Fried calamari, also called calamares, is easier to make at home than you might think.
The squid is cut into rings, lightly coated, and fried quickly so it stays tender inside and crisp outside.
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Ingredients You'll Need
Notes and Substitutions
- Squid: I like using small or medium squid because they tend to be more tender. Cut them into thick rings so they don't overcook before the coating turns crisp.
- Milk: Use whole milk, buttermilk, or yogurt thinned with a little water. It helps soften the squid, removes some of the fishy smell, and helps the coating stick.
- Flour: A mix of all-purpose flour and rice flour gives you a light, crisp coating. If you don't have rice flour, use cornstarch or potato starch.
- Baking powder: A small amount helps make the coating lighter and crispier. Use only a little so it doesn't leave a bitter taste.
How to Make Fried Calamari (Step-by-Step)
Step 1: Prepare the squid
If using whole squid, clean it first. If frozen, thaw it in the refrigerator or under cold running water.
Cut the squid tubes into ¾-inch rings.
For larger pieces, slice the tube open and lightly score the inside in a crisscross pattern without cutting through.
Cut into even pieces so they cook at the same time.
Step 2: Marinate the squid
In a bowl, combine:
- about 1 cup of milk
- 1 teaspoon kosher salt (use half for finer salt)
- 1 pound of squid.
Cover and refrigerate for about 1 hour.
Step 3: Coat the squid
In a separate bowl, combine:
- ⅔ cup all-purpose flour
- ⅔ cup rice flour
- 2 teaspoons baking powder
You can also add black pepper, paprika, garlic powder, or cayenne if you like.
Drain the squid, then coat it in the flour mixture.
Shake off any excess and let it sit for a few minutes while you heat the oil. This gives the flour time to stick to the squid.
Step 4: Heat the oil
Pour about 1 inch of oil into a small, wide pot with high sides. This uses less oil and helps contain splashes.
Heat over medium-high until very hot. This is important-the coating needs to crisp quickly before the squid overcooks.
The oil is ready when small, steady bubbles form around a wooden spoon or chopstick. If using a thermometer, aim for 375°F.
Step 5: Fry in batches
Fry the calamari in small batches for 2 to 3 minutes, until the coating is crisp and light brown.
Stir gently so the pieces don't stick together.
Don't crowd the pot, and let the oil heat up again before adding the next batch.
Once the coating is crisp, quickly remove the calamari with a slotted spoon or skimmer.
Don't leave it in the oil too long, or the squid can turn rubbery.
Step 6: Drain and season
Place the fried calamari on a wire rack or paper towels to drain.
Sprinkle with a little salt while it is still hot.
Serve your crispy fried calamari with lemon wedges and dipping sauce like sweet chili sauce or spiced vinegar.
Recipe FAQs
Calamari is the Italian word for squid. In the Philippines, calamares usually refers to squid rings that are coated, fried until crisp, and served as an appetizer or pulutan.
Fry it in very hot oil for only 1 to 2 minutes. If it cooks too long, the squid can turn tough and rubbery.
The oil may not be hot enough, or there may be too much calamari in the pot. Fry in small batches and let the oil heat up again between batches.
No, but soaking it in milk helps soften the squid and reduce any fishy smell. It also helps the coating stick.
Yes. Thaw it completely and drain it well.
Filipino Fried Dishes to Try
- Lumpia: Crispy spring rolls filled with ground meat, shrimp, and vegetables.
- Lechon kawali: Pork belly fried until the skin is crisp.
- Ukoy: Crispy fritters made with shrimp, vegetables, and rice flour batter.
- Crispy fried whole fish: A whole fish with crispy skin and tender, flaky meat.
- Crispy fried smelt: Small whole fish lightly coated and fried until crisp.
- Camaron rebosado: Battered fried shrimp usually served with sweet-and-sour sauce.
Seafood Recipes You May Like
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📖 Recipe
Crispy Fried Calamari (Calamares)
Equipment
- Small, wide pot
Ingredients
- 1 pound small or medium squid (bodies and tentacles) cleaned and cut into ¾-inch rings
- 1 cup milk
- 1 teaspoon kosher salt (use less for table salt) more to taste
- ⅔ cup all-purpose flour
- ⅔ cup rice flour
- 2 teaspoons baking powder
- Neutral oil for frying
- Sweet chili sauce or spiced vinegar for dipping (optional)
Instructions
- Combine the squid, milk, and salt in a bowl. Cover and refrigerate for 1 hour.
- Mix the all-purpose flour, rice flour, and baking powder in a separate bowl.
- Drain the squid, coat it in the flour mixture, and shake off any excess. Let it sit for a few minutes while the oil heats.
- Heat about 1 inch of oil in a small, wide pot. The oil is ready when it bubbles steadily around a wooden spoon or chopstick.
- Fry the calamari in small batches for 2 to 3 minutes, until crisp and lightly browned. Let the oil heat up again between batches.
- Drain on a wire rack or paper towels and season with salt while hot. Serve with lemon wedges and your favorite dipping sauce.
Video
Notes
- Squid: Use small or medium squid and cut into thick rings to keep them tender.
- Milk: Use whole milk, buttermilk, or yogurt thinned with water.
- Flour: Mix all-purpose and rice flour for a light, crisp coating. Substitute cornstarch or potato starch for rice flour.
- Baking powder: Use a small amount for a lighter, crispier coating. Too much can taste bitter.
Andrew says
Love this recipe!
Nora Reyes says
Thank you so much, Andrew!
Justin says
I love, love, love fried calamari!!! This is the recipe i’ve been looking for. Thank you so much! It was the best!
Nora Rey says
Hi Justin,
That's so awesome to hear! I'm thrilled that you enjoyed the fried calamari recipe and found it to be exactly what you were looking for. Now I'm craving some fried calamari myself! Let me know if you have any other recipe requests or if there's anything else I can help you with. Cheers!
jomelyn says
This looks crispy and delicious! I will try this recipe soon.