Crispy Calamari
This seafood builds squid tubes and tentacles and cornmeal into a weeknight-friendly meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Egg Shellfish Peanut
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Clean the squid if needed, then slice the tubes into rings about 1/2 inch wide and pat the rings and tentacles thoroughly dry with paper towels.
- In a bowl, beat the egg with the iced lemon juice, add the squid, and let it soak for 10 minutes while you prepare the coating.
- In a separate bowl, whisk together the flour, cornmeal, salt and black pepper until evenly combined.
- Heat the peanut oil in a deep heavy pot to 350F to 375F, using a thermometer to maintain the temperature for crisp, non-greasy results.
- Working in small batches, lift the squid from the egg mixture, dredge it in the seasoned flour to coat completely, and shake off the excess.
- Fry each batch for 1 to 2 minutes until the coating is pale golden and crisp; do not overcook or the squid will turn rubbery.
- Remove with a slotted spoon, drain on a wire rack or paper towels, and season with a little extra salt while hot.
- Serve immediately with lemon wedges and a dipping sauce of your choice.
You'll use: Frying pan / skillet Β· Large pot Β· Whisk
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Crispy Calamari take to make?
About 70 minutes from start to finish β an estimate based on the 8 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Crispy Calamari is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Yummy Calamari.jpg by Eximiousincorp, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.