Neely's Fried Calamari is a quick appetizer featuring tender squid rings coated in a seasoned cornmeal-flour mixture and fried until golden. Served with a homemade sweet and spicy dipping sauce, it delivers restaurant-quality results at home.
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Preheat oil in a deep fryer to 375 degrees F.
In a large bowl add the cornmeal, flour, cayenne, garlic powder, dried parsley, salt and pepper. Whisk together to combine.
Working in batches, toss the calamari into the dry mixture, shaking off the excess. Carefully add to the hot oil, in batches, until lightly golden, about 1 minute per batch. Remove to a paper towel lined sheet tray and immediately season with salt. Transfer to a platter, garnish with lemon wedges, and serve with the Spicy Dipping Sauce.
Add all the ingredients to a serving bowl and whisk to combine. Cover and refrigerate until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat on a sheet tray in a 375°F oven for 3–4 minutes to restore crispness.
deep fryer or heavy-bottomed pot · deep-fry thermometer (if not using built-in fryer thermostat)
Yes, frozen calamari works perfectly—just thaw it completely before dredging and frying.
Preheat the deep fryer to exactly 375°F for the best crispy texture and golden color.
Each batch cooks for about 1 minute until lightly golden. Do not overcook or the calamari will toughen.
Yes, combine all dipping sauce ingredients in a bowl, cover, and refrigerate until ready to serve.
Use vegetable, canola, or avocado oil—any neutral oil with a high smoke point works for deep frying.
