Calamari Fritti (Fried Calamari)
If you’ve ever tried to make restaurant-style calamari at home and ended up with something chewy, this is your redemption arc. We’re making golden, crispy calamari that’s light as air and never rubbery, thanks to a savory buttermilk soak that keeps every ring tender and flavorful.Finished with lemon zest and flaky sea salt, this Italian-style calamari fritti is the perfect summer appetizer, whether you’re serving it al fresco with chilled wine or passing it around at your next dinner party.
Servings: 4 servings
Calories: 337kcal
Ingredients
For the buttermilk soak:
- 1½ lbs cleaned squid rings and tentacles fresh or thawed from frozen
- 1 cup buttermilk
- 2 cloves garlic smashed
- 3–4 sprigs fresh thyme
- peel of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the dredge:
- ¾ cup all-purpose flour or rice flour
- ¼ cup cornstarch
- 1 cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano or Italian seasoning, optional
For frying:
- Neutral high-heat oil canola, vegetable, or peanut
- Flaky sea salt for finishing
- Finely grated lemon zest for finishing
- Lemon wedges for serving
Instructions
- Pat the squid dry with paper towels. In a medium bowl, whisk together the buttermilk, garlic, thyme, lemon zest, salt, and pepper. Add the squid and stir to coat. Cover and refrigerate for 30 minutes, or up to 1 hour max. Any longer and the texture can get too soft.1½ lbs cleaned squid rings and tentacles, 1 cup buttermilk, 2 cloves garlic, 3–4 sprigs fresh thyme, peel of 1 lemon, 1 teaspoon kosher salt, ½ teaspoon black pepper
- In a shallow dish, whisk together the flour, cornstarch, panko, salt, pepper, garlic powder, onion powder, paprika, and dried herbs. Set aside.¾ cup all-purpose flour, ¼ cup cornstarch, 1 cup panko breadcrumbs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano
- Pour oil into a heavy-bottomed deep skillet or Dutch oven to about 2 inches deep. Heat to 350°F over medium-high heat, using a candy thermometer to monitor the temperature.Neutral high-heat oil
- While the oil is coming to temperature, remove squid from the marinade, shaking excess marinade off. Working in batches, toss the squid in the dredge mixture, pressing lightly so the coating adheres. Let them rest for 5 minutes on a wire rack.
- Fry the squid in the heated oil in batches for 60–90 seconds, until floating, golden, and crisp. Don’t overcrowd the pan, work in small batches to keep the oil temperature steady. Use a slotted spoon or spider to transfer to a wire rack with paper towel underneath it to catch any dripping oil.
- While still hot, sprinkle with flaky sea salt and extra lemon zest. Serve immediately with lemon wedges and your favorite dipping sauce!Flaky sea salt, Finely grated lemon zest, Lemon wedges
Nutrition
Serving: 6 ounces | Calories: 337kcal | Carbohydrates: 42g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 396mg | Sodium: 768mg | Potassium: 497mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 3mg