Fried Calamari Golden Crisp (Printable)

Crispy golden calamari rings with tender centers, served with lemon wedges and dipping sauce.

# What You'll Need:

01 - 1.1 lbs cleaned squid (tubes and tentacles), sliced into 0.2 inch rings

02 - 0.44 cups all-purpose flour

03 - 0.2 cups cornmeal (optional for extra crunch)

04 - 1 tsp sea salt

05 - 0.5 tsp freshly ground black pepper

06 - 0.5 tsp paprika (optional)

07 - 3.2 cups vegetable oil (for deep frying)

08 - 1 lemon, cut into wedges

09 - 2 tbsp fresh parsley, chopped

10 - Dipping sauce (aioli, marinara, or tartar sauce)

01 - Pat the sliced squid rings and tentacles dry using paper towels.

02 - In a shallow bowl, combine the flour, cornmeal (if using), salt, pepper, and paprika.

03 - Toss the squid pieces in the breading mixture, ensuring all surfaces are evenly coated, then shake off any excess.

04 - Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.

05 - Fry the coated squid in small batches for 1 to 2 minutes until golden and crisp, avoiding overcrowding.

06 - Remove the fried squid with a slotted spoon and drain on paper towels, then immediately sprinkle with extra salt and chopped parsley.

07 - Serve hot accompanied by lemon wedges and your preferred dipping sauce.

01 -

These crispy-outside, tender-inside rings come together in just 25 minutes, making them perfect for impressing guests on a weeknight.
The simple breading technique creates an audible crunch that feels restaurant-quality but requires no special equipment.
Squid becomes a canvas for flavor—you can keep the breading subtle or punch it up with paprika and spices however you like.

02 -

Squid rings will seize up and become tough if you fry them too long. The 1–2 minute window is real and crucial. Err on the side of shorter rather than longer—they continue cooking slightly in their residual heat.
Never soak raw squid in anything cold right before frying. I learned this the hard way when milk-dampened rings turned into rubbery hockey pucks. If you soak, do it 30 minutes ahead and pat completely dry before breading.

03 -

Buy squid from a quality fishmonger who cleans it properly, or ask them to clean it for you. Buying pre-cleaned frozen squid works in a pinch, but fresh tastes noticeably better.
If you're nervous about frying, start with just 4 or 5 rings in the oil to get a feel for how quickly they cook and how golden they become. This small test batch teaches you more than any amount of reading.