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Crispy Calamari Recipe
About This Dish
Our crispy calamari features tender squid rings coated in a light, seasoned batter and fried to golden perfection. Served with our house-made marinara sauce and fresh lemon wedges, this Mediterranean favorite is the perfect start to any meal.
Prep Time
25 minutes
Serves
4-6 people
Difficulty
Medium
Ingredients
- 1 pound fresh squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- Vegetable oil for deep frying
- 1 cup marinara sauce for serving
- Lemon wedges for garnish
- Fresh parsley, chopped
- Sea salt to taste
Instructions
- Prepare the oil: Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C). Use enough oil to completely submerge the calamari.
- Make the coating: In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, and cayenne pepper. Season with salt and pepper.
- Prepare the squid: Pat the squid rings completely dry with paper towels. Any excess moisture will cause the oil to splatter.
- Coat the calamari: Dip squid rings in buttermilk, then immediately coat in the seasoned flour mixture. Shake off excess coating.
- Fry in batches: Carefully add calamari to the hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy.
- Drain and season: Remove with a slotted spoon and drain on paper towels. Immediately season with sea salt while hot.
- Serve immediately: Arrange on a platter, garnish with fresh parsley, and serve with warm marinara sauce and lemon wedges.
Chef's Tips
- Don't overcook the calamari - it becomes tough and rubbery
- Make sure oil temperature is accurate for the crispiest results
- Fresh squid works best, but frozen can be used if thawed completely
- For extra flavor, add lemon zest to the flour mixture
- Serve immediately while hot and crispy
- Try with aioli or spicy marinara for variety