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

If you love appetizers that bring crunch and flavor in every bite, you’re going to adore this Crispy Fried Calamari Recipe. It’s all about tender squid rings, soaked in salted milk for extra tenderness, then coated in a light, seasoned batter and fried to golden perfection. Ready to impress anyone at your next gathering?

A round white plate with a blue rim is full of golden brown fried calamari rings stacked in layers, showing a crunchy texture with slightly uneven, crispy edges. Scattered green parsley leaves add a fresh contrast on top of the calamari. The plate sits on a white marbled surface with a blue background visible around the plate's edges. 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’ve made this crispy fried calamari more times than I can count, and every time it’s a crowd-pleaser. The secret? That simple but genius soak in salted milk and a perfectly balanced batter that isn’t heavy but adds just the right amount of crunch.

Tender & Flavorful: Soaking the calamari in salted milk tenderizes the squid and mellows any fishy notes.
Perfectly Crispy Batter: A blend of flour, cornstarch, and spices creates a light, golden crust that’s anything but greasy.
Super Simple Technique: With easy-to-follow steps, you don’t need to be a pro to nail this appetizer.
Versatile Serving: Pair it with lemon wedges and your favorite dipping sauce for a classic Mediterranean treat.

Ingredients & Why They Work

When I shop for this recipe, I always pick frozen calamari tubes labeled “cleaned” for convenience. Using grape seed oil is key too since it tolerates high frying temperatures without breaking down, giving you that flawless fry every time.

Flat lay of fresh raw calamari tubes whole and uncut, a small pile of all-purpose flour on a simple white ceramic plate, a small white ceramic bowl filled with cornstarch powder, a small white ceramic bowl with fine baking powder, dried oregano sprinkled in a small white bowl, whole black peppercorns in a small white bowl, a small white bowl with ground cayenne pepper, a whole lemon cut into bright yellow wedges arranged on a white ceramic plate, a small white ceramic bowl filled with 2% milk, a small white ceramic bowl with kosher salt crystals, all ingredients arranged symmetrically in perfect balance, 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

Calamari tubes: Frozen and thawed tubes are tender and easy to slice, perfect for crispy rings.
Diamond Crystal kosher salt: This salt dissolves well in the milk soak, enhancing flavor without overpowering.
2% milk: The mild fat content helps tenderize calamari gently in the salted soak.
All-purpose flour: The base of the batter that creates a crispy coating when fried.
Cornstarch: Adds lightness and extra crunch to the batter.
Baking powder: Helps the batter puff slightly, making the crust airy.
Dry oregano: Offers a subtle Mediterranean-herby note.
Black pepper: Adds gentle heat and depth to the coating.
Cayenne pepper: Just enough kick to awaken your taste buds without overwhelming.
Grape seed oil: Ideal frying oil for its high smoke point and neutral flavor.
Lemon wedges: The bright citrus finish offsets the fried goodness beautifully.

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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 adaptable it is to your taste buds and lifestyle. Whether you want to amp up the spice, keep it mild for little ones, or find a way to enjoy it without deep-frying, there’s a simple twist you can try to make it your own.

Spicy Kick: I love adding a pinch more cayenne or a sprinkle of smoked paprika to the batter for a smoky heat that dances on your tongue. It’s perfect if you like your appetizer with a little extra personality.
Herb Swap: Swap out the dry oregano for fresh chopped parsley or thyme in the batter to bring a fresh, aromatic lift to the fried rings. It adds a lovely garden-fresh note that pairs beautifully with lemon wedges.
Air Fryer Version: For a lighter, less oily option, I’ve experimented with the air fryer method. Just arrange the coated calamari in a single layer, spray lightly with oil, and cook at 400 degrees F for about 8 minutes. The texture is still satisfyingly crispy, though with less indulgence.
Dipping Sauces: While classic lemon wedges are a must, you can serve alongside marinara sauce, zesty Tzatziki, or even a garlic aioli for dipping. Each sauce brings a unique flair to this Mediterranean favorite.

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

A white bowl filled with red marinara sauce with small green herb pieces on top sits at the center of the image. Surrounding the bowl are golden, crispy fried onion rings and red pepper slices, all breaded with a textured crumb coating. A woman's hand is holding one onion ring dipped partly into the sauce, showing the contrast between the crunchy golden exterior and the smooth red sauce. The whole scene is set on a white marbled surface, enhancing the colors of the food. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice the calamari into juicy rings

Start with 1 pound of thawed calamari tubes, and slice them into roughly ¾-inch thick rings. Using a sharp knife here makes all the difference—you want clean cuts so that each ring crisps up evenly when fried. Set these aside and get ready for the next tenderizing step.

Step 2: Soak calamari in salted milk for a tender texture

Mix 1 teaspoon of Diamond Crystal kosher salt into ½ cup of 2% milk, then add your calamari rings. Refrigerate this mixture for 30 minutes. This simple soak not only tenderizes the squid but also reduces any fishy odors or flavors, leaving you with perfectly mild, tender calamari—trust me, don’t skip this step!

Step 3: Whisk up the flavorful batter

In a large bowl, combine 1 ½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dry oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. Whisk these ingredients together thoroughly so every bite gets that perfect balance of light crispness and subtle herbaceous warmth.

Step 4: Coat calamari with batter and let excess fall away

Drain the calamari rings from the salted milk, shaking off any excess liquid. Toss them in half batches in the dry flour mixture until well coated. Transfer the coated rings to a colander set over a bowl so the surplus flour can sift off, keeping your batter light and crisp rather than clumpy.

Step 5: Preheat your oven and prepare the draining station

Set your oven to a low 150 degrees F to keep the calamari warm once fried. Meanwhile, arrange a wire rack over a sheet pan and layer the rack with paper towels to catch excess oil. This setup ensures your calamari stays crisp and delicious between batches.

Step 6: Heat grape seed oil to the perfect frying temperature

Pour grape seed oil about 4 inches deep into a 2.5-quart pot and heat it to between 350 and 365 degrees F. To check readiness, drop a single coated calamari ring in—the oil should bubble vigorously around it, and the ring should float immediately. This is your green light to start frying.

Step 7: Fry calamari rings until golden and crispy

Use a pair of tongs to carefully add some coated rings to the hot oil—don’t overcrowd the pot! Fry for about 3 minutes, or until a gorgeous golden brown forms. Remove with tongs and place on your prepared wire rack with paper towels. Season immediately with kosher salt and place the rack in your warm oven to keep the calamari crisp while you finish frying the rest.

Step 8: Serve fresh with a squeeze of lemon

Once all your calamari is fried and kept warm, transfer it to a serving plate. Finish with a fresh squeeze of lemon juice that brightens and balances the crispy, savory goodness. Serve immediately for the best texture and flavor experience.

Top Tip

These tips will help you get the absolute best results when making this Crispy Fried Calamari Recipe, ensuring perfectly tender, golden, and flavorful squid every time.

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 beautifully and drastically reduces any fishy flavor.
Temperature Control: I learned the hard way that keeping the frying oil between 350 and 365 degrees F is crucial. Too low and the calamari absorbs oil and gets soggy; too hot and it burns before cooking through.
Drain Well: Using a wire rack lined with paper towels to drain your fried calamari keeps them crisp instead of getting soggy from sitting in oil.
Batch Frying: Avoid overcrowding the pot when frying. Fry the calamari rings in small batches to maintain that perfect crispness and even golden color.

How to Serve Crispy Fried Calamari Recipe

A clear glass bowl filled with many white, soft, small square pieces in a milky white liquid. The pieces have a smooth yet slightly translucent texture, floating evenly throughout the creamy liquid. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh lemon wedges are indispensable to brighten each bite with a zesty finish. You can also sprinkle a bit of extra kosher salt or some finely chopped fresh parsley for a touch of color and herbal freshness. For an extra Mediterranean twist, a light drizzle of good quality olive oil complements the crispy texture wonderfully.

Side Dishes

Serve your crispy fried calamari alongside classic dipping sauces like marinara or a cooling Tzatziki sauce. For a full Mediterranean experience, pair it with a fresh Greek salad, warm pita bread, or a side of roasted vegetables. A crisp, cold white wine or sparkling water with lemon also elevates the meal beautifully.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, but keep in mind that the crispiness will fade over time as the calamari loses its crunch.

Freezing

Because of the delicate battered coating, I don’t recommend freezing fried calamari, as it tends to lose its texture and becomes soggy upon thawing. It’s best enjoyed fresh or refrigerated if needed.

Reheating

Reheating fried calamari is tricky and often results in loss of crispness. If necessary, reheat briefly in a preheated oven at 350 degrees F for about 5 minutes on a wire rack to help retain some crunch, but for the best experience, serve immediately after frying.

Frequently Asked Questions:

Can I use fresh calamari instead of frozen?

Absolutely! Fresh calamari can be used in this recipe. Just be sure to clean it properly, slice into ¾-inch rings, and soak it in the salted milk as directed to ensure tenderness and flavor balance.

Why do you soak calamari in salted milk?

Soaking in salted milk tenderizes the calamari and helps mellow any strong fishy odors or flavors, resulting in a more delicate and pleasant taste.

Can I make this Crispy Fried Calamari Recipe in an air fryer?

Yes! You can arrange the coated calamari in a single layer, lightly spray with cooking oil, and air fry at 400 degrees F for about 8 minutes until golden and cooked through. This is a great option if you prefer less oil or a quicker cleanup.

How do I keep the calamari crispy after frying?

Drain the calamari on a wire rack lined with paper towels to prevent sogginess, season immediately with kosher salt, and keep warm in a low oven at 150 degrees F if frying in batches. Avoid stacking the calamari to maintain their crisp texture.

Final Thoughts

There’s something truly special about biting into tender, golden rings of crispy fried calamari, fresh from the oil and brightened with a squeeze of lemon. This Crispy Fried Calamari Recipe brings together classic Mediterranean flavors and simple ingredients to create a timeless appetizer that’s always a crowd-pleaser. Whether you’re hosting a dinner party or just craving a flavorful snack, making this at home is easier than you think—and absolutely worth it. Enjoy every crispy, savory bite!