Calamari Fritti
Prepare to enjoy the mouthwatering delight with this irresistible Calamari Fritti recipe.
With its golden and light coating and tender squid, this Italian classic is sure to satisfy your cravings and transport you to sunny Italy. Let me show you the secrets to achieving the perfect fried calamari—your taste buds won’t want to miss this!
Calamari Fritti means fried calamari in Italian which sounds so simple and it is! The traditional Italian recipe for fried calamari doesn’t require a thick coating. Instead, the still damp calamari are tossed in the flour mixture creating the lightest, barely noticeable batter.
The first time I enjoyed this dish was in Venice many years ago. The calamari arrived spilling out of a paper cone, with an ethereal golden coating and it was melt-in-the-mouth tender. Follow my recipe for Calamari Fritti to have that same Venetian experience right in your own home.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Table of Contents
Why you’ll love this recipe
- Taste: Calamari Fritti is known for its light and tasty coating, which enhances the natural taste of the tender calamari. The combination of savory flavors and delicate crunch is incredibly appealing.
- Versatility: Calamari Fritti can be served as an appetizer, a main course with a side or salad, or even as a snack. Fried calamari make a popular addition to an Italian antipasto platter along with a bowl of marinated olives and some bruschetta with mozzarella.
- Seafood delicacy: Calamari, or squid, is a popular seafood delicacy that is enjoyed by seafood lovers worldwide. This Italian fried calamari recipe, just like my Calamarata Pasta, showcases the delicate texture and unique flavor of this seafood.
- Easy to prepare: Making Calamari Fritti is relatively simple, making it accessible to home cooks. With just a few basic ingredients and a straightforward cooking process, you can recreate this tasty dish in your kitchen.
- Crowd-pleaser: Calamari Fritti is a crowd-pleaser, loved by both adults and children. A platter of golden-brown rings and tentacles always draws oohs and aahs.
- Nostalgic memories: For those of you, who like me, have fond memories of enjoying Calamari Fritti at Italian restaurants, making and savoring this dish brings back those cherished moments.
Squid v Calamari
So you’re probably wondering, what is the difference between the two – squid versus calamari? Nothing, actually. They’re the same thing. The creature in the sea is squid but it’s more often referred to in culinary terms as calamari though also sometimes squid as in “squid rings”.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Calamari – fresh squid or frozen is fine. You can clean the calamari or ask your fishmonger to do it for you.
- Semolina flour – semolina flour is very fine ground semolina but it’s grainier than all purpose flour. It is available in most supermarkets.
- 00 flour – I like to use 00 flour which is a very fine Italian flour used for pasta and pizzas.
- Sunflower oil – easily available at supermarket, sunflower oil is a good choice because it can be heated to high temperatures.
- Salt – don’t skip salting the fried calamari; this is essential for the tastiest calamari.
See recipe card for quantities.
Instructions
Pour the oil into a deep frying pan and heat to 340ºF-356ºF (170-180ºC). Check with a thermometer. Mix the semolina flour and 00 flour.
Slice the mantles into ½ inch rings (about 1 ½ cm). Cut the fins into strips. Leave the tentacles as they are or if large cut them in half lengthwise.
When the oil is ready, add a handful of prepared calamari to the flour mixture. Toss well to coat all over.
Put the coated calamari into a fine sieve to shake off the excess.
Carefully transfer the coated calamari into the hot oil. Stir to separate and cook for 1-1 ½ minutes or until golden brown.
Use a slotted spoon to remove the fried calamari from the hot oil and drain the prepared wire rack. Sprinkle with salt while hot.
Drain on a wad of absorbent paper towel. Then repeat with the remaining calamari.
Serve immediately with lemon wedges.
Hint: Line a wire rack with paper towels and set it over a baking sheet ready to drain the fried calamari.
Substitutions
- Semolina Flour – instead of semolina flour use just 00 flour.
- 00 Flour – if you don’t want to buy 00 flour use all purpose flour. Another good alternative is bread flour.
- Sunflower Oil – peanut oil is a good substitute if you don’t have sunflower oil. You could also use regular or light-flavored olive oil but don’t use extra virgin olive oil.
Variations
- Peppery – add a teaspoon or two of finely ground black pepper to the flour before coating the calamari.
- Herby – mix some dried herbs like oregano into the flour before coating the calamari.
- Spices – include a little paprika, garlic powder, or red pepper flakes in the flour mixture for a tasty variation.
Equipment
While you won’t need an electric deep fryer for this recipe, you will need a high sided frying pan to cook the Calamari Fritti in plenty of oil.
Storage
This recipe for Calamari Fritti doesn’t keep well and isn’t suitable for freezing. Calamari Fritti is best enjoyed immediately after frying while it’s still hot and crispy. This isn’t a recipe that can be made in advance.
Top tip
Begin with fresh calamari for the best flavor and texture. Look for firm, odorless squid at your local seafood market or grocery store. If possible, ask the fishmonger to clean and prepare it for you. Frozen calamari are also good if purchased from a reputable fishmonger. Avoid buying frozen squid rings – this recipe won’t be as good.
Cut the calamari mantle, which is the body or hood part, into thick rings. Thin rings may look more elegant but there’s also more chance of over cooking and making the calamari tough.
As mentioned earlier, the key to authentic Calamari Fritti is a light coating. Toss the damp calamari rings and tentacles in a mixture of flour and salt. Shake off any excess flour before frying to achieve a thin, barely noticeable batter.
To prevent overcrowding and ensure even cooking, fry the calamari in small batches. Overcrowding the pan can lead to soggy results, so give the squid enough space to crisp up nicely.
Once fried, place the calamari on a paper towel-lined wire rack set over a baking sheet to remove excess oil and keep them crispy. This step helps maintain the desired texture and prevents the dish from becoming greasy.
FAQ
No, calamari can be cooked in a variety of ways. One of my favorite recipes is my Calamarata pasta where the calamari are cooked gently in a tomato based sauce for a long time.
The best oil to use should have a high smoke point. I like to use sunflower oil. However, peanut oil is also excellent or a light flavored olive oil could also be used.
Calamari cooks quickly, typically within 1-2 minutes. Fry the calamari until it turns a golden brown color, but be careful not to overcook it, as it can become rubbery and tough.
It’s important to maintain the right frying temperature for tender calamari. Calamari are notorious for being chewy. To cook calamari so that it’s not tough either cook long and slow or fast and quick as in this recipe.
Heat your oil to around 340ºF-356ºF (170-180ºC). If the oil isn’t hot enough, the calamari can become greasy, while if it’s too hot, the coating may burn before the squid is fully cooked.
Squid and calamari are the same thing. Calamari is the word used in culinary terms.
Serving Suggestions
Calamari Fritti pairs well with various accompaniments and dipping sauces. Whether you prefer a tangy tomato sauce, a garlicky butter sauce, or a squeeze of lemon, you have the freedom to customize your dining experience according to your taste. Its versatility allows you to enjoy it in various settings, whether it’s a casual gathering, a seafood-themed meal, or a special occasion.
Make a meal of it by adding a salad like a cherry tomato caprese salad or Mediterranean cucumber salad. Then complete the Italian feast by following it up with a classic Italian Tiramisu or Piedmontese Baked Peaches and you’ll truly be transported straight to Italy!
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Calamari Fritti Recipe
Ingredients
- 1 pound (500 grams) cleaned calamari See note 1
- ¾ cup semolina flour See note 2
- ¼ cup 00 flour
- 1 ½ cups sunflower oil See note 3
- 1 teaspoon salt
Instructions
- Slice the mantles into ½ inch rings (about 1 ½ cm). Cut the fins into strips. Leave the tentacles as they are or if large cut them in half lengthwise.
- Mix the semolina flour and 00 flour.
- Have ready a paper towel lined wire rack and set it over a baking sheet on which to drain the fried calamari.
- Pour the oil into a deep frying pan and heat to 340ºF-356ºF (170-180ºC). Check with a thermometer.
- When the oil is ready, add a handful of prepared calamari to the flour mixture. Toss well to coat all over.
- Put the coated calamari into a fine sieve to shake off the excess.
- Carefully transfer the coated calamari into the hot oil. Stir to separate and cook for 1-1 ½ minutes or until golden brown.
- Use a slotted spoon to remove from the hot oil and drain the prepared wire rack. Sprinkle with salt while hot.
- Repeat with the remaining calamari.
- Serve immediately with lemon wedges.
Notes
- Ask your fishmonger to clean the calamari for you. It is easy to clean but much more convenient to bring it home cleaned.
- If you can’t find semolina flour, simply use all 00 flour or even bread flour is really good.
- You can substitute peanut oil or light flavored olive oil for the sunflower oil.
- Choose the freshest calamari.
- Cut the calamari mantle, which is the body or hood part, into thick rings.
- Use the correct temperature. Heat your oil to around 350°F (175°C).
- Shake off any excess flour before frying to achieve a thin, barely noticeable batter.
- Don’t overcrowd the pan when frying and cook quickly.
- Drain well on paper towels.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
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