Light and easy fried calamari are the perfect dish to have this summer! They will instantly make you travel to Italy.

Over the warmer months I tend to eat more fish and shellfish. I guess being much more closer to the sea because of my holidays in Malta, and having more access to it, is the reason why. Although, for me fish and shellfish are a staple and always on my weekly menu. In fact, I’m a sucker for a good fritto misto whenever I see it on a menu. I used to get discouraged to do it at home, as I never managed to get the same light and crispy texture that I love. Finally, lately I have discovered the perfect way to make such a batter! This easy fried calamari is just so delicious and will make you think that you are eating a fresh plate of calamari fritti at a small Italian seaside village.

Ingredients for Fried Calamari

Calamari – Fresh or frozen, just make sure that these are good quality calamari. You can also chop them up into pieces yourself or get them ready cut. Either way, just make sure that they are properly cleaned.

Flour – Use good plain flour, making sure that there are no clumps. I like to sieve it, so as to have a nice finer texture on my calamari.

Salt and Pepper – I like to season my flour generously before covering the calamari. Once fried, I sprinkle some sea salt flakes to enhance these calamari.

Paprika – This is totally optional and not traditionally used. However, I like to add just a pinch for a slight flavour kick.

Oil – You can use any frying oil that you like. My go to oils to use are sunflower, vegetable or peanut oils.

How to make these easy fried calamari?

Making these fried calamari only requires a couple of simple steps. However, for a great success you have to make sure that you make them correctly! Start by cleaning thoroughly the calamari. Slice them down into equal pieces. Once this is done, pat them dry. Make sure that they are completely dry and they don’t have any water patches. In a large bowl add the flour and generously season it with salt and pepper, together with a pinch of paprika if you want to. Add in the calamari, and toss them in the flour. Make sure that every piece of calamari is covered in flour, even the inside. The coating should be like a thick dusting of flour, do not over touch the mixture as this might cause the flour to thickly clump over your calamari.

In a saucepan, heat up the oil to 170°C/ 340°F. Once the oil has reached the desired temperature, take each piece of coated calamari, gently tap for any excess flour to fall and lower it in the oil. The calamari should take about 4 minutes to cook, until they start to have a light golden colour. Do this in small batches, and repeat until the calamari are all cooked. Sprinkle generously sea salt flakes over the freshly fried calamari. Serve immediately warm.

FAQs

What to serve with these calamari?

I like to serve some creamy based sauce with my calamari when I’m having them as an appetizer. My favourite are different types of mayonnaise; samourai sauce, cocktail sauce, bang bang sauce, sriracha mayo and aioli! They are also great with a side of marinara sauce. We love having them at home as a dish for a tapas night, as they are light and fun to eat!

Can I prepare these fried calamari in advance?

I would recommend that you make them when you are ready to eat. Calamari is a tricky one! It can get chewy and hard quite easily, especially if prepared hours in advance.

Can I use this recipe for other types of shellfish?

Most definitely! You can try this same recipe with prawns, oily fish and even baby octopus!

Ingredients

1 kg calamari
200 g plain flour
1 tsp salt extra sea salt flakes
1/2 tsp pepper
1/2 tsp paprika optional

Instructions

Clean the calamari thoroughly. Slice them down into equal pieces. Once done, pat them dry with paper towels.
In a large bowl add the flour and generously season it with salt and pepper, together with a pinch of paprika if you want to.
To the bowl add the calamari, and toss them in the flour. Make sure that every piece of calamari is covered in flour, even the inside.
In a saucepan, heat up the oil to 170°C/ 340°F. Once the oil has reached the desired temperature, take each piece of coated calamari, gently tap for any excess flour to fall and lower it in the oil.
Cook for about 4 minutes, until they start to have a light golden colour. Do this in small batches, and repeat until the calamari are all cooked.
Sprinkle generously sea salt flakes over the freshly fried calamari. Serve immediately warm.