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; 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 for frying; 1 lemon cut into wedges to serve

If you’ve ever wondered how to get that perfectly tender yet crunchy bite, this Crispy Fried Calamari Recipe is going to be your new go-to. It’s all about soaking the calamari in salted milk before dredging and frying to golden goodness.

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’m honestly obsessed with this recipe because it nails that balance between crispy outside and tender inside every single time. Plus, it’s inspired by Greek and Mediterranean flavors that just hit the spot as a snack or appetizer.

Perfectly Tender Texture: Soaking calamari in salted milk softens it and reduces unwanted fishiness.
Crunchy Coating: A mix of flour, cornstarch, and spices creates a golden, flavorful crust.
Simple Ingredients: You probably already have everything in your pantry.
Versatile Serving: Great with fresh lemon wedges and dips like marinara or tzatziki.

Ingredients & Why They Work

Before diving in, a quick note: using thawed frozen calamari tubes is super convenient and reliable. Also, grape seed oil is perfect for frying because it handles high heat without overpowering the flavor.

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

Frozen calamari tubes: Easy to find and slice into uniform rings, ensuring even cooking.
Kosher salt: For seasoning both the milk soak and the final fry, enhancing flavor without being harsh.
2% milk: The salted milk soak tenderizes the calamari and mellows the fishy aroma.
All-purpose flour: The base for the crispy coating, providing structure and crunch.
Cornstarch: Added to the flour for an extra crispy finish to the coating.
Baking powder: Helps create lightness and extra crunch in the coating.
Dry oregano: Brings a subtle Mediterranean herbal note.
Black pepper: Adds a little heat and depth to the seasoning mix.
Cayenne pepper: Gives a gentle spicy kick to balance the flavors.
Grape seed oil: Neutral and high smoke point, perfect for frying without burning.
Fresh lemon wedges: Bright juices finish the calamari perfectly—never skip this.

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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

One of the best things about this Crispy Fried Calamari Recipe is how adaptable it is to your taste buds and kitchen setup. Whether you want to dial up the heat, add a fresh herb twist, or try a lighter cooking method, there’s plenty of room to make it truly yours.

Spice it up: For those who love a bit more kick, try increasing the cayenne pepper slightly or add a pinch of smoked paprika to the coating mix. It gives the calamari a smoky warmth that’s simply irresistible.
Herbaceous twist: I’ve had great results swapping out the dry oregano for fresh chopped parsley or basil. This fresh herb change offers a bright Mediterranean vibe that pairs wonderfully with the lemon wedges.
Air fryer alternative: If you want a lighter version, using an air fryer is a clever option. Just remember to spray the calamari with cooking spray and cook at 400°F for 8 minutes. It won’t be quite as crispy as frying but still very tasty.
Different dipping sauces: While marinara and tzatziki are classic companions, I also love a garlic aioli or a spicy harissa mayo to complement the crunchy rings.

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 just right

Start by slicing your thawed calamari tubes into ¾-inch thick rings. This thickness is key to ensuring they cook evenly—thinner rings might overcook quickly, and thicker ones might remain chewy. The consistent size helps achieve that perfect tender bite.

Step 2: Soak in salted milk for tender, less fishy rings

Mix 1 teaspoon kosher salt into ½ cup 2% milk in a medium bowl. Add your calamari rings and refrigerate for 30 minutes. This simple soak tenderizes the calamari and mellows out any fishiness—trust me, it makes a huge difference in the final flavor and texture.

Step 3: Whisk together the flavorful coating mixture

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 until everything is evenly mixed. The cornstarch and baking powder are what give the coating that irresistible crispiness.

Step 4: Coat and drain the calamari

Place a large colander over a bowl, then, working in halves, use tongs to lift the calamari from the milk, shaking off the excess. Toss them in your seasoned flour mixture until fully coated. Place them in the colander so excess flour can fall through—this avoids clumps of flour that burn during frying.

Step 5: Preheat oven and prepare the warming station

Set your oven to 150°F to keep the calamari warm after frying. Line a wire rack with paper towels and set it on a baking sheet. This setup keeps the fried calamari crispy by letting excess oil drip off while warming gently in the oven.

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

Fill a 2.5-quart pot with about 4 inches of grape seed oil and heat it to between 350°F and 365°F. To test if it’s ready, drop one calamari ring in–you should see vigorous bubbling and the ring floating. Be patient; if the oil is too cool, the calamari will absorb oil and become greasy, and if it’s too hot, it will burn.

Step 7: Fry until golden and crispy

Use tongs to gently add a portion of calamari to the hot oil, frying for about 3 minutes until golden brown. Remove with tongs and place on the paper towel-lined rack. Immediately sprinkle with kosher salt—this enhances the flavor while the calamari is still hot. Transfer to the oven to keep warm and crispy. Repeat with the rest of the calamari.

Step 8: Serve with fresh lemon and optional dips

Transfer your golden calamari to a serving plate and finish with a generous squeeze of fresh lemon juice. The citrus brightens every bite. Serve alongside classic marinara or tzatziki sauce for dipping, or try your favorite sauce to elevate this appetizer snack.

Top Tip

Perfecting Crispy Fried Calamari Recipe is all about the details. These tips come from kitchen experiments and help ensure crispiness, tenderness, and flavor every time you make this Mediterranean favorite.

Soaking in Salted Milk: Don’t skip this step! It tenderizes the calamari beautifully and cuts down on any fishiness, making your rings taste fresh and mild.
Oil Temperature Control: Keeping your grape seed oil between 350 and 365 degrees F means your calamari cooks quickly and crisps up perfectly without getting greasy.
Double Coating Technique: Use tongs to shake off excess milk before dredging in the flour mixture and let coated rings drain in a colander to avoid clumps and soggy spots.
Keep it Warm, Not Soggy: Placing fried rings on a wire rack over paper towels in a 150 degrees F oven keeps them warm and crispy while you finish frying the rest.

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 a classic finishing touch—squeezing bright, tangy juice over the hot calamari enhances its flavors. A sprinkle of flaky sea salt or a dash of extra oregano also adds a lovely aroma and depth. For an extra Mediterranean flair, finely chopped parsley or a drizzle of garlic-infused olive oil work wonders.

Side Dishes

This Crispy Fried Calamari Recipe pairs beautifully with light, complementary dishes. Serve alongside a fresh Greek salad loaded with cucumbers, tomatoes, and feta for a refreshing contrast. A side of warm pita bread with tzatziki or a bowl of tangy marinara sauce invites delicious dipping fun. For heartier options, grilled vegetables or a lemony orzo salad keep the Mediterranean theme shining bright.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried calamari in an airtight container in the refrigerator. They will stay good for up to 3 days. Keep in mind, the calamari will lose much of its crispiness after refrigeration but will still taste flavorful and tender.

Freezing

While freezing cooked fried calamari isn’t ideal due to texture changes, you can freeze the coated, uncooked calamari rings. Arrange them in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. Cook directly from frozen by frying at 350–365 degrees F until golden and cooked through.

Reheating

Reheating fried calamari is tricky—microwaving leads to sogginess, so it’s best to avoid reheating leftovers. If you must, try a quick 3-5 minute bake in a 350 degrees F oven on a wire rack to revive some crunch, but fresh is always best!

Frequently Asked Questions:

Can I use fresh calamari instead of frozen for this recipe?

Absolutely! Fresh calamari works great. Just make sure to slice the tubes into ¾-inch rings and proceed with the salted milk soak to tenderize and mellow any strong flavors.

Why do you soak calamari in salted milk?

Soaking in salted milk helps tenderize the calamari, making it less chewy, and it also helps reduce the natural fishiness, resulting in a more delicate flavor.

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

Yes! While I haven’t personally tried it, research suggests arranging calamari in a single layer in the air fryer basket, coating lightly with cooking spray, and cooking at 400 degrees F for about 8 minutes until golden and cooked through.

How do I know when the oil is hot enough to fry the calamari?

Heat the grape seed oil between 350 and 365 degrees F. To test, drop a single calamari ring into the oil—it should bubble vigorously and float. This indicates the oil is ready for frying.

Final Thoughts

Making this Crispy Fried Calamari Recipe at home is a delicious way to bring a little Mediterranean sunshine to your table. With tender rings, a perfectly seasoned crunchy crust, and that satisfying pop of fresh lemon, it’s a crowd-pleaser every time. Whether for an appetizer or a snack, enjoy the process and savor the crispy, flavorful results!