Fried Calamari
Ingredients
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- 1 1/2 pounds squid
- 2 tbsp fresh parsley leaves – finely chopped
- 1 cup all-purpose flour
- 2 quarts peanut oil
- 1 tsp fine sea salt
- lemon – cut into wedges (for serving)
Instructions
1. If whole, clean the squid: pull the head from the body, remove the clear quill and innards, peel off the purplish skin, trim the tentacles just below the eyes and discard the beak, then rinse; slice the tubes into 0.5-inch rings, leave tentacles whole, and pat everything very dry with paper towels.
2. Finely chop the fresh parsley leaves; set aside.
3. Pour peanut oil into a deep, heavy pot to a depth of 2–3 inches and heat to 360°F, using a thermometer; set a wire rack over a sheet pan for draining.
4. Put all-purpose flour into a wide, shallow bowl.
5. Working in small handfuls, toss the rings and tentacles in the bowl to coat lightly, shake off excess, and slip into the hot oil; fry 60–90 seconds until curled, pale golden, and crisp.
6. Using a spider or slotted spoon, lift to the rack and immediately season with fine sea salt.
7. Allow the oil to return to 360°F between batches and repeat until all pieces are fried.
8. Pile onto a warm platter, sprinkle with the chopped herb, and serve at once with lemon wedges.
Fried Calamari is all about contrast: a whisper-thin, shattering crust surrounding tender rings and frilly tentacles, finished with a bright squeeze of lemon. The flavor is clean and sweet from the seafood, lightly seasoned so the delicate taste of squid shines. Served hot from the oil, it’s an irresistible appetizer that pairs beautifully with a cold drink and simple sides.
Across the Mediterranean, versions of this dish are beloved—Italy’s calamari fritti, Spain’s calamares a la romana, and Greece’s kalamarakia tiganita all share a similar spirit of minimalism and freshness. Italian trattorie popularized the flour-only dredge and quick fry that keeps the texture light. In the United States, it surged in popularity in the late 20th century, often appearing with dipping sauces, but the classic roots emphasize lemon and salt as the only finish needed.