CRISPY FRIED CALAMARI (CALAMARI FRITTI)

A Timeless Italian Classic

Fried calamari — or calamari fritti — is one of the most beloved Italian appetizers. Golden, crunchy on the outside and tender inside, it’s a dish that instantly brings the seaside to your table.

Why This Recipe is Special

Nonna’s fried calamari stands out for its light, crisp coating and delicate flavor. No sauces are required — just a squeeze of fresh lemon is all you need to let the squid shine.

Of course, you can pair it with aioli, tartar sauce, or even a drizzle of spicy olive oil if you like, but the authentic Italian way keeps it simple.

The key? Fry quickly and never overcrowd the pan. Just one minute in hot oil gives you tender rings that melt in your mouth.

DOWNLOAD PDF OF FRIED CALAMARI RECIPE HERE:

FriedCalamari

⏱ Cooking Times + Servings

• Prep Time: 15 minutes

• Cook Time: 10 minutes (in batches)

• Total Time: 25 minutes

• Servings: 4–6

Ingredients 

• 2.2 lb cleaned squid (tubes + tentacles)

• 4 cups frying oil (or enough for 2–3 inches in the pot)

• Cornstarch (as needed)

• Durum wheat semolina (semolina flour) (as needed)

• Salt (as needed, to finish)

Instructions

1. Slice the squid.
   Remove the fins from the squid bodies (tubes), then slice the tubes into ½–¾ inch rings. Keep rings and tentacles separate.

2. Coat with cornstarch.
   Put rings in one bowl (or bag) and tentacles in another. Dust each with cornstarch, then shake/toss well to coat evenly.

3. Heat the oil.
   Bring frying oil to 350°F (180°C) in a deep pot or Dutch oven.

4. Coat with semolina.
   Transfer the cornstarch-coated squid into a tray with semolina and toss to lightly coat.

5. Fry in small batches.

   • Rings: fry 50–60 seconds

   • Tentacles: fry about 90 seconds
     Keep batches small so the oil temperature doesn’t drop too much. Check oil temp between batches and bring it back to 350°F if needed.

6. Drain and keep warm (optional).
   Drain on a paper towel–lined tray. If you’re frying multiple batches, keep finished calamari warm in a convection oven at 140–160°F (60–70°C).

7. Salt and serve.
   Salt right before serving, then transfer to a platter and enjoy immediately.

Tips & Tricks

• Dry squid = crispier results. Pat very well with paper towels before coating.

• Don’t overcrowd the pot. That’s the #1 cause of soggy calamari.

• Salt at the end only. Salting earlier pulls moisture and softens the crust.

• Best oil choices: peanut, canola, sunflower, or vegetable oil.

Nutritional Facts (Estimated, per serving — 1/5 of recipe)

(Values vary with oil absorption.)

• Calories: ~320

• Protein: ~28 g

• Carbs: ~18 g

• Fat: ~15 g

• Saturated Fat: ~2 g

• Sodium: varies (based on salt added)

NONNA'S FRIED CALAMARI

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Fish

Cuisine American, Italian

Servings 6

Notes

Ingredients 

• 2.2 lb cleaned squid (tubes + tentacles)
• 4 cups frying oil (or enough for 2–3 inches in the pot)
• Cornstarch (as needed)
• Durum wheat semolina (semolina flour) (as needed)
• Salt (as needed, to finish)

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Instructions

1. Slice the squid.
   Remove the fins from the squid bodies (tubes), then slice the tubes into ½–¾ inch rings. Keep rings and tentacles separate.
2. Coat with cornstarch.
   Put rings in one bowl (or bag) and tentacles in another. Dust each with cornstarch, then shake/toss well to coat evenly.
3. Heat the oil.
   Bring frying oil to 350°F (180°C) in a deep pot or Dutch oven.
4. Coat with semolina.
   Transfer the cornstarch-coated squid into a tray with semolina and toss to lightly coat.
5. Fry in small batches.
   • Rings: fry 50–60 seconds
   • Tentacles: fry about 90 seconds
     Keep batches small so the oil temperature doesn’t drop too much. Check oil temp between batches and bring it back to 350°F if needed.
6. Drain and keep warm (optional).
   Drain on a paper towel–lined tray. If you’re frying multiple batches, keep finished calamari warm in a convection oven at 140–160°F (60–70°C).
7. Salt and serve.
   Salt right before serving, then transfer to a platter and enjoy immediately.

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