Fried Calamari (Classic Italian-American Style)
Fried Calamari is a staple of Italian-American restaurants — light, crisp, and meant to be shared straight from the fryer.
Done right, it’s tender, not rubbery, with a delicate coating and just enough seasoning. This is the classic preparation I grew up with: simple ingredients, proper oil temperature, and no shortcuts.
Fried Calamari
Classic fried calamari made with tender squid, lightly coated and fried until crisp — an Italian-American restaurant favorite.
Ingredients
Method
- Gently pull the head and tentacles away from the body (the internal organs will come out with the head).
- Reach inside the body tube and pull out the clear cartilage (it looks like a thin plastic strip).
- Peel off the outer purple skin.
- Peel back and remove the fins, or carefully slice them off.
- Place the whole calamari in a bowl of cold water to wash off any excess skin or remnants.
- Slice the calamari into classic ½-inch rings.
- Cut off the tentacles just below the eyes.
- Squeeze out and discard the beak from the center of the tentacles.
- Pour canola oil into a deep pan, enough for frying.
- Heat to 350°F – 360°F (the oil temperature will drop slightly when the calamari is added).
- Mix 00 flour and semolina flour.
- Toss the calamari pieces in the flour mixture until fully coated. (I leave a little excess water on the calamari to create extra crunchy bits and pieces instead of patting them dry.)
- Shake off excess flour using a fine mesh sieve.
- Fry in small batches for 3-4 minutes or until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle with salt and serve hot with lemon wedges.