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Crispy Fried Calamari

Golden‑fried calamari rings and tentacles, tender inside with a spicy crust, served with lemon and your choice of dipping sauce.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Finishing Time 5 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 1 pound cleaned calamari: tubes sliced into rings tentacles left whole
  • Juice of ½ a lemon
  • 2 cups all‑purpose flour
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ cup buttermilk or milk
  • Vegetable oil or canola for deep frying
  • Lemon wedges marinara sauce or aioli, for serving (optional)

Instructions
 

  • Place calamari in a bowl, drizzle lemon juice over, stir gently, and let sit for 30 minutes to tenderize.
  • Organize three bowls: One with the seasoned flour (mix flour + cayenne + paprika + salt), one with buttermilk (or milk), and a second bowl with more of the seasoned flour.
  • Remove calamari from the lemon juice. Dredge each piece first in flour, shake off excess, then in buttermilk, then again in flour. Do this for all pieces.
  • Heat oil in deep fryer or large pot to 375°F (fill no more than half full).
  • Fry calamari in batches for about 3 minutes total per batch, until golden‑brown. Avoid overcrowding.
  • Drain the fried calamari on paper towels; while still hot, sprinkle with salt so it adheres.
  • Serve immediately with lemon wedges and choice of dipping sauce (marinara or aioli).

Notes

  • Ensure oil is hot before frying; oil that’s not hot enough leads to greasy, soggy crust.
  • Shake off excess dredge/flour to avoid clumps or heavy coating.
  • Fry in small batches to maintain consistent oil temperature.
  • Always salt immediately after frying while seafood is still hot so salt sticks.
  • For extra flavor, mix a bit of lemon zest into the flour seasoning.