Don't miss these pro tips for light, golden brown crust and tender calamari that is not grease-heavy or rubbery. This fried calamari recipe will be your go-to! Be sure to read through and watch the video below.

Fried calamari served on a plate atop a blue table

If you've done some traveling around the Mediterranean and Southern Europe, you likely encountered some form of fried calamari in small fish shops or taverns. The squid is coated in batter and quickly deep fried to golden perfection. It's served hot, usually with a splash of citrus, any number of dips, and a refreshing beverage, like Spanish Agua de València.

This is also a familiar dish throughout the United states, rising in popularity in the 1980s according to this New York Times article, and becoming a mainstream appetizer served in most American casual dining restaurants. But you don't have to wait for your next outing with friends to share a plate of perfectly crispy fried calamari; it's easy to make at home.

My calamari recipe comes with a few tips that ensure a light, golden crust and tender squid that is not grease-heavy or rubbery.

What is calamari?

Is calamari squid or octopus? Calamari is the Italian word for squid, a cousin to octopus. Squid is firm and white with a mild, slightly sweeter taste that lends itself to so many flavors. There are more than 300 species of squid in the world's waters, but fewer than a dozen are utilized in cooking.

Squid is available in most grocery stores and, thankfully, it is not very expensive. You can find it at the fish counter but, more often, in the freezer aisle. In this calamari recipe, I used wild-caught frozen calamari tubes, which are already cleaned. Frozen calamari rings are also available and will work in this recipe.

How do you tenderize calamari before frying?

Here is one of the biggest tips for today's fried calamari recipe: tenderize your squid rings by soaking them in salted milk and refrigerate for 30 minutes. This will help tenderize the calamari while taming the fishy smell! It also helps the flour coating to stick to the meat of the squid.

To tenderize your calamari, simply stir about 1 teaspoon of kosher salt in ½ cup of milk. Add your squid rings to the salted milk solution and refrigerate for 30 minutes. There are other alternatives for tenderizing squid such as soaking it in buttermilk or lemon juice.

Fried calamari served on a plate with some lemons in the background

5 Tips for the best crispy fried calamari recipe

  • Do not cut the calamari rings too thinly. I cut my squid tubes into ¾-inch thick rings, which extends the cooking time long enough for the flour coating to brown and crisp up nicely, while making sure that the calamari is tender on the inside.
  • Soak the rings in a solution of salted milk for 30 minutes (refrigerated) before cooking. I shared this earlier, but this is the trick to tenderizing the calamari meat and it also helps tame the fishy taste.
  • For crispy fried calamari, coat the rings in a mixture of flour, cornstarch, and baking powder! You'll get a golden-brown, crispy exterior on the tender squid rings.
  • Once coated in the flour mixture, allow the squid rings a few short minutes to sit in a colander before frying. This allows the flour to rehydrate so that the coating does not fall off the calamari when fried. This will happen naturally anyway as you wait for the oil to heat, and you will be frying the calamari in batches which will allow enough time for the coating to stick.
  • Manage the heat of your cooking oil. Heat the oil to somewhere between 350 and 365 degrees F before cooking the calamari. The more common problem with oil temperature is that it is often too low and the calamari will absorb too much of the oil and become too soggy or chewy. And if the oil is too hot, the outside will burn before the inside is cooked properly. So that is why it is important to manage the oil heat.
    An oil thermometer is helpful here, but if you do not have a thermometer, how do you know if the oil is ready for frying? To test, drop just one calamari ring in the oil, lots of gentle bubbles should form around it immediately and the calamari and bubbles begin to float to the top.
  • Serve ASAP! Fried calamari rings are at their best when served as nice and warm with a big splash of lemon juice!

How do you make fried calamari from scratch?

  • Slice into rings
    Unless you already bought calamari rings, you'll start by cutting the cleaned tubes into ¾-inch thick rings.

    Fresh calamari sliced into rings on a cutting board
  • Soak in salted milk
    In a medium bowl, stir 1 teaspoon of kosher salt in ½ cup of milk. Add the squid rings and toss. Refrigerate for 30 minutes.

    calamari rings in salted milk
  • Dredge
    Prepare a flour mixture by whisking together 1 ½ cup all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon of dry oregano, and ½ teaspoon each black pepper and cayenne. Toss a few calamari rings in the flour mixture until well-coated, then transfer them to a colander. Repeat until all the calamari is coated in the flour mixture.

    Calamari coated with batter and placed in a colander
  • Fry and Drain
    Fill a small 2.5-quart pot or saucepan with 4 inches of grapeseed oil and heat the oil to somewhere between 350 and 365 degrees F. Drop one calamari ring, if the oil bubbles and forms around it and the calamari brings to float, the oil is ready. You can now cook the squid rings in batches (about 8 at a time) for 3 minutes or until golden brown.

    Prepare a tray and put a wire rack covered with paper towel on top. As the calamari cook, use a slotted spoon to transfer the cooked crispy rings to the prepared wire rack. If you have your oven heated on the lowest setting, you can stick the cooked calamari in it to keep them nice and warm. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.

    Fried calamari on top of paper towel soaking up the oil

Can I make this in the air fryer?

Yes, you can make calamari in your air fryer! I do not own an air fryer, but I have done some research and asked a few friends. Based on that, here is your option for air fryer calamari once you have coated the calamari rings in the batter:

  • Arrange the calamari in one single layer in your air fryer basket (you may do this in batches if you need to)
  • Coat the calamari with cooking spray
  • Cook at 400 F for 8 minutes or until the calamari turns golden and is cooked through

Serve it with

For me, calamari is great served hot with a squeeze of lemon juice and maybe a side of marinara (if I have any leftover homemade spaghetti sauce, I will use that) or even Tzatziki sauce for a Greek twist.

Want to add a couple more mezze or small dishes next to it? Here are some options:

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4.83 from 165 votes

Crispy Fried Calamari Recipe

Suzy Karadsheh
Fried calamari served on a plate atop a blue table
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Prep – 20 minutes
Cook – 5 minutes
Inactive Time 30 minutes
Greek, Italian, Mediterranean
Serves – 6 people


  • 1 pound frozen calamari tubes thawed
  • Kosher salt
  • ½ cup 2% milk
  • 1 ½ cup all purpose flour
  • cup cornstarch
  • ½ teaspoon baking powder
  • ¾ teaspoon dry oregano
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Grape seed oil as needed
  • 1 lemon cut into wedges to serve


  • Slice the calamari tubes into ¾-inch thick rings.
  • In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
  • Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
  • In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
  • Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
  • Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
  • Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
  • Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
  • Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!



  • Don't skip soaking the calamari in the salted milk. This helps tenderize the calamari while also taming the fishy taste
  • Serve fried calamari hot with a side of marinara sauce or Tzatziki sauce. 
  • To make this in the air fryer: (this is according to my research as I do not own an air fryer). Arrange the calamari in one single layer in your air fryer basket (you may do this in batches if you need to). Coat the calamari with cooking spray. Cook at 400 F for 8 minutes or until the calamari turns golden and is cooked through
  • Leftovers & storage: leftovers will last in the fridge for up to 3 days. The calamari will lose its crunch, but will still taste good. Do not reheat leftover fried calamari
  • Visit our shop to browse quality Mediterranean ingredients including spices and olive oils.


Calories: 227.2kcalCarbohydrates: 35.8gProtein: 15.9gFat: 1.8gSaturated Fat: 0.6gTrans Fat: 0.1gCholesterol: 177.7mgSodium: 273.4mgPotassium: 280.8mgFiber: 1.6gVitamin A: 123.5IUVitamin C: 13.3mgCalcium: 82mgIron: 2.3mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. 5 stars
    Very good! I soaked the calamari in 1 cup milk with a teaspoon of salt for half hour. Then did recipe as written. Served with home made tartar. Marinara was good too with it.

  2. 5 stars
    This was a GREAT recipe. The combination of the coating and the oil not being too hot made a fabulous calamari. Served with a siracha mayo. My picky husband said more please.

  3. 2 stars
    The oil bubbled so much with the baking powder in the flour. A little dangerous if your pan was not deep.🫣 Thus comment is for the Salt n Pepper Crispy Squid

  4. 5 stars
    The best fried calamari recipe I've tried. It's a hit with the whole family. I use canola oil and it comes out crispy and not chewy every time.

  5. 1 star
    Absolute garbage. Breading was soft, no texture or crunch and held onto grease like a sponge. Completely ruined the dish.

    1. Hi, Rita. Grapeseed oil was just Suzy's preference here. You can definitely use an alternative if you'd like (really any will work).

  6. 5 stars
    Trying to eat more seafoods so tried this recipe. I used a gluten-free pancake mix instead of flour, used flax meal instead of corn starch, almond milk instead of dairy milk and included fresh oregano in addition to the dried. I used a thermometer to keep the oil temperature high enough. Delicious, crispy crunchy! My husband dipped his in a tomato sauce. We both loved it! Thanks for another great recipe!

  7. 5 stars
    Is it possible to bread the calamari and freeze and then fry them up when ready? Or is best to fry them first and then freeze?

    1. Hi, Nicole. It would probably be best to fry them first if you are going to freeze them (be sure they are completely cooled first). We've never tried that with this recipe, though. If you give it a go, we'd love to hear how it worked for you!

    1. Hi, David. We've never tried that with this recipe. I did some quick research, though, and it looks like it could work using a combo of cornmeal and flour. If you give this adaptation a go, please stop back and share you thoughts!

    1. Hi, Yana. Interesting! I'm not sure as we haven't worked with calamari steaks around here. If you give it a try, I would recommend still recommend tenderizing them. Please stop back and share your thoughts if you give this a go!

      1. Hi, Angelo. This may work with other types of seafood, but it's nothing we've ever tested before. If you give it a try, please stop back and let us know how it went!

  8. 5 stars
    Best recipe and video ever! Thank you for sharing this information. This is the first time I have EVER made anything breaded that actually kept the breading on! I used coconut milk instead of dairy milk and an all-purpose GF Flour mix instead of wheat flour. Hubby returned from work while I was finishing up the last batch in the deep fryer pot. He tried one and said "This is outstanding!" and quickly ate several more. I am so thrilled to finally have success with something breaded! (As I type this review, I realize I forgot the lemon! I was so excited over actually cooking something where the breading stayed on!)

    1. I'm so glad this worked out well for you! Thanks so much for sharing the adaptations you made to make it gluten and dairy free!

      1. Hi, Ellen. I'm so sorry that happened here. If you give it another go, be sure to allow the rings a few short minutes to sit in a colander before frying. This allows the flour to rehydrate so that the coating does not fall off the calamari when fried. Also, pay close attention to the temperature of the oil. If the temp is too low, that can also lead to the loss of the coating.