Crispy Fried Calamari (Printable Version)
Golden fried calamari with aioli and lemon. Crunchy outside, tender inside—ideal for Mediterranean-inspired bites.
# Everything You’ll Need:
→ Aioli
01 -
10 garlic confit cloves or 1 fresh garlic clove
02 -
1/2 cup olive oil
03 -
1/2 cup neutral oil (grapeseed, avocado or vegetable)
04 -
1 egg
05 -
1 teaspoon Dijon mustard
06 -
1 tablespoon lemon juice
07 -
1 tablespoon smoked paprika
08 -
1/2 teaspoon cayenne pepper
09 -
1 teaspoon kosher sea salt
→ Calamari
10 -
2 lb squid or 1 lb calamari tubes or rings
11 -
1 cup whole milk
12 -
1 cup all-purpose flour
13 -
1/2 cup cornflour (cornstarch)
14 -
1/2 teaspoon baking powder
15 -
1 lemon, cut into wedges
16 -
Fresh parsley, finely chopped
17 -
Kosher salt and black pepper
18 -
Extra virgin olive oil, for deep frying
# Steps to Cook:
01 -
Place all aioli ingredients into a narrow container suitable for an immersion blender. Blend without moving the blender until emulsification begins, then slowly lift and lower to incorporate all oil until thick.
02 -
Rinse squid thoroughly. Remove tentacles by pulling away from the body, then remove entrails and quill. Peel off purple membrane, cut off fins, and remove beak from tentacles. Rinse again under cold water.
03 -
Cut the cleaned squid tubes into 1-inch (2.5 cm) rings using a sharp knife.
04 -
Combine milk and 1 teaspoon kosher salt in a bowl. Add calamari, cover, and refrigerate for 30 minutes to tenderize.
05 -
In a baking tray, mix flour, cornflour, and baking powder. Season generously with salt and pepper.
06 -
Remove calamari from milk, shake off excess, and toss in seasoned flour mixture. Transfer to colander and repeat until all pieces are coated.
07 -
Heat oil in a deep pot to 360°F (180°C), ensuring depth of at least 4 inches. Using tongs or a slotted spoon, fry calamari in batches for 3–4 minutes until golden and crispy.
08 -
Remove calamari with slotted spoon and place on rack over paper towels to drain. Season with salt, sprinkle with parsley, and serve hot with aioli and lemon wedges.
# Extra Suggestions:
01 -
Soaking squid in salted milk or buttermilk helps keep it tender and prevents chewiness.
02 -
Do not overcrowd the frying pot to ensure consistent cooking and crispy texture.