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 cup 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 for frying (about 4 inches depth); 1 lemon cut into wedges to serve; Kosher salt for seasoning after frying

If you love that perfect combination of tender seafood and a crispy, golden crust, this Crispy Fried Calamari Recipe is about to become your go-to appetizer. Imagine calamari rings soaked in a salty milk bath, then coated with a seasoned flour blend before frying them up to golden perfection – trust me, it’s seriously addictive.

A white round plate with a blue rim is full of golden brown fried calamari rings stacked closely, showing a rough and crispy texture. Bright green flat parsley leaves are scattered on top for color contrast. The plate is on a white marbled surface, and a small wedge of lemon with a bright yellow skin is partly visible in the upper right corner. 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 remember the first time I made this crispy fried calamari for friends—it disappeared in minutes! It’s that perfect mixture of tender calamari inside with a satisfyingly crunchy exterior.

Golden Crunch: The secret blend of flour, cornstarch, and spices gives the calamari an unbeatable crispy coating.
Extra Tender: Soaking in salted milk tenderizes and mellows the flavor, making every bite melt-in-your-mouth delicious.
Quick and Easy: Ready in just under an hour including marination – perfect for a last-minute gathering or a weekend treat.
Classic Mediterranean Flavor: A timeless appetizer that pairs beautifully with lemon wedges and your favorite dipping sauces.

Ingredients & Why They Work

For this recipe, quality and freshness are key—especially when choosing your calamari and spices. I usually pick frozen calamari tubes from a trusted supplier to ensure tender results after soaking. The ingredients here are simple but thoughtfully combined to unlock that perfect balance of texture and flavor.

Flat lay of fresh raw calamari tubes whole and uncut, a few fresh lemon wedges with bright yellow skin, a small white ceramic bowl filled with 2% milk, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of white cornstarch, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with mixed dried oregano leaves, black peppercorns scattered beside a small white bowl of ground black pepper, a small white ceramic bowl of reddish cayenne pepper powder, and a small white ceramic bowl holding golden grape seed oil 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: Thawing them properly ensures tender rings and easy slicing.
Diamond Crystal kosher salt: Ideal for seasoning during soaking and after frying, it dissolves well and adds the perfect touch of saltiness.
2% milk: The milk soak helps tenderize the calamari and cuts down on any strong seafood odors.
All-purpose flour: The main base for the breading, providing a light crust.
Cornstarch: Key for extra crispiness; it helps the coating stay crunchy after frying.
Baking powder: Adds a slight puffiness to the breading for a lighter texture.
Dry oregano: Brings in that Mediterranean herb aroma that goes perfectly with seafood.
Black pepper: Adds subtle heat and depth to the breading.
Cayenne pepper: For a gentle kick that brightens up the flavor without overpowering.
Grape seed oil: Its high smoke point and neutral flavor make it perfect for frying without burning or altering taste.
Lemon wedges: The fresh citrus squeeze right before serving adds a lovely brightness and cuts through the richness.
Kosher salt: To season immediately after frying, enhancing the savory crunch.

📝

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 things about this Crispy Fried Calamari Recipe is how easily you can tweak it to suit your taste or dietary needs. Whether you want to add a little extra heat, lighten things up, or switch up the dipping sauces, there’s a way to make it uniquely yours.

Spicy Kick: I love adding an extra pinch of cayenne pepper or even a dusting of smoked paprika to the breading mix. It gives the calamari a subtle smoky heat that’s perfect for those who like a bold flavor.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend and use cornstarch as usual. The texture remains wonderfully crisp, and it’s safe for gluten-sensitive guests.
Herbal Twist: If you have fresh herbs on hand, finely chop some parsley or basil and add it to the flour mixture for a bright, fresh note that complements the Mediterranean roots of this dish.
Air Fryer Adaptation: For a lighter option, use the air fryer method. Just remember to arrange the calamari in a single layer and sprinkle with a bit of cooking spray to get that lovely crunch without deep frying.
Serving Styles: Beyond lemon wedges, try serving with marinara sauce, Tzatziki, or even a spicy aioli for dipping. Each sauce brings a different dimension to the plate and keeps things exciting.

Step-by-Step: How I Make Crispy Fried Calamari Recipe

The image shows a white bowl filled with bright red marinara sauce topped with green parsley bits in the center, surrounded by a ring of golden brown fried onion rings mixed with deep-fried red pepper slices, both coated in crunchy crumbs. One golden onion ring is being dipped into the sauce by a woman's hand with light pink nail polish. The background and surface have a white marbled texture, adding a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice the Calamari Just Right

After thawing your calamari tubes, slice them into rings about ¾-inch thick. This thickness ensures the calamari stays tender and juicy inside after frying, while still giving you that nice, satisfying bite. Avoid cutting them too thin or too thick—both will affect the final texture. Keep your slices uniform for even cooking.

Step 2: Soak in Salted Milk to Tenderize

Mix 1 teaspoon of Diamond Crystal kosher salt into ½ cup of 2% milk, then immerse the calamari rings in this salted milk. Refrigerate for 30 minutes. This step is a game changer—it tenderizes the calamari while neutralizing any strong fishy odors. Don’t rush this part; those 30 minutes will pay off in the crunch and flavor of your final dish.

Step 3: Whisk Together the Flavorful Breading Mix

In a large bowl, combine 1½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dry oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. Whisking well ensures every calamari ring will have an even coating packed with flavor and the perfect texture. The cornstarch and baking powder help create that irresistible crispiness.

Step 4: Coat and Drain the Calamari Properly

Remove half the calamari from the milk using tongs, shaking off excess milk so the breading sticks just right. Toss them in the flour mixture until each ring is well coated, then place them in a colander over a bowl to drain off any extra flour. Repeat with the rest. This prevents clumping and ensures you get a light, crispy crust without gobs of excess flour.

Step 5: Keep Fried Calamari Warm on a Wire Rack

Set your oven to a low 150 degrees F and prepare a wire rack on a sheet pan lined with paper towels. This setup allows excess oil to drain off and keeps the fried calamari warm without sogginess while you finish frying all the batches. It’s a small step that makes a big difference in texture.

Step 6: Heat Oil and Test for Perfect Frying Temperature

Heat about 4 inches of grape seed oil in a 2.5-quart pot to between 350 and 365 degrees F. To test, drop a single coated calamari ring into the oil—bubbles should immediately form, and the ring will start floating. This is your green light to fry in batches. Using grape seed oil is key here: it has a high smoke point and neutral flavor, perfect for getting that golden crispiness.

Step 7: Fry the Calamari Until Golden and Crispy

Using tongs, gently lower a batch of coated calamari rings into the hot oil. Fry for about 3 minutes or until they turn a beautiful golden brown. Remove them with a slotted spoon or tongs and place them on the prepared wire rack. Immediately season with kosher salt to taste, then transfer to the warm oven to keep while you fry the rest. Avoid overcrowding the pot to maintain oil temperature and crispiness.

Step 8: Serve Fresh with a Bright Splash of Lemon

Once all your calamari is fried and perfectly seasoned, transfer to a serving plate. Finish with a generous squeeze of fresh lemon juice to brighten all those rich, crispy flavors. Serve immediately for the best texture and taste—your guests will thank you!

Top Tip

Mastering a perfect batch of Crispy Fried Calamari Recipe is all about attention to detail and a few insider tricks that I've picked up along the way. These tips help you achieve that ideal balance of a crunchy crust with tender, flavorful calamari inside every time.

Salted Milk Soak: From experience, soaking calamari in salted milk for exactly 30 minutes is non-negotiable. It tenderizes the squid and removes any overpowering fishiness without diluting the flavor.
Breading Balance: Mixing cornstarch with all-purpose flour and a dash of baking powder gives you that signature light, crispy coating that clings just right without being gummy.
Oil Temperature: Keeping your grape seed oil steady between 350 and 365 degrees F ensures each ring fries evenly golden without turning greasy or tough.
Drain and Warm Properly: Using a wire rack over paper towels inside a 150-degree F oven keeps your calamari crispy and warm while you finish frying the rest—trust me, skipping this step leads to soggy calamari fast.

How to Serve Crispy Fried Calamari Recipe

A clear glass bowl filled with a creamy white liquid that has many small, soft, translucent white pieces floating in it, all resting on a white marbled surface. The liquid looks smooth and slightly frothy with small bubbles on top, and the translucent pieces are irregularly shaped and scattered evenly throughout the bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh lemon wedges are a must-have — a bright squeeze adds the perfect zesty pop that cuts through the richness. Sprinkle a tiny pinch of kosher salt just after frying to highlight the flavors. For extra flair, finely chopped fresh parsley or a drizzle of garlic-infused olive oil can elevate your presentation and flavor beautifully.

Side Dishes

Classic Mediterranean sides like a crisp Greek salad, grilled vegetables, or a tangy tzatziki sauce pair wonderfully. Marinara sauce is also a traditional crowd-pleaser perfect for dipping. For a heartier spread, garlic bread or lightly seasoned French fries complement the crispy calamari wonderfully.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover calamari in an airtight container in the refrigerator. They’ll keep well for up to 3 days. Remember, while the flavor remains delightful, the crunchy texture will soften over time.

Freezing

Since calamari is best enjoyed fresh and crispy, freezing fried calamari isn’t recommended as it affects the texture noticeably. However, you can freeze the calamari rings before breading and frying. Simply thaw and follow the recipe from the start for best results.

Reheating

We suggest avoiding reheating fried calamari to keep it crispy and tender. If you must, a quick blast in a 350-degree F oven or air fryer for a couple of minutes can help regain some crunch, but results vary and aren’t as good as the fresh batch.

Frequently Asked Questions:

Can I use fresh calamari instead of frozen?

Absolutely! Fresh calamari works great in this Crispy Fried Calamari Recipe. Just be sure to clean it well and slice the tubes into ¾-inch rings before soaking and breading as directed.

Why do we soak the calamari in salted milk?

Soaking calamari in salted milk tenderizes the meat and helps reduce the strong fishy taste, resulting in a more delicate flavor and softer texture after frying.

What oil is best for frying calamari?

Grape seed oil is ideal because it has a high smoke point and a neutral flavor, perfect for frying without overpowering the calamari. You can substitute with other neutral oils like canola or vegetable if needed.

Can I make this recipe in an air fryer?

Yes! Arrange calamari in a single layer in your air fryer basket, lightly coat with cooking spray, and cook at 400 degrees F for 8 minutes or until golden and cooked through. This is a healthier alternative though the texture differs slightly from frying.

Final Thoughts

There’s something truly special about the satisfying crunch and tender bite of perfectly fried calamari—it’s a timeless appetizer that feels like a little celebration on your plate. Whether you’re cooking for friends or a quiet night in, this Crispy Fried Calamari Recipe brings a warm Mediterranean flair that's both comforting and impressive. So go ahead, gather your ingredients, fry up a batch, and savor every golden, lemon-squeezed bite. Happy cooking!