Crispy Fried Calamari Recipe – Tender, Golden & Restaurant-Style

Who does not love crispy fried calamari? Every time I make this recipe, the platter disappears in less than five minutes. With its tender seafood center and perfectly golden, crunchy coating, this restaurant-style appetizer is always a crowd favorite and surprisingly easy to make at home.

Watch the Recipe on YouTube

Prefer to follow along step by step? Watch the full video tutorial below to see exactly how I make this crispy fried calamari, including the buttermilk marinade, seasoned coating, and frying technique for the perfect golden crunch.

My Approach

A quick note about my approach to this recipe:

Frozen vs Fresh: I usually use frozen calamari because it comes cleaned and ready to cook. I have cleaned fresh calamari myself before, and while it is satisfying to do from scratch, I do not think the extra effort is worth it when high-quality frozen options are readily available.

No buttermilk? If you do not have buttermilk on hand, simply mix milk with a little vinegar and let it sit for a few minutes. This homemade substitute works wonderfully for tenderizing the calamari and helps create that crispy, golden coating we all love.

Print Recipe

Crispy Fried Calamari Recipe – Tender, Golden & Restaurant-Style

Courses: Appetizer

Prep Time 15 mins Cook Time 5 mins Rest Time 30 mins

Servings: 4

Description

This Crispy Fried Calamari recipe is the perfect appetizer for seafood lovers. Fresh calamari is marinated in a simple homemade buttermilk substitute made with milk and vinegar, helping to keep every bite tender and flavorful. The calamari is then coated in a seasoned blend of flour, cornflour, oregano, black pepper, and spices before being fried until golden brown and irresistibly crispy.

Whether you are serving it as a party appetizer, game-day snack, or part of a seafood dinner, this easy calamari recipe delivers restaurant-quality results right at home. Serve it with lemon wedges, marinara sauce, garlic aioli, or your favorite dipping sauce for a crowd-pleasing dish that is ready in less than an hour.

Ingredients

Scale

1/2x 1x 2x 3x

For the Calamari

• 1 pound calamari rings and tentacles, cleaned
• 1 cup buttermilk

• 1 teaspoon salt

Seasoned Flour Coating

• 1 cup all purpose flour

• ¹⁄₂ cup cornstarch
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 tablespoon black peppercorns
• 1 teaspoon garlic powder
• 1 teaspoon salt

For Frying

• Any neutral oil

How to Make It

1. Tenderize the Calamari

   • Pat the calamari dry.
   • Place it in a bowl with:
     • 1 cup buttermilk
     • 1 tsp salt
   • Mix well and refrigerate for 30 minutes to 2 hours.

1. Prepare the Seasoning Blend

   In a bowl, combine all the ingredients listed under Seasoned Flour Coating.

1. Coat the Calamari

   • Remove calamari from the buttermilk.
   • Let excess buttermilk drip off.
   • Toss the calamari in the seasoned flour mixture.
   • Press the coating onto the rings for extra crispiness.

2. Fry

   1. Heat oil to 350°F (175°C).
   2. Fry the calamari in small batches.
   3. Cook for 1½ to 2 minutes until lightly golden.

   Do not overcook. Calamari becomes rubbery when fried too long.

3. Drain and Serve

   • Transfer to a wire rack or paper towels.
   • Sprinkle lightly with salt while hot.
   • Serve immediately with lemon wedges.

Note

Tips for Success:

For the most tender calamari, marinate it in the milk and vinegar mixture for at least 30 minutes. Avoid marinating longer than 4 hours.

Cornflour (cornstarch) helps create a lighter and crispier coating than flour alone.

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