Fried calamari has always been one of my favorite dishes—both to make and to eat! Growing up, my dad would share stories of his childhood in Sardinia, where his grandmother prepared it simply but perfectly. Over the years, I’ve tried countless versions of this dish, but this fried calamari recipe always takes me back to those stories and remains my favorite.
The secret to the best fried calamari? Frying it in extra virgin olive oil. Not only does it create a light, crispy coating, but it also imparts a subtle, fruity flavor that elevates the dish. Simple, satisfying, and so versatile, it’s a recipe that never disappoints.
This dish is perfect for casual summer snacking, elegant holiday appetizers, or a nostalgic dinner that transports me back to my dad’s Sardinian roots.
Ingredients
- 1 lb calamari (rings and tentacles, cleaned and trimmed)
- 1 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- Extra virgin olive oil (for frying)… but you can sub for your favorite frying oil as needed
- Kosher salt
- Lemon (for serving)
Optional Dipping Sauces:
- Marinara sauce
- Light aioli sauce
Instructions
- Prep the Calamari:
Slice the calamari into rings and clean the tentacles thoroughly. - Prepare the Flour Mixture:
In a bowl, combine 1 cup all-purpose flour and 1 cup semolina flour with a pinch of kosher salt. Spread the mixture onto a large tray for easy coating. - Coat the Calamari:
Toss the calamari into the flour mixture in small batches, ensuring every piece is evenly coated. Transfer to a colander and gently shake off any excess flour. - Heat the Oil:
Add enough extra virgin olive oil to a large pot or deep skillet to reach about 4 inches up the sides. Heat the oil to 350°F. If you don’t have a thermometer, check for readiness by dipping a wooden spoon into the oil—if bubbles form around it, the oil is ready. - Fry the Calamari:
Fry the calamari in small batches for about 2–3 minutes or until golden brown and crispy. Avoid overcrowding to keep the oil temperature consistent. The extra virgin olive oil adds a slight fruitiness that perfectly complements the seafood. - Season and Serve:
Transfer the fried calamari to a wire rack set over a sheet tray and immediately sprinkle with kosher salt. Serve hot with fresh lemon wedges and your favorite dipping sauces like marinara or a light aioli.
Fried Calamari
This fried calamari recipe is more than just a dish—it’s a piece of my family’s history. I’ve eaten it countless times, and every bite reminds me of summers spent with loved ones and my dad’s tales of Sardinia. Frying it in extra virgin olive oil takes the flavor to a whole new level while keeping the process simple. Pair it with marinara or aioli, and you’ve got a dish that’s comforting, nostalgic, and downright delicious.
Ingredients
- 1 lb calamari rings and tentacles, cleaned and trimmed
- 1 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- Extra virgin olive oil for frying
- Kosher salt
- Lemon for serving
Instructions
Prep the Calamari:
- Slice the calamari into rings and clean the tentacles thoroughly.
Prepare the Flour Mixture:
- In a bowl, combine 1 cup all-purpose flour and 1 cup semolina flour with a pinch of kosher salt. Spread the mixture onto a large tray for easy coating.
Coat the Calamari:
- Toss the calamari into the flour mixture in small batches, ensuring every piece is evenly coated. Transfer to a colander and gently shake off any excess flour.
Heat the Oil:
- Add enough extra virgin olive oil to a large pot or deep skillet to reach about 4 inches up the sides. Heat the oil to 350°F. If you don’t have a thermometer, check for readiness by dipping a wooden spoon into the oil—if bubbles form around it, the oil is ready.
Fry the Calamari:
- Fry the calamari in small batches for about 2–3 minutes or until golden brown and crispy. Avoid overcrowding to keep the oil temperature consistent. The extra virgin olive oil adds a slight fruitiness that perfectly complements the seafood.
Season and Serve:
- Transfer the fried calamari to a wire rack set over a sheet tray and immediately sprinkle with kosher salt. Serve hot with fresh lemon wedges and your favorite dipping sauces like marinara or a light aioli.
What to Serve with Fried Calamari
- Marinara Sauce: A tangy, classic pairing that complements the crispy seafood.
- Light Aioli: Creamy and garlicky, this sauce balances the dish beautifully.
Tips for Success
- Use Extra Virgin Olive Oil: Not only does it fry the calamari to crispy perfection, but it also adds a delicious flavor you can’t get with other oils.
- Reuse Frying Oil: Let the oil cool completely, strain it to remove any leftover bits, and store it in an airtight container for reuse in another frying recipe. This reduces waste and preserves that extra virgin olive oil flavor.
- Don’t Overcrowd the Pan: Fry in small batches to keep the oil hot and ensure an even, crispy texture.
- Shake Off Excess Flour: Use a colander to remove excess coating for a cleaner fry and less oil spatter.
- Keep it Crispy: Place fried calamari on a wire rack instead of paper towels to maintain its crunch.
- Serve Immediately: Fried calamari is best enjoyed fresh out of the fryer.
Tried This Recipe? Share Your Feedback!
I’d love to hear how your fried calamari turned out! Tag me @flavorsbyalessandra on Instagram, and don’t forget to leave a comment below. Your feedback and photos make my day. Happy cooking! 🦑✨
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