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 cups 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 for frying in a 2.5-quart pot); Kosher salt for seasoning; 1 lemon cut into wedges

If you’re craving a snack that’s crispy on the outside yet tender inside with just the right Mediterranean kick, this Crispy Fried Calamari Recipe is your new go-to. Trust me, once you try this, you’ll never want frozen takeout again!

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

I still remember the first time I made crispy fried calamari at home—golden, perfectly seasoned, and meltingly tender. This recipe combines simple ingredients with a couple of clever tricks that take it from ordinary to something truly special.

Tender and Flavorful: Soaking the calamari in salted milk tenderizes the rings and mellows out any fishiness.
Extra Crispy Coating: The blend of flour, cornstarch, and baking powder creates a light, crunchy batter every time.
Perfectly Spiced: A hint of oregano and cayenne pepper gives a subtle Mediterranean flair without overwhelming the calamari.
Easy to Make: With just a handful of ingredients and straightforward steps, you can have this appetizer ready in under an hour.

Ingredients & Why They Work

Buying the right calamari and combining a few pantry staples makes all the difference here. Look for good-quality frozen calamari tubes—they thaw quickly and work brilliantly when sliced fresh. The rest is all about creating a batter that crisps up beautifully and a soak that tenderizes.

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

Frozen calamari tubes: These provide uniform rings when sliced and are easy to thaw and prepare.
Kosher salt: Essential for seasoning and the salted milk soak that tenderizes the calamari.
2% milk: The mild acidity helps soften the calamari and cuts down on any strong seafood notes.
All-purpose flour: Forms the base of the crispy coating.
Cornstarch: Adds lightness to the batter, making the exterior extra crunchy.
Baking powder: Creates tiny bubbles in the batter, helping it puff and crisp quickly.
Dry oregano: Brings in a warm, Mediterranean herbal note that complements seafood beautifully.
Black pepper: For subtle heat and flavor balance.
Cayenne pepper: Adds a gentle kick without overpowering the dish.
Grape seed oil: Ideal for frying because it has a high smoke point and neutral flavor.
Lemon wedges: Fresh acidity brightens the fried calamari just before serving.

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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 parts about this Crispy Fried Calamari Recipe is how easily you can tweak it to your taste or dietary needs. Whether you like it spicier, milder, or want to try different dipping sauces, there’s plenty of room for personalization!

Variation: I love adding a bit more cayenne pepper for an extra kick of heat. It gives the calamari a warm, smoky edge that’s irresistible if you enjoy spice.
Lighter Option: For a lighter take, try the air fryer method. It makes the calamari crisp and delicious without the extra oil, perfect for a quick snack.
Herb Twist: Swapping oregano with fresh thyme or rosemary can brighten the flavor and add a unique Mediterranean flair.
Dipping Sauces: While marinara and Tzatziki are classics, experiment with aioli, lemon-garlic butter, or even a spicy harissa mayo to change things up.

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: Slice and Soak for Tenderness

Start by slicing the thawed calamari tubes into ¾-inch thick rings—this size fries perfectly so you get tender bites with a crispy exterior. Next, dissolve 1 teaspoon of kosher salt into ½ cup of 2% milk in a medium bowl. Add the calamari rings and pop them in the fridge for 30 minutes. This soaking step is a secret weapon: it tenderizes the calamari and helps mellow out any fishiness, leaving you with pure, fresh flavor.

Step 2: Mix the Flavored Batter

While the calamari soaks, whisk together the batter ingredients in a large bowl—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. This blend not only creates a light, crispy coating but also infuses the calamari with a subtle Mediterranean herbal and spicy note.

Step 3: Coat and Drain

Set a large colander over a bowl to catch excess flour. Using tongs, take half of the calamari rings from the milk, shaking off any extra liquid, and toss them thoroughly in the flour mixture until evenly coated. Place the coated rings in the colander to drain off any loose flour. Repeat with the remaining calamari. This step ensures every bite fries up golden and crispy without clumpy spots.

Step 4: Warm Oven Ready for Keeping Crispy

Before frying, preheat your oven to a low 150°F. On a large sheet pan, place a wire rack and top the rack with paper towels. This setup is a game-changer—it keeps your fried calamari warm without letting steam make them soggy while you finish frying all the batches.

Step 5: Heat the Oil and Fry in Batches

Pour about 4 inches of grape seed oil into a 2.5-quart pot and heat it to between 350°F and 365°F. To check if the oil is ready, drop in one coated calamari ring—it should bubble vigorously and float up quickly. Using tongs, gently place a portion of the coated calamari into the hot oil, frying for around 3 minutes until they turn a gorgeous golden brown. Remove with a slotted spoon and immediately season with kosher salt. Place the fried calamari onto the paper towel-lined rack and keep them warm in the oven while repeating with the remaining calamari.

Step 6: Serve with a Fresh Lemon Squeeze

Once all the calamari is fried and warm, transfer them to a serving plate. Finish with a generous squeeze of fresh lemon juice to add a bright, tangy burst that cuts through the richness. Serve immediately with your favorite dipping sauces—marinara or Tzatziki work beautifully for that authentic Mediterranean experience.

Top Tip

Mastering the perfect Crispy Fried Calamari Recipe takes a little love and attention. These tips are what truly make the difference between good and unforgettable!

Soak in Salted Milk: From my experience, this simple step is a game-changer. It tenderizes the calamari and cuts any fishy notes, giving you that delicate flavor every time.
Hot Oil Temperature: I learned the hard way that keeping the oil between 350 and 365 degrees F is essential. Too cool, and the calamari soaks up oil and gets greasy; too hot, and it burns before cooking through.
Keep Batches Small: Fry calamari in small batches so the oil temperature stays consistent. This prevents soggy rings and keeps each bite crispy and light.
Avoid Overcrowding: Overcrowding the frying pot was a mistake of mine early on. It drastically lowers the oil's heat, resulting in limp calamari instead of golden, crunchy rings.

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

Lemon wedges are a classic accompaniment, adding a bright zing that perfectly balances the crispy, savory calamari. A sprinkle of extra dry oregano or fresh chopped parsley also adds a lovely Mediterranean touch and a pop of color on the plate.

Side Dishes

For a complete Mediterranean-inspired snack or appetizer spread, serve alongside cool Tzatziki sauce or a zesty marinara dip. Pairing your calamari with a simple Greek salad, garlic bread, or even crispy fries makes for an irresistible combo that everyone will love.

Make Ahead and Storage

Storing Leftovers

Store leftover fried calamari in an airtight container in the fridge for up to 3 days. Keep in mind that while the flavor stays delicious, the crispiness will fade after refrigeration.

Freezing

While it’s best enjoyed fresh, you can freeze uncooked, breaded calamari before frying. Place coated calamari rings in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Fry from frozen as usual, adding a minute or two to cooking time.

Reheating

Reheating fried calamari isn’t ideal as it loses its crispiness. If you must, gently warm in a 300 degrees F oven for a few minutes, but know the texture won’t be quite the same as freshly fried.

Frequently Asked Questions:

Can I use fresh calamari instead of frozen?

Absolutely! Fresh calamari works wonderfully for this recipe. Just be sure to clean and slice it into ¾-inch rings and proceed with soaking and coating steps as outlined.

What’s the purpose of cornstarch in the batter?

Cornstarch helps create an extra crispy coating by preventing gluten formation in the flour and absorbing moisture from the calamari, resulting in that perfect crunch.

Can I bake or air fry instead of deep frying?

Yes, for a lighter version, you can air fry at 400 degrees F for 8 minutes, arranging in a single layer and spraying with cooking spray. Baking isn’t recommended if you want the classic crispiness, but the air fryer is a great alternative.

How do I know when the oil is hot enough?

The oil should be between 350 and 365 degrees F. You can test by dropping one coated calamari ring in—the oil should bubble vigorously and the ring will float to the surface.

Final Thoughts

There’s something truly satisfying about homemade Crispy Fried Calamari—the golden crust giving way to tender, flavorful rings with a perfect hint of Mediterranean spice. Whether you’re serving it as an appetizer or bringing a taste of the coast to your table, this recipe is sure to become a favorite. So grab some calamari, follow these steps, and enjoy that magical crunch with your loved ones!