Name: Crispy Fried Calamari with Lemon Recipe
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 pound frozen calamari tubes thawed; 1 teaspoon Diamond Crystal 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 (about 4 inches depth); Kosher salt for seasoning; 1 lemon cut into wedges to serve

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.

A white round plate with a blue rim is full of golden brown fried calamari rings stacked closely, showing a rough and crispy texture. Bright green flat parsley leaves are scattered on top for color contrast. The plate is on a white marbled surface, and a small wedge of lemon with a bright yellow skin is partly visible in the upper right corner. 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 with Lemon Recipe
Top Tip
How to Serve Crispy Fried Calamari with Lemon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Calamari with Lemon Recipe

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.

Flat lay of fresh raw calamari tubes whole and uncut, a few fresh lemon wedges with bright yellow skin, a small white ceramic bowl filled with 2% milk, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of white cornstarch, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with mixed dried oregano leaves, black peppercorns scattered beside a small white bowl of ground black pepper, a small white ceramic bowl of reddish cayenne pepper powder, and a small white ceramic bowl holding golden grape seed oil 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

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.

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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 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

The image shows a white bowl filled with bright red marinara sauce topped with green parsley bits in the center, surrounded by a ring of golden brown fried onion rings mixed with deep-fried red pepper slices, both coated in crunchy crumbs. One golden onion ring is being dipped into the sauce by a woman's hand with light pink nail polish. The background and surface have a white marbled texture, adding a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

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

A clear glass bowl filled with a creamy white liquid that has many small, soft, translucent white pieces floating in it, all resting on a white marbled surface. The liquid looks smooth and slightly frothy with small bubbles on top, and the translucent pieces are irregularly shaped and scattered evenly throughout the bowl. Photo taken with an iphone --ar 2:3 --v 7

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:

Why do you soak calamari in salted milk before frying?

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.

What oil is best for frying calamari?

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.

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

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.

How do I keep fried calamari crispy after frying?

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!