Who doesn’t love fried calamari? Fried calamari are rings of squid and tentacles deep-fried to a crispy golden perfection. Served alongside lemon wedges, marinara sauce or aioli, this is the perfect recipe to one up grandma at her dinner party.
Fried calamari is really easy to make at home. I like to keep my recipe simple and eliminate steps that require me washing a bunch of dishes. When I deep-fry anything, I avoid the whole breading process that involves different bowls for flour, eggs and breading. Here I’m using only one large mixing bowl for everything … because I hate washing dishes as much as Joey hates sharing food. Recipe below. Enjoy!
Easy Crispy Fried Calamari (Muc Chien Gion)
- Total Time: 20 minutes
- Yield: 4 1x
Description
Deep-fried to crispy, golden perfection and served with lemon wedges, marinara sauce, or aioli, these make a wonderful appetizer.
Ingredients
For the Calamari
- 2.5 lbs calamari (rings and tentacles)
- 1 tablespoon granulated garlic (or garlic powder)
- 1 tablespoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 2 teaspoons fine sea salt
- 1 cup cornstarch
- Vegetable oil for deep-frying
For the Spicy Aioli
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon fresh lemon or lime juice
Instructions
- Season the Squid:
In a large mixing bowl, combine calamari with granulated garlic, onion powder, cayenne pepper, black pepper, and sea salt. Mix well to coat evenly. - Coat with Cornstarch:
Add cornstarch to the seasoned squid and toss until all pieces are well-coated. - Heat the Oil:
In a wide pan or wok, heat about 3 inches of vegetable oil to 400°F over medium heat. - Fry the Calamari:
Fry the squid in small batches to prevent overcrowding, turning as needed. Cook for about 2-3 minutes, or until golden and crispy. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain excess oil. - Make the Spicy Aioli:
In a small bowl, mix mayonnaise, sriracha, and lemon or lime juice until smooth. - Serve:
Serve the fried calamari immediately with lemon wedges and spicy aioli on the side.
Notes
Keep an eye on the oil temperature; if it’s too low, the calamari won’t crisp up.
Feel free to swap the spicy aioli with marinara sauce for a classic pairing.
Leftovers (if any!) can be reheated in an air fryer for a quick crisp-up.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer, Snack
- Method: Deep Fry
- Cuisine: Vietnamese, Asian Fusion
