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 (for soaking); Kosher salt (for seasoning after frying); 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 for frying (about 4 inches deep); 1 lemon cut into wedges for serving

If you love that perfect crunch followed by tender calamari bursting with flavor, this Crispy Fried Calamari Recipe is your new go-to appetizer. Inspired by the vibrant tastes of Greek, Italian, and Mediterranean kitchens, it’s surprisingly easy to make at home and worth savoring every bite.

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 can’t get enough of this crispy calamari! Every time I make it, it vanished in minutes at our table, and I’m sure you’ll have friends asking for the recipe too.

Tender & Flavorful: Soaking the calamari in salted milk softens the texture and mellows the fishiness beautifully.
Crunchy Coating: A mix of flour, cornstarch, and a touch of baking powder achieves that addictive crisp exterior.
Quick & Easy: From soaking to frying, this recipe takes just under an hour including marinating time.
Perfect for Sharing: Makes about 6 servings — ideal for a crowd-pleasing appetizer or snack.

Ingredients & Why They Work

Picking the right ingredients really sets this dish apart. I always look for good-quality frozen calamari tubes — they’re convenient and consistent in size, perfect for even cooking. Also, opting for grape seed oil makes a great frying medium because it has a high smoke point and a neutral taste that won’t overpower the seafood.

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: Thaw and slice them yourself for freshness and control over size and texture.
Kosher salt: Essential for seasoning both the milk soak and the fried rings afterward to layer flavor.
2% milk: Used to soak the calamari, it tenderizes the rings and reduces any unwanted fishiness.
All-purpose flour: The base for the coating, providing a sturdy but light crust.
Cornstarch: Adds extra crispness to the fried calamari, creating that irresistible crunch.
Baking powder: Lightens the coating for a crisp, airy texture.
Dried oregano: A Mediterranean herb that gives the coating a subtle, fragrant flavor.
Black pepper: Offers a gentle heat and depth to the flour mixture.
Cayenne pepper: Just a hint to kick up the spice without overwhelming the dish.
Grape seed oil: Ideal for frying due to its high smoke point and neutral flavor.
Lemon wedges: The perfect bright, acidic finishing touch that balances the fried richness.

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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

The beauty of this Crispy Fried Calamari Recipe is how easy it is to adapt to your taste buds and kitchen setup. Whether you're craving a little extra heat or prefer to lighten it up, there’s always a way to make this recipe truly yours.

Spicy Twist: I love adding a pinch more cayenne pepper to the coating mix when I’m in a fiery mood. It gives just the right kick without overpowering the crispy texture and fresh lemon squeeze.
Herb Infusion: Sometimes I swap out the dried oregano for fresh chopped parsley or basil after frying. It adds a vibrant, fresh flavor that complements the Mediterranean roots beautifully.
Air Fryer Version: If you want to skip the oil but keep things crispy, try the air fryer method—just remember to spray your calamari well and keep an eye on them as they cook at 400°F for about 8 minutes. This keeps my kitchen less oily but still delivers a lovely crunch.
Gluten-Free Option: Although our recipe uses regular flour for the perfect crust, switching to a gluten-free all-purpose flour blend works great for those avoiding gluten, just make sure the blend includes a bit of starch for that extra crispness.

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: Prep and Soak Your Calamari

Begin by slicing your thawed calamari tubes into even ¾-inch thick rings. This size cooks evenly and stays tender inside with a nice crunch outside. Next, stir 1 teaspoon of kosher salt into ½ cup of 2% milk and soak the calamari rings in the salted milk for 30 minutes in the fridge. This soak is the secret to tender calamari that’s free from any fishy odors—definitely don’t skip this step!

Step 2: Mix the Flour Coating

While the calamari marinates, whisk together 1 ½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dried oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper in a large bowl. This combo creates that perfectly seasoned, crispy crust that locks in all the tender calamari goodness. Make sure it’s well mixed so each piece gets an even coat.

Step 3: Coat the Calamari

Remove half of the calamari from the milk using tongs, letting the excess drip off. Toss it right into the seasoned flour mixture, coating each ring thoroughly. Place the coated calamari in a colander set over a bowl to catch any leftover flour. Then repeat this with the remaining half. This method helps keep the coating light and ensures even crispiness once fried.

Step 4: Prepare to Fry and Keep Warm

Preheat your oven to a gentle 150°F and arrange a wire rack over a sheet pan lined with paper towels. This station will let you drain the fried calamari while keeping it warm and crispy. Meanwhile, heat about 4 inches of grape seed oil in a pot to between 350 and 365°F. You’ll know the oil's ready when a test calamari ring bubbles vigorously and floats on the surface.

Step 5: Fry to Golden Perfection

Carefully add some of the coated calamari rings to the hot oil using tongs, frying in batches so the temperature stays steady. Cook each batch for about 3 minutes, or until the calamari turns a gorgeous golden brown. Remove with a slotted spoon, season immediately with kosher salt, and transfer to your oven rack prepared earlier. Repeat until all your calamari is fried.

Step 6: Serve with Fresh Lemon

Once all the calamari is cooked and warm, transfer to a serving plate and finish with a generous squeeze of fresh lemon juice. This bright tang perfectly complements the bold, crispy coating and tender calamari inside. Serve immediately for the crispiest experience—and don’t forget your favorite dipping sauces!

Top Tip

Perfecting this Crispy Fried Calamari Recipe is all about technique and patience. These tips will help you get tender, flavorful calamari with that irresistible crunch every time.

Don’t Skip the Salted Milk Soak: From my experience, soaking the calamari rings in salted 2% milk for 30 minutes is a game changer—it tenderizes the squid and significantly reduces any fishy aroma.
Keep the Oil Temperature Steady: Maintaining the frying oil between 350-365°F ensured my calamari cooked evenly and stayed crispy without absorbing excess oil. A kitchen thermometer is your best friend here.
Use Paper Towels and a Wire Rack: Draining the fried calamari on a wire rack lined with paper towels helped keep them crunchy instead of soggy—don’t just dump them on plates!
Fry in Small Batches: Overcrowding the pot dropped the oil temperature quickly and produced greasy calamari. A few rings at a time is the sweet spot for perfect frying.

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

Brighten your fried calamari with fresh lemon wedges squeezed just before eating—they add a tangy zing that beautifully balances the savory crunch. You can also sprinkle a little extra kosher salt or some fresh chopped parsley for a dash of color and freshness.

Side Dishes

This dish pairs wonderfully with light Mediterranean sides like a crisp Greek salad or a refreshing tzatziki sauce for dipping. Marinara sauce is another classic option if you love a tomato-based complement. For a heartier spread, serve alongside grilled vegetables or a simple lemony couscous.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the crispy texture will soften over time, but the calamari will still taste delicious cold or room temperature.

Freezing

It’s best to enjoy this Crispy Fried Calamari fresh. Freezing cooked calamari isn’t recommended as it tends to become rubbery once thawed. If you want to prep in advance, freeze the raw calamari tubes and thaw them just before soaking and frying.

Reheating

Reheating fried calamari is tricky because it loses its crunch quickly. To revive a bit of crispiness, reheat them briefly in a hot oven set to 350°F for just a few minutes, but try to enjoy them fresh for the best experience.

Frequently Asked Questions:

Can I use fresh calamari instead of frozen?

Absolutely! Fresh calamari works great. Just make sure to clean it properly and slice it into ¾-inch rings before soaking in the salted milk mixture as directed.

Why do we soak calamari in salted milk?

Soaking in salted milk tenderizes the squid and reduces the strong fishy taste, resulting in a milder, more pleasant flavor that's key to this recipe's success.

Can I bake or air fry the calamari instead of deep frying?

Yes! For an air fryer method, arrange the coated calamari in a single layer, spray with cooking oil, and cook at 400°F for 8 minutes until golden and cooked through. Baking is less common but can work with a light oil coating and high heat.

What is the best oil to use for frying calamari?

Grape seed oil is ideal because of its high smoke point and neutral flavor. If you don’t have it, vegetable or canola oil are good alternatives.

Final Thoughts

Making my Crispy Fried Calamari Recipe has always brought a little Mediterranean sunshine into my kitchen, no matter the season. With its crunchy exterior and tender, flavorful center, it’s the perfect way to start a meal or share as a snack with friends. I hope these tips and ideas inspire you to enjoy this classic appetizer fresh off the fryer and with all your favorite accompaniments. Happy cooking!