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There’s something incredibly satisfying about the way roasted vegetables crisp up on the edges while remaining tender inside. I always make sure to slice them into even pieces so they cook at the same rate, which helps achieve that perfect contrast in texture. A sprinkle of salt right before they come out of the oven amplifies their natural sweetness, making every bite a little celebration of flavor. This method brings out the best in whatever seasonal veggies I have on hand.
fried calamari
Ingredients
Method
- Pat the calamari completely dry with paper towels. Any moisture will make them soggy later.
- In a big bowl, toss the calamari rings and tentacles with kosher salt and black pepper. Let them sit while you prep the coating.
- Mix the flour, cornstarch, and paprika (if using) in a shallow dish. Stir well so the coating blends evenly.
- Heat the oil in a deep pan over medium-high. You want it hot (about 180°C/350°F). I check heat by dropping in a pinch of the flour coating—if it sizzles instantly, you’re ready.
- Dredge the calamari in the coating one small handful at a time. Shake off excess flour. Don’t coat everything at once or it clumps together.
- Fry calamari in batches (don’t crowd the pan) for about 90 seconds, just until golden. If you cook too long, they turn rubbery.
- Lift them out with a spider or slotted spoon and set on paper towels. Sprinkle immediately with sea salt while hot.
- Serve right away, with lemon wedges on the side. The crispiness fades fast, so gather your people before you start frying.
Notes
Tips for crisp, not greasy, calamari
There’s a trick to getting calamari this crisp: cornstarch in the coating. I tested regular flour alone—good, but not shatter-y. Cornstarch gives that extra crunch. Patting the calamari bone dry really matters. If you skip this, the coating soaks up oil and slides off. I stack them between two thick layers of paper towels and press for 30 seconds. It’s messier than it sounds, but worth it. Oil temperature is your friend and enemy here. If the oil isn’t hot enough, the rings will be chewy and a little greasy. If it’s too hot or you fry too long, they get tough. I don’t use a thermometer—I toss in a bit of flour and look for fast, steady sizzling.Swaps that work (and don’t)
If you don’t have cornstarch, potato starch works nearly the same. Skipping starch and using just flour? It’ll still taste good, but the crust softens much faster. I don’t recommend whole wheat flour or gluten-free blends here—the texture is never as light. Rice flour does work for an even crunchier finish, but beware: it browns a bit faster, so watch closely.Leftover and storage notes
Let’s be honest: fried calamari does not stay crisp. If you do have leftovers, I store them in a paper towel-lined container in the fridge, uncovered if possible. They lose crunch but are still good heated in a 200°C (400°F) oven or toaster oven for 6–8 minutes. The microwave? I’d skip it. Soggy city.I make fried calamari for family get-togethers, because it disappears faster than anything else I fry. There’s a five-minute window where the rings are hot, super crisp, and lightly salty—and that’s when I want to eat them, standing at the counter.
Tips for crisp, not greasy, calamari
There’s a trick to getting calamari this crisp: cornstarch in the coating. I tested regular flour alone—good, but not shatter-y. Cornstarch gives that extra crunch.
Patting the calamari bone dry really matters. If you skip this, the coating soaks up oil and slides off. I stack them between two thick layers of paper towels and press for 30 seconds. It’s messier than it sounds, but worth it.
Oil temperature is your friend and enemy here. If the oil isn’t hot enough, the rings will be chewy and a little greasy. If it’s too hot or you fry too long, they get tough. I don’t use a thermometer—I toss in a bit of flour and look for fast, steady sizzling.
Swaps that work (and don’t)
If you don’t have cornstarch, potato starch works nearly the same. Skipping starch and using just flour? It’ll still taste good, but the crust softens much faster.
I don’t recommend whole wheat flour or gluten-free blends here—the texture is never as light. Rice flour does work for an even crunchier finish, but beware: it browns a bit faster, so watch closely.
Leftover and storage notes
Let’s be honest: fried calamari does not stay crisp. If you do have leftovers, I store them in a paper towel-lined container in the fridge, uncovered if possible. They lose crunch but are still good heated in a 200°C (400°F) oven or toaster oven for 6–8 minutes. The microwave? I’d skip it. Soggy city.