Dinner

Fried Calamari Recipe

ByIsabella Vance February 2, 2026February 2, 2026

Introduction

Fried calamari is a classic appetizer that’s crispy on the outside and tender on the inside. This easy recipe uses a simple milk soak and seasoned flour coating to create perfectly golden rings, ideal for serving with fresh lemon wedges.

A grey round plate filled with two layers of golden brown fried calamari rings with a crispy texture, sprinkled with small bits of green parsley. On the left side of the plate, there is a small white bowl filled with red marinara sauce topped with green parsley flakes. A slice of yellow lemon is placed on the top edge of the plate while two lemon slices are on the white marbled surface near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound calamari rings
1 cup whole milk
1 tablespoon lemon juice
1 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon salt
1 teaspoon dried dill
½ teaspoon paprika
½ teaspoon pepper
Vegetable oil for frying
Lemon wedges (for serving)

Instructions

Step 1: Thaw the calamari rings if frozen. Pat them dry and place in a bowl.
Step 2: Pour the whole milk and lemon juice over the calamari. Stir gently to coat the rings evenly and let them soak.
Step 3: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, dried dill, paprika, and pepper.
Step 4: Remove the calamari rings from the milk, allowing excess liquid to drip off. Toss them in the flour mixture until fully coated.
Step 5: Arrange the breaded calamari on a plate or sheet pan. Prepare another plate or sheet pan lined with paper towels for draining.
Step 6: Heat about an inch of vegetable oil in a large skillet over medium-high heat until hot.
Step 7: Fry the coated calamari in batches, being careful not to overcrowd the pan. Cook for about 3 minutes or until golden brown.
Step 8: Transfer fried calamari to the paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges.

Tips & Variations

For extra crunch, add a pinch of cayenne pepper to the flour mixture for a slight kick.
Use fresh calamari if available for the best texture and flavor.
Try serving with a side of marinara or garlic aioli for dipping.

Storage

Store leftover fried calamari in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

A close-up view of a round white plate filled with golden-brown fried calamari rings and pieces, lightly browned with a crisp, textured surface sprinkled with small green herbs. On the left side of the plate, there is a small white bowl of bright red dipping sauce. In the top left corner, a wedge of lemon sits on the edge of the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen calamari for this recipe?

Yes, frozen calamari works well. Just be sure to thaw completely and dry the rings before soaking and coating to avoid excess moisture.

How do I know when the oil is hot enough for frying?

The oil should be hot but not smoking, around 350°F (175°C). You can test by dipping a small amount of flour mixture into the oil; it should sizzle immediately.