Crispy Fried Calamari (Original Recipe)
Crispy Fried Calamari (Original Recipe). Try this simple and delicious fried calamari, it’s our family’s original recipe from Naples, Italy. Crispy, tender, and delicious tasting, these crispy fried calamari are sure to please! A delicious appetizer everyone will love.
Crispy Fried Calamari (Original Recipe)
Do you love fried calamari? Then, you’ll love this recipe. Growing up, we watched our mom fry up calamari every summer and especially on Christmas Eve. And, she did it best! Born and raised in Naples, Italy, our mom fried up the most common Italian foods. Some of our favorites are artichoke heart fritters, mozzarella in carrozza, and of course, her fried calamari!
Frozen or fresh calamari tubes are rinsed, drained, and cut before being coated in flour and seasonings. Then they are tossed into a pot of hot oil to fry up quickly.
Deliciously light and crispy fried calamari are served with lemon wedges on the side for a tasty, enjoyable appetizer. They are so light in texture, crispy, and delicious tasting.
We’ll show you how to make our mom’s original recipe for crispy fried calamari with step-by-step directions, so you will enjoy this appetizer as much as we do. So, let’s get started!
If you’re looking for more calamari recipes, be sure to try our Shrimp and Calamari Salad, and our favorite Calamari Fra Diavolo, next! These two are fabulous recipes… and easy,too!
Important Tips for Fried Calamari:
- This recipe will make enough for 4 to 5 servings.
- You can buy calamari frozen or fresh at your local fish market.
- Each batch of calamari only takes 2 minutes to fry perfectly. They should be light, crispy, and tender. And, they will be a light, golden color.
- To test if the oil is hot and ready, drop a small piece of calamari into the oil. If it doesn’t start bubbling, then it isn’t ready.
- Fry in small batches; you do not want to overcrowd them in the oil.
- We prefer to fry in Olive Oil rather than seed oils. The flavor is so much better when you fry in olive oil (But do not use extra virgin olive oil).
- Serve with lemon wedges on the side, and a small bowl with marinara sauce for dipping. Don’t forget to add some crushed red pepper flakes to the marinara sauce to give it some heat.
- Best when served immediately.
Ingredients for our Crispy Fried Calamari:
For our crispy fried calamari recipe, you will need these 6 ingredients:
- Calamari Tubes
- All-Purpose Flour (or GF flour)
- Salt
- Black Pepper
- Olive Oil (for frying)
- Lemons (for serving)
How to Make Crispy Fried Calamari? (Step-by-Step)
If this is your first time making fried calamari, no worries, this recipe is relatively easy. You can follow our step-by-step directions here, or you can jump down to the bottom for our full recipe card. But let’s run through our steps here, so you can see what’s involved before you start.
1. First, if Frozen, thaw the Frozen Calamari: Remove from the package and allow the calamari to sit in a bowl of water until the tubes are completely thawed. Then rinse them well, drain, and rinse again. NOTE: if you buy them from the fish market, they will only need a good rinse, and drain in colander.
2. Prepare the Flour: In a shallow bowl, add the flour and toss in the salt and fresh cracked black pepper. Stir to mix the flour. Set it nearby.
3. Cut the Tubes: Next, take each calamari tube and, on a cutting board, cut it into thirds, then toss them onto a sheet of paper towels. Do this until all the tubes have been cut. The paper towels will help absorb any excess water, which will help prevent them from splashing when frying.
4. Prepare to Fry: In the small pot, pour in about 3/4 inch of olive oil, and place it on the stove top. Turn on the heat to moderate heat. Grab a few calamari pieces and toss them into the bowl of flour. Shake out the excess flour, the best you can. (NOTE: You only want to dust them in flour. ) When the oil is hot enough, add the calamari to the pot, a few at a time.
QUICK TIP: The oil takes about 2 to 4 minutes to get hot. Drop a tiny piece into the oil to check if it is ready. If the calamari doesn’t start bubbling, then the oil isn’t ready.
5. Fry Them in Batches: If small pieces, fry the calamari in batches for 2 minutes. If there are larger pieces, they need to fry for about 30 seconds or more. Use a spider strainer to lift them from the oil. Drain on a plate, lined with paper towels. Taste one. They should be light, crispy, and tender. They will appear to be a light, golden color. Do not over-fry them, or they will get tough to chew.
6. Then Serve: Immediately, transfer the fried calamari to a serving platter. Scatter a pinch of salt over them. Serve with lemon wedges on the side. Plus, serve with a small bowl filled with marinara sauce (topped with crushed red pepper flakes). Serve immediately.
FAQ’s
- How to serve fried calamari? You can serve them with a drizzle of fresh lemon juice on top. Or, the most common way is like most Italian-American restaurants, they will serve them with a side car filled with marinara sauce (and some crushed red pepper flakes on top) for dipping.
- Can we store leftovers? Not really. Fried calamari is best consumed the day you make it. They will become soggy the next day.
- Can we freeze leftovers? We don’t recommend freezing them again. Fried fish is best consumed on the day you make them.
A Delicious Appetizer
Crispy Fried Calamari is quick and simple to make. Serve it as an appetizer or a side. Your family and friends will enjoy this fried calamari as much as we do. Try this recipe and let us know!
ENJOY!
If you try our Crispy Fried Calamari, please tell us and leave a comment below, and don’t forget the stars “⭐” on our recipe card! Have fun, snap a photo, and share it on Instagram or Pinterest. And, thank you for your support!
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Crispy Fried Calamari (Original Recipe)
Crispy, tender, and delicious, these fried calamari are sure to please! A family's original recipe from Naples, Italy, these will make delicious appetizer everyone will love.
Ingredients
- 16 ounces (1 pound, 453g) frozen Calamari Tubes - thawed, rinsed
- 2/3 cup of all-purpose flour (or GF flour)
- 1/4 tsp. salt
- freshly cracked black pepper
- olive oil, or frying
- lemon wedges ,for serving
Instructions
1. First, thaw the Frozen Calamari: Remove from the package and allow the calamari to sit in a bowl of water until the tubes are completely thawed. Then rinse them well, drain, and rinse again.
2. Prepare the Flour: In a shallow bowl, add the flour and toss in the salt and fresh cracked black pepper. Stir to mix the flour. Set it nearby.
3. Cut the Tubes: Next, take each calamari tube and, on a cutting board, cut it into thirds, then toss them onto a sheet of paper towels. Do this until all the tubes have been cut. The paper towels will help absorb any excess water, which will help prevent them from splashing when frying.
4. Prepare to Fry: In the small pot, pour in about 3/4 inch of olive oil, and place it on the stove top. Turn on the heat to moderate heat. Grab a few calamari pieces and toss them into the bowl of flour. Shake out the excess flour, the best you can. When the oil is hot enough, add the calamari to the pot, a few at a time.
QUICK TIP: The oil takes about 2 to 4 minutes to get hot. Drop a small piece into the oil to check if it is ready. If the calamari doesn't start bubbling, then the oil isn't ready.
5. Fry them in Batches: If small pieces, fry the calamari in batches for 2 minutes. If there are larger pieces, they need to fry for about 30 seconds or more. Use a spider strainer to lift them from the oil. Drain on a plate, lined with paper towels. Taste one. They should be light, crispy, and tender. They will appear to be a light, golden color. Do not over-fry them, or they will get tough to chew.
6. Then Serve: Immediately, transfer the fried calamari to a serving platter. Scatter a pinch of salt over them. Serve with lemon wedges on the side. Plus, serve with a small bowl filled with marinara sauce (topped with crushed red pepper flakes). Serve immediately.
Notes
IMPORTANT NOTES & TIPS:
- This recipe will make enough for 4 to 5 servings.
- Each batch of calamari only takes 2 minutes to fry perfectly. They should be light, crispy, and tender. And, they will be a light, golden color.
- To test if the oil is hot and ready, drop a small piece of calamari into the oil. If it doesn't start bubbling, then it isn't ready.
- Fry in small batches; you do not want to overcrowd them in the oil.
- Serve with lemon wedges on the side, and a small bowl with marinara sauce for dipping. Don't forget to add some crushed red pepper flakes to the marinara sauce to give it some heat.
- Best when served immediately.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 149Total Fat: 6gCarbohydrates: 10gProtein: 14g
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Happy Cooking! 🙂
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