Fried Calamari

5 from 1 vote

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.

Prep Time15

Cook Time10

Course: Appetizer

Cuisine: Italian

Keyword: 7 fish, app, calamari, fried, holiday, seafood

Servings:

Ingredients

1 lb calamari rings and tentacles, cleaned and trimmed
1 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 1/2 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.

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