If you’re craving a snack that’s irresistibly crunchy yet tender, this Crispy Fried Calamari with Lemon Recipe is your new go-to. The lightly spiced, golden-fried calamari paired with a fresh squeeze of lemon is pure Mediterranean magic right in your kitchen.
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Why You'll Love This Recipe
From my very first time making this crispy fried calamari, I was hooked. It’s funny how soaking the calamari in salted milk really transforms the texture and flavor—it’s like magic for tenderizing seafood at home.
- Perfectly Tender Calamari: Soaking in salted milk mellows the fishiness and ensures every bite is soft inside yet crisp outside.
- Bold Mediterranean Flavors: Oregano and cayenne spice up the coating with subtle heat and aromatic goodness.
- Simple Technique: No fancy equipment needed—just a pot, oil, and some patience to fry to crispy perfection.
- Great for Entertaining: Makes a fantastic appetizer that’s sure to impress friends at your next gathering.
Ingredients & Why They Work
Before you start, make sure to grab good-quality frozen calamari tubes—they thaw nicely and give you beautifully uniform rings. For the coating, I like using a mix of all-purpose flour and cornstarch to get that signature crunch, while grape seed oil is perfect for frying because of its high smoke point and light flavor.
- Calamari tubes: Thawed frozen tubes provide tender rings that cook evenly and are easy to slice.
- Kosher salt: Essential for seasoning both the milk soak and the finishing fry to enhance every flavor layer.
- 2% milk: The salted milk soak tenderizes the calamari and reduces any strong seafood aroma.
- All-purpose flour: Creates the base for a flavorful and crispy coating.
- Cornstarch: Adds extra crispness to the fried coating, keeping it light and airy.
- Baking powder: Helps develop a lighter, crunchier crust during frying.
- Dry oregano: Brings that authentic Mediterranean herbal note we all love.
- Black pepper: Adds subtle heat and a zesty bite.
- Cayenne pepper: A tiny kick of warmth that elevates the overall flavor profile.
- Grape seed oil: A clean-tasting oil with a high smoke point, perfect for frying without burning.
- Lemon wedges: Fresh lemon juice brightens the fried calamari with a refreshing citrus tang.
Make It Your Way
One of the best things about this Crispy Fried Calamari with Lemon Recipe is how easy it is to customize to your taste or occasion. Whether you want to dial up the spice, cater to dietary needs, or switch up the dipping sauces, feel free to make this recipe truly your own!
- Variation with Herbs: I love swapping the dry oregano for a fresh herb blend like chopped parsley and basil. It gives the calamari a fresher, brighter flavor that pairs beautifully with the lemon wedges.
- Spice it Up: For a bolder kick, increase the cayenne pepper slightly or add a pinch of smoked paprika to the coating. It adds a smoky warmth that wakes up your palate with each crispy bite.
- Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free flour blend—just make sure it’s finely ground for that perfect coating. Cornstarch stays the same and helps keep things crispy!
- Air Fryer Method: If you want less oil, following the air fryer directions in the notes works well. Though it’s not quite the same crunch as deep frying, it’s a lighter alternative that still yields tasty results.
- Dipping Sauces: Beyond classic marinara or tzatziki, try a garlic aioli or spicy harissa sauce to add new flavor dimensions when serving.
Step-by-Step: How I Make Crispy Fried Calamari with Lemon Recipe
Step 1: Slice and Soak for Tenderness
After thawing your calamari tubes, slice them into ¾-inch thick rings. This size ensures each piece cooks evenly and stays tender. Next, dissolve 1 teaspoon of kosher salt in ½ cup of 2% milk, then submerge the calamari rings in this salted milk and refrigerate for 30 minutes. This soaking is key—it tenderizes the calamari and mellows any strong fishy notes, making every bite pleasant and soft rather than rubbery.
Step 2: Mix Your Flavorful Coating
While your calamari soaks, combine 1½ cups all-purpose flour, ⅓ cup cornstarch, ½ teaspoon baking powder, ¾ teaspoon dried oregano, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper in a large bowl. Whisk them thoroughly so the spices and leavening agents are evenly dispersed. This coating mix will give your calamari that signature crisp and Mediterranean flair.
Step 3: Coat Evenly and Prepare for Frying
Set a large colander over a bowl to catch excess coating. Using tongs, lift half the calamari from the milk, letting it drip off but stay moist. Toss the rings in the flour mixture, shaking to coat every surface. Place them in the colander so extra flour falls away. Repeat with the remaining calamari. This step ensures a light, crisp coating without clumps or sogginess.
Step 4: Get Your Oil and Oven Ready
Preheat your oven to 150°F and set a wire rack on a sheet pan lined with paper towels—perfect for draining and keeping fried calamari warm. Next, heat about 4 inches of grape seed oil in a medium pot to between 350°F and 365°F. Test the oil by dropping one calamari ring in—the surface should bubble vigorously and the calamari should float, signaling perfect frying temperature.
Step 5: Fry Until Gorgeous and Golden
Use tongs to gently add a portion of coated calamari to the hot oil. Fry for about 3 minutes or until each piece turns a beautiful golden brown. Remove them with a slotted spoon, placing them immediately on the wire rack to drain. Season right away with kosher salt so it sticks to the hot, oily surface. Keep each batch warm in the oven as you fry the rest.
Step 6: Serve Fresh and Bright
Once all calamari are fried and seasoned, transfer them to your serving dish. Finish with a generous squeeze of fresh lemon juice for that zesty popping flavor classic to Mediterranean seafood dishes. Serve immediately alongside lemon wedges and your favorite dipping sauces—this crispy delight waits for no one!
Top Tip
Having cooked this Crispy Fried Calamari with Lemon Recipe many times, I've learned that a few simple tricks can take your dish from good to spectacular.
- Salted Milk Soak: Soaking the calamari rings in salted milk for 30 minutes is a game changer. It tenderizes the squid and beautifully mellows any fishy notes, leaving you with irresistibly soft yet crisp calamari.
- Oil Temperature Matters: Keep your grape seed oil between 350 and 365 degrees Fahrenheit. I found that frying at this temperature not only crisps the coating perfectly but also prevents rubbery calamari.
- Season Immediately: Sprinkle kosher salt right after frying while the calamari is still hot. This ensures the salt sticks well and enhances every bite.
- Don’t Overcrowd the Pan: Fry in batches to avoid lowering the oil temperature. Crowding leads to soggy, greasy calamari instead of that signature crisp texture.
How to Serve Crispy Fried Calamari with Lemon Recipe
Garnishes
Fresh lemon wedges are an absolute must—squeeze a little juice over the golden calamari just before serving to brighten all those Mediterranean flavors. For a bit of extra flair, try a sprinkle of chopped fresh parsley or a dusting of flaky sea salt to lift the dish visually and taste-wise.
Side Dishes
This Crispy Fried Calamari pairs wonderfully with classic Mediterranean sides like tangy tzatziki sauce, a cool cucumber and tomato salad, or a bowl of warm marinara sauce for dipping. For a heartier spread, serve alongside lemony roasted potatoes or a simple arugula salad drizzled with olive oil and balsamic vinegar.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Crispy Fried Calamari with Lemon Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. While the calamari will lose its signature crunch, the flavor remains delicious and can still be enjoyed cold or at room temperature.
Freezing
Because fried calamari’s crispy coating doesn’t hold up well to freezing and reheating, I recommend enjoying this recipe fresh. If you must freeze, flash-freeze the uncooked coated calamari rings on a baking sheet, then transfer to a freezer-safe bag. When ready, fry directly from frozen, adding a little extra fry time until golden and cooked through.
Reheating
Reheating fried calamari can be tricky as it tends to get soggy. If you want to reheat leftovers, avoid the microwave. Instead, pop them in a 350-degree Fahrenheit oven on a wire rack for about 5 minutes to revive some crispness. However, for the best experience, I recommend enjoying the calamari immediately after frying.
Frequently Asked Questions:
Soaking calamari rings in salted milk tenderizes the squid by breaking down proteins and helps mellow any fishy taste, creating a more delicate flavor and a tender texture after frying.
Grape seed oil is ideal due to its high smoke point and neutral flavor, which allows the calamari to crisp up without burning or imparting unwanted tastes.
Yes! Arrange the coated calamari in a single layer in your air fryer basket, spray lightly with cooking oil, and cook at 400 degrees Fahrenheit for 8 minutes until golden and cooked through.
After frying, drain calamari on a wire rack atop paper towels, season immediately with kosher salt, and keep them warm in a 150-degree Fahrenheit oven until serving to preserve crispness.
Final Thoughts
This Crispy Fried Calamari with Lemon Recipe holds a special place in my kitchen because it combines tender, flavorful seafood with a satisfying crunch that’s simply irresistible. Making it at home is surprisingly easy, and with these tips, you’ll wow your family and guests every time. Whether served as a lively appetizer or a snack to share, it truly brings a taste of the Mediterranean right to your table. So grab some fresh lemons and enjoy the crispy, zesty magic!
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Crispy Fried Calamari with Lemon Recipe
- Prep Time: 20 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Greek, Italian, Mediterranean
- Diet: Halal
Description
This Crispy Fried Calamari recipe offers perfectly tender calamari rings coated in a seasoned flour mixture and fried to a golden crisp. Infused with Mediterranean flavors like oregano and cayenne, these calamari rings are soaked in salted milk to tenderize and reduce fishiness before frying. Served with fresh lemon wedges, they make a delightful appetizer or snack perfect for Greek, Italian, or Mediterranean dining.
Ingredients
Calamari Preparation
- 1 pound frozen calamari tubes thawed
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup 2% milk
Coating
- 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
Frying
- Grape seed oil as needed (about 4 inches depth)
- Kosher salt for seasoning
- 1 lemon cut into wedges to serve
Instructions
- Slice Calamari: Slice the thawed calamari tubes into ¾-inch thick rings to prepare for soaking and coating.
- Soak in Salted Milk: In a medium bowl, stir 1 teaspoon kosher salt into ½ cup 2% milk until dissolved. Add calamari rings and refrigerate for 30 minutes to tenderize and reduce fishiness.
- Prepare Coating Mixture: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, dry oregano, black pepper, and cayenne pepper until well combined.
- Coat Calamari: Set a large colander over a bowl. Using tongs, remove half the calamari from milk, shake off excess liquid, then toss in the flour mixture to coat evenly. Place coated calamari in the colander. Repeat with remaining calamari.
- Prepare Oven: Preheat the oven to 150 degrees Fahrenheit. Set a sheet pan with a wire rack on top, lined with paper towels to drain fried calamari and keep warm.
- Heat Oil: Pour grape seed oil into a small pot to a depth of 4 inches and heat to 350–365 degrees Fahrenheit. Test readiness by frying one calamari ring—bubbles should form and it should float.
- Fry Calamari: Using tongs, carefully add a portion of coated calamari to hot oil. Fry for about 3 minutes until golden brown. Remove with a slotted spoon and place on paper towel-lined wire rack. Season immediately with kosher salt and keep warm in the oven. Repeat with remaining calamari in batches.
- Serve: Transfer fried calamari to a serving plate and finish with fresh lemon juice. Serve hot with lemon wedges and optional marinara or tzatziki sauce.
Notes
- Soaking calamari in salted milk tenderizes it and helps mellow any fishy flavors for a better texture and taste.
- Fried calamari is best served immediately for optimal crispiness; leftovers will lose crunch but remain flavorful.
- For air fryer preparation, arrange calamari in a single layer, spray with cooking oil, and cook at 400 degrees Fahrenheit for 8 minutes until golden.
- Use grape seed oil or another high smoke point oil for frying to achieve perfect crispness without burning.
- Season fried calamari immediately after frying to ensure the salt adheres properly.
Nutrition
- Serving Size: 1 serving (about 100 g)
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 180 mg
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