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The Best Batter Fried Calamari Recipe You Can Make At Home

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450g fresh Calamari
3 cups (enough to deep-fry) Oil
4 medium Eggs
⅔ cup All-purpose flour
4 tablespoon Semolina flour
To taste Salt

The Best Batter Fried Calamari Recipe You Can Make At Home

Extra crispy, fried calamari with a variety of dipping sauces makes a quick and easy snack for any occasion


About Batter Fried Calamari

A touch of Italy!
Batter Fried Calamari is one of the Italians favourite snacks and might just be one of the most served appetizers all over the world. With a few tweaks to the flour mixture you can easily pile on the flavour layers. While these delicious golden morsels can be a perfect snack or appetizer, it can also double as sides for rice or pasta dishes.


Batter Fried Calamari Serving suggestions

Dips – spicy coconut sauce, garlic-lemon mayonnaise, spicy marinara sauce, ginger soy dipping sauce, sweet and sour dipping sauce, buffalo sauce, spicy mayonnaise, tartar, creamy chipotle, remoulade, and hot sauce.



  • Make sure that when frying the calamari, that you don’t overcrowd the pan, as this will stop the calamari from cooking properly and loose its crispiness.
  • This recipe does not call for buttermilk, but you can soak your calamari rings in some buttermilk overnight for some extra flavour and to tenderize the meat. Soaking it in buttermilk will also help in removing the ‘fishy’ smell.
  • Calamari cooks fast so be careful not to overcook it, which will make it rubbery and difficult to chew.


Flavour combos

  • Spicy – add ½ teaspoon of cayenne and ½ teaspoon of paprika to the flour.
  • Garlic – add ½ teaspoon of garlic powder to the flour.
  • Herbs – add 1 teaspoon of mixed dried herbs to the flour.
  • Onion – add ½ teaspoon of onion powder to the flour.



  • Oil – use any neutral-flavoured oil, preferably with a high smoke point for deep frying. Peanut oil is an excellent choice for calamari, as is refined coconut oil or canola oil.
  • Calamari – you can use frozen calamari, but make sure to thaw it out properly and pat dry completely.
  • Chopstick test – dip the end of a chopstick into the oil and if the oil starts steadily bubbling, then it is hot enough for frying. If the oil bubbles very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough. You can use the end of a wooden spoon if you don’t have a chopstick.


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Rinse the fresh calamari thoroughly under running water and slice it into ½ inch strips to create rings. Give it another quick wash and pat dry it completely with a paper towel.


In a large heavy-bottomed pot over medium-high heat, heat several inches of oil until hot. You can do the chopstick test to see if the oil is ready to start frying.


While the oil is heating up, add the flour into a shallow bowl. Crack the eggs into another bowl and give it a quick whisk to break it up. Add the semolina in to another small bowl.


Create a dredging line starting with the flour, eggs and finally the semolina.


Dredge the calamari rings in the flour, shaking them to remove any excess flour. Dip the floured rings in the eggs and then in the semolina. Place it on the clean plate and repeat the process until all the rings have been dredged.


Once all the calamari have been dredged, fry the rings in several small batches until crisp and lightly golden, about 1 to 2 minutes.


Using a fine-mesh spider or a slotted spoon, take the fried calamari out of the pot and transfer on to a paper towel-lined plate to drain.


Season to taste with salt and serve immediately with a squeeze of lemon juice and some extra lemon wedges.


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