ cup of 2% milk until dissolved. Place the calamari rings into this salted milk mixture and refrigerate for 30 minutes. This simple step is a game-changer—it tenderizes the calamari and subtly mellows the fishy taste, making every bite wonderfully mild yet flavorful.

Step 3: Whisking Together the Flavorful Breading

While the calamari marinates, combine 1 ½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dry oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper in a large bowl. Whisk these dry ingredients thoroughly until well blended. This seasoned coating infuses the calamari with delightful Mediterranean flavors and creates that signature crunchy crust.

Step 4: Coating With Care for Crunch Perfection

Set a large colander over a bowl to catch excess flour. Using tongs, remove half of the calamari rings from the milk, letting the extra liquid drip off. Toss them gently but thoroughly in the breading mixture so each ring is evenly coated. Place the coated calamari in the colander and repeat the process with the remaining rings. This two-step coating prevents clumping and helps achieve that perfect golden crunch when fried.

Step 5: Keeping Your Fried Calamari Crispy and Warm

Preheat your oven to 150°F and place a wire rack on top of a sheet pan lined with paper towels. This setup is key to keeping your calamari crispy and warm while you finish frying the rest. The paper towels absorb any extra oil, keeping the texture light and crunchy—just like your favorite Mediterranean appetizer spot.

Step 6: Mastering the Frying Temperature

Heat about 4 inches of grape seed oil in a 2.5-quart pot until it reaches between 350°F and 365°F. To test, drop one coated calamari ring into the oil—if it bubbles vigorously and floats, you’re good to go. Maintaining this temperature range ensures the calamari cooks quickly without absorbing too much oil, leaving you with a golden crisp exterior and tender inside.

Step 7: Frying Until Golden and Delicious

Using tongs, carefully add a batch of coated calamari rings to the hot oil, making sure not to overcrowd the pot. Fry for about 3 minutes or until the calamari turn a gorgeous golden brown. Lift them out with a slotted spoon and transfer immediately to the prepared wire rack. Season with kosher salt right away while still hot—the salt sticks better and enhances every crunch.

Step 8: Repeat and Serve with a Fresh Twist

Continue frying the remaining calamari in batches, keeping an eye on your oil temperature to maintain that perfect fry. Once all are golden and seasoned, arrange the calamari on a serving plate and finish with a fresh squeeze of lemon juice. The citrus brightens the flavors and adds a lovely zing that pulls the whole dish together.

Top Tip

Mastering the perfect crispy fried calamari isn’t just about the ingredients; it’s also about the small details that elevate the dish. Here are some tips from my own kitchen adventures to help you get it just right every time.

Soak in Salted Milk: Don’t skip the step of soaking the calamari rings in salted milk for 30 minutes. This simple trick tenderizes the calamari and mellows out any strong seafood odors, resulting in a delicately flavored appetizer.
Maintain Oil Temperature: Keeping your grape seed oil between 350 and 365 degrees F ensures the calamari fries evenly and crisps up perfectly without absorbing excess oil or becoming greasy. Test by dropping a single ring to see if it bubbles vigorously and floats.
Drain Properly: After coating, let the calamari drain in a colander so excess flour falls away. This avoids clumps and helps achieve that light, crunchy texture everyone loves.
Keep Warm in the Oven: Use your preheated 150-degree F oven with a wire rack and paper towels to keep your fried calamari warm and crispy while you finish frying the rest. This keeps the texture spot-on when serving.

How to Serve Crispy Fried Calamari Recipe

A clear glass bowl filled with many white, soft, small square pieces in a milky white liquid. The pieces have a smooth yet slightly translucent texture, floating evenly throughout the creamy liquid. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh lemon wedges are an absolute must. A bright squeeze right before eating adds a zesty freshness that complements the crispy calamari beautifully. For an extra touch, sprinkle some finely chopped parsley or a pinch of smoked paprika for color and subtle flavor depth.

Side Dishes

Serve your crispy fried calamari alongside classic marinara or cool, creamy tzatziki sauce for dipping. They also pair wonderfully with light Mediterranean sides like a crisp Greek salad, garlic aioli, or even a bowl of fragrant lemon-herb rice. For a casual snack, crusty bread and olives complete the experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind the calamari will lose its signature crispness as it sits, but the flavor remains delightful.

Freezing

Because of the delicate texture and breading, freezing fried calamari isn’t recommended. It can lead to sogginess and affect the overall quality once thawed. For best results, enjoy fresh or store refrigerated leftovers.

Reheating

Reheating fried calamari is tricky—it often becomes rubbery or soggy. If you do attempt it, use a high heat method like a very hot oven or air fryer to revive some crispness, but note it won’t be the same as freshly fried. Ideally, eat your Crispy Fried Calamari Recipe right away!

Frequently Asked Questions:

Can I use fresh calamari instead of frozen?

Yes, fresh calamari works wonderfully in this recipe. Just slice the tubes into ¾-inch rings and proceed with the soaking and frying steps as indicated.

Why soak the calamari in salted milk?

Soaking helps tenderize the calamari and reduces any fishy odors, making the texture more tender and the flavor milder—key to achieving that ideal bite.

Can I bake or air-fry the calamari instead of frying?

Absolutely! While traditional frying gives the best crunch, air frying at 400 degrees F for about 8 minutes is a great alternative. Just arrange in a single layer and coat lightly with cooking spray.

What’s the best oil for frying calamari?

Grape seed oil is preferred because of its high smoke point and neutral flavor, which helps make the calamari perfectly crispy without imparting any off tastes.

Final Thoughts

I hope you’ve enjoyed this journey to making the perfect Crispy Fried Calamari Recipe that’s as satisfying as your favorite Mediterranean appetizer. With its golden crunch, tender centers, and that bright squeeze of lemon, this dish really shines at any gathering. So gather your ingredients, follow these tips, and treat yourself and your loved ones to a little piece of seaside magic—right in your own kitchen. Happy frying!