Crispy Fried Calamari

Name: Crispy Fried Calamari with Buttermilk Marinade
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2.5 lbs squid, tentacles and tubes; 2 cups buttermilk; 1 tbsp garlic powder; 1 tbsp paprika; 1 tsp salt; 1 tsp black pepper; 2 tbsp hot sauce; 1 cup all-purpose flour; 1 cup rice flour; 1 cup potato starch; 1 tsp MSG; 4 cups high-heat oil, for frying; 1 lemon, for serving; Fresh parsley, for garnish; Dipping sauces of choice

This crispy fried calamari recipe uses a buttermilk marinade and dual-flour dredge (all-purpose and rice flour with potato starch) to achieve restaurant-quality crunch. The squid stays tender inside while the exterior turns golden and crunchy.

🌍Italian-American 🏷️Calamari 🏷️Fried calamari 🏷️Crispy 🏷️Appetizer Seafood

🏷️

-0:00

eatwithalyssaonTikTok

Total

1h

Servings

6

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by eatwithalyssa

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eatwithalyssaonTikTok

Ingredients

2.5 lbs squid, tentacles and tubes
2 cups buttermilk
1 tbsp garlic powder
1 tbsp paprika
1 tsp salt
1 tsp black pepper
2 tbsp hot sauce
1 cup all-purpose flour
1 cup rice flour
1 cup potato starch
1 tsp MSGoptional
4 cups high-heat oil, for frying
1 lemon, for servingoptional
Fresh parsley, for garnishoptional
Dipping sauces of choiceoptional

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Instructions

1
Cut the squid tubes into 1/2-inch rings. Pat both the rings and tentacles dry with paper towels.
2
In a large bowl, combine buttermilk, garlic powder, paprika, salt, pepper, and your favorite hot sauce. Whisk to combine.
3
Add the prepared squid to the buttermilk marinade and toss to coat completely.
4
Cover the bowl and refrigerate for 30 to 60 minutes. Do not over-marinate.
5
In a separate large bowl, prepare the dredge by combining all-purpose flour, rice flour, potato starch, and the same seasonings used in the marinade (garlic powder, paprika, salt, pepper). Add MSG if using. Whisk to combine.
6
Working in batches, remove the squid from the marinade, allowing excess to drip off, and toss it in the dredge mixture. Ensure each piece is evenly coated, then shake off any excess flour.
7
Place the dredged calamari on a wire rack while you coat the rest.
8
In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of high-heat oil to 375°F (190°C).
9
Carefully add the calamari to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy.
10
Using a slotted spoon or spider, remove the fried calamari from the oil and transfer to a clean wire rack to drain.
11
Serve immediately with lemon wedges, fresh parsley, and your favorite dipping sauces.

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Tips & Notes

Pro tips

Pat squid dry after marinating and before dredging to ensure maximum crispness; excess buttermilk creates steam and softens the coating.
Use a combination of all-purpose flour, rice flour, and potato starch—rice flour and starch fry extra crispy and stay crunchier longer than flour alone.
Don't skip the buttermilk marinade; it tenderizes the squid and helps the seasoning cling to the meat, preventing rubbery texture.
Fry in small batches and maintain oil temperature at 350°F using a thermometer; crowding the pan drops temperature and makes calamari greasy instead of crispy.

Substitutions

buttermilk → plain yogurt thinned with milk or lemon juice mixed with milk (same tenderizing effect)
rice flour → cornstarch (adds crispness but slightly less texture)
hot sauce → cayenne pepper or fresh red pepper flakes (adjust to taste, maintains heat without added liquid)

Storage & make-ahead

Store cooled fried calamari in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5 minutes to restore crispness; avoid microwaving.

Equipment

deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven

Common Questions

How do you keep fried calamari crispy and tender inside?

Marinate squid in buttermilk for at least 2 hours to tenderize, then dredge in a blend of all-purpose flour, rice flour, and potato starch. The rice flour and potato starch create extra crispness. Fry at 350°F for 1.5–2 minutes; overcooking makes squid rubbery.

Can you prepare calamari ahead of time?

Yes. Clean and marinate squid up to 8 hours in buttermilk. Dredge just before frying for maximum crispness. Store cooked calamari in an airtight container in the fridge for 2 days and reheat in a 375°F oven for 5 minutes.

What's the difference between squid tubes and tentacles?

Tubes are the body and cook evenly. Tentacles are the arms and cook slightly faster. Cut tubes into rings about ¼-inch thick. Both benefit from the buttermilk marinade to break down muscle fibers.

Can you bake calamari instead of frying?

Fried calamari won't achieve the same crisp exterior when baked. For a lighter version, air-fry at 400°F for 8–10 minutes, shaking halfway. It won't match deep-fried texture but will be crunchy.

What oil temperature is best for frying calamari?

Maintain 350°F. Use a thermometer—too cool and calamari absorbs oil and becomes greasy; too hot and the coating burns before squid cooks through. Fry in batches without crowding the pan.