Crispy Fried Calamari (Calamars Frits) — Bistro-Style, Light & Tender
If you’ve ever chased that restaurant-quality fried calamari—shatteringly crisp outside, buttery-tender inside—this version nails it with simple technique and precise steps. We start with clean squid, a quick milk soak to tenderize, then an ultra-light coating (80% flour, 20% cornstarch) seasoned just right. A short rest helps the crust adhere, and a brief fry at 180°C/350°F turns everything golden without greasiness. Finish with sea salt and lemon, and serve with a bright homemade tartar sauce or a classic garlic aioli. This method works reliably in a home kitchen and pairs beautifully with authentic Belgian fries, Greek salad, or Parisian potatoes for a complete bistro plate.
Why This Recipe Works
- Tenderness without chewiness: A 15-minute milk soak gently relaxes proteins so the squid stays tender even at high heat.
- Ultralight coating: Cornstarch (20%) keeps the crust crisp without heaviness; flour (80%) gives structure.
- Moisture control: Patting dry and resting the dredged rings 5 minutes prevents sogginess and flour “blow-off.”
- Temperature discipline: Small batches maintain oil above 170°C/340°F to avoid greasy results.
- Seasoning that pops: Salt in the dredge + a final sprinkle while hot = flavor in every bite.
Ingredients — 2 to 3 servings
(Weight first, with metric & imperial.)
- 500g (1 lb) squid (tubes + tentacles, cleaned; rings cut 1 cm thick)
- 250ml (1 cup) milk (soak)
- 100g (¾–1 cup) all-purpose flour
- 25g (3 tbsp) cornstarch
- 5g (1 tsp) fine sea salt, plus more to finish
- 1g (¼ tsp) black pepper, freshly ground
- ½–1 tsp paprika or garlic powder (optional, for a hint of flavor)
- 1–1.5L (1–1.5 qt) peanut oil (or other high-heat oil) for frying
- 1 lemon, cut into wedges, to serve
For dipping (optional): try Homemade Tartar Sauce or build it fast from Homemade Mayonnaise.
Step-by-Step Instructions
- Prep the squid
500g (1 lb) cleaned squid, tubes and tentacles. Slice tubes into 1 cm rings. Rinse briefly, then drain very well. - Milk soak (tenderize)
In a bowl, combine squid with 250ml (1 cup) milk. Soak 15 minutes. Drain thoroughly.
- Make the dredge
In a bowl, whisk 100g flour, 25g cornstarch, 5g salt, 1g pepper, and optional paprika/garlic powder. - Coat
Add squid to the dredge; toss until every surface is lightly coated. Shake off excess.
- Rest 5 minutes
Arrange coated pieces on a rack or tray for 5 minutes so the flour hydrates and adheres. - Heat oil
Bring peanut oil to 180°C/350°F in a deep pot or fryer. Line a tray with paper towels for draining.
- Fry in small batches
Fry ⅓ of the squid at a time (≈150–200g) for 2–3 minutes total. Avoid crowding; let oil rebound to ≥170°C/340°F between batches.
- Season & serve
Drain on paper towels; season lightly with salt while hot. Serve immediately with lemon wedges and your favorite dip.
Pro Tips
- Color guide: Pull them golden, not deep brown. Dark = overcooked & tough.
- Two-coat option: For extra crunch, dip dredged pieces back in milk and dredge a second time.
- Fryer safety: Always re-check temp between batches; if it drops <170°C/340°F, pause.
- Hold time: Calamari is best immediately; if needed, keep on a wire rack in a 95°C/200°F oven up to 10 minutes.
Substitutions & Variations
- Flour: Use rice flour for an ultra-light, gluten-friendly crust.
- Seasoning: Swap paprika for smoked paprika, or add a pinch of cayenne.
- Dip: Quick aioli from Homemade Garlic Butter + mayo + lemon.
- Side swap: Trade fries for Greek Salad or Parisian Potatoes.
- Seafood mix: This coating also works for shrimp, smelt, or white fish—see Beer-Battered Fish & Chips.
FAQ
Why is my calamari tough?
Overcooking. Keep to 2–3 minutes at 180°C/350°F and slice rings 1 cm thick.
Why did the coating fall off?
Likely too wet or no resting step. Pat dry thoroughly and rest 5 minutes after dredging.
Can I air-fry it?
Texture won’t be identical. If you try, pre-spray pieces lightly with oil and cook at 205°C/400°F until golden, flipping once.
Best oil?
Peanut oil for clean flavor and high smoke point. Neutral alternatives work too.
Can I prep ahead?
Clean and slice ahead, then keep chilled. Dredge and fry just before serving.
What to Serve It With — Suggested Posts
- Authentic Belgian Fries
- Homemade Greek Salad
- Parisian Potatoes
- Homemade Tartar Sauce
- Homemade Mayonnaise
- Homemade Pesto Pasta
- Easy Cacio e Pepe
- Steak au Poivre (for a bistro night)
- Homemade Garlic Croutons
- Spaghetti al Pomodoro
Crispy Fried Calamari (Calamars Frits) — Bistro-Style, Light & Tender
Ingredients
- 500 g 1 lb squid, tubes + tentacles, cleaned; rings 1 cm
- 250 ml 1 cup milk
- 100 g ¾–1 cup all-purpose flour
- 25 g 3 tbsp cornstarch
- 5 g 1 tsp fine sea salt, plus more to finish
- 1 g ¼ tsp black pepper
- ½ –1 tsp paprika or garlic powder optional
- 1 –1.5L 1–1.5 qt peanut oil
- 1 lemon cut in wedges
Instructions
Prep the squid
- 500g (1 lb) cleaned squid, tubes and tentacles. Slice tubes into 1 cm rings. Rinse briefly, then drain very well.
Milk soak (tenderize)
- In a bowl, combine squid with 250ml (1 cup) milk. Soak 15 minutes. Drain thoroughly.
Make the dredge
- In a bowl, whisk 100g flour, 25g cornstarch, 5g salt, 1g pepper, and optional paprika/garlic powder.
Coat
- Add squid to the dredge; toss until every surface is lightly coated. Shake off excess.
Rest 5 minutes
- Arrange coated pieces on a rack or tray for 5 minutes so the flour hydrates and adheres.
Heat oil
- Bring peanut oil to 180°C/350°F in a deep pot or fryer. Line a tray with paper towels for draining.
Fry in small batches
- Fry ⅓ of the squid at a time (≈150–200g) for 2–3 minutes total. Avoid crowding; let oil rebound to ≥170°C/340°F between batches.
Season & serve
- Drain on paper towels; season lightly with salt while hot. Serve immediately with lemon wedges and your favorite dip.
Video
Notes
Substitutions & Variations
- Flour: Use rice flour for an ultra-light, gluten-friendly crust.
- Seasoning: Swap paprika for smoked paprika, or add a pinch of cayenne.
- Dip: Quick aioli from Homemade Garlic Butter + mayo + lemon.
- Side swap: Trade fries for Greek Salad or Parisian Potatoes.
- Seafood mix: This coating also works for shrimp, smelt, or white fish—see Beer-Battered Fish & Chips.
FAQ
Why is my calamari tough?Overcooking. Keep to 2–3 minutes at 180°C/350°F and slice rings 1 cm thick. Why did the coating fall off?
Likely too wet or no resting step. Pat dry thoroughly and rest 5 minutes after dredging. Can I air-fry it?
Texture won’t be identical. If you try, pre-spray pieces lightly with oil and cook at 205°C/400°F until golden, flipping once. Best oil?
Peanut oil for clean flavor and high smoke point. Neutral alternatives work too. Can I prep ahead?
Clean and slice ahead, then keep chilled. Dredge and fry just before serving.
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