Fried Calamari (Classic Italian-American Style)
Fried Calamari is a classic Italian antipasto — light, crisp, and meant to be eaten the moment it hits the table.
When it’s done right, calamari should be tender, not chewy, with a delicate coating that stays crisp without feeling heavy.
This version sticks to the fundamentals: clean oil, proper temperature, and just enough seasoning to let the seafood speak for itself.
How to Make Fried Calamari
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.
A Few Notes From the Kitchen
The key to good fried calamari is restraint. Don’t overcrowd the oil, fry in small batches, and serve immediately. A squeeze of lemon is enough — anything more should stay on the side.
