Italian Fried Calamari (Calamari Fritti)

This 15-minute Italian fried calamari is the best fried calamari recipe ever. It's a simple appetizer using only a few ingredients: fresh squid, flour, olive oil, and fresh garlic clove.

Authentic calamari fritti doesn't traditionally marinate the squid in garlic paste, so it's optional. I highly recommend crushed garlic, especially if you are a garlic lover!

What I Love About This Recipe

Fried squid can get rubbery if prepared the wrong way. I love that this recipe uses fresh calamari and a simple method for the perfect fried calamari recipe.

Ingredient Notes

• Fresh squid: I recommend buying fresh (not previously frozen) whole squid for the best fried calamari.
• Flour: Use plain all-purpose flour without any salt or seasonings added.
• Crushed garlic: Mash fresh garlic cloves into a paste using a mortar and pestle. Alternatively use a garlic press to crush the garlic.
• Olive oil: You can use any oil, even extra virgin olive oil. Or, use frying oil.

See the recipe card at the bottom of the post for quantities.

How To Make Italian Fried Calamari

Clean the fresh whole squid. Cut the squid into squid rings. Mash fresh garlic cloves into a paste using a mortar and pestle.

In a large bowl, add some flour. Dredge the squid in flour, dusting off the excess flour.

Important! Don't add salt to the flour. Salt is added at the end once the calamari is fried.

Taste the calamari and add a pinch of salt as needed. Serve this crispy Italian fried calamari with some lemon wedges!

Tips and Tricks

• Get fresh squid. I recommend buying fresh whole squid and cleaning and prepping the squid at home. It takes about 5 minutes to clean and cut the squid. Fresh squid is tender and flavorful. My local grocery store has fresh squid, but you can also check a local fish market. Fresh is key!
• Use olive oil. In some regions (like Italy), people fry in olive oil. Olive oil has a delicious flavor that makes this calamari fritti recipe next level!
• Don't overheat the olive oil. Olive oil has a lower smoke point than other frying oils, so it's important not to heat it too hot. I usually start with the olive oil on high heat, then turn it down to medium heat for the second batch of squid.
• Add the squid to hot oil. The calamari will get overly greasy and not crisp if the oil is not hot.
• Squeeze fresh lemon juice right before eating.
• Completely thaw frozen squid before coating with flour and frying.
• Use paper towels to drain the excess oil.

Variations and Substitutions

• Restaurants in the U.S. normally serve fried calamari with a side of marina sauce. It's optional but not required to have a dipping sauce.
• Use bread crumbs in place of flour.
• Use a high-temperature frying oil like vegetable oil instead of olive oil.

Equipment

• Mortar and pestle or garlic press to crush the garlic
• Bowls and plates to dredge the squid in flour
• Wide frying pan
• Slotted spoon or frying spatula
• Tongs to flip the calamari

Storage

I do not recommend freezing this Italian fried calamari. You can marinate the squid in the garlic paste for a few hours in the fridge before cooking it. I recommend using the fresh seafood straight away for the best results.

FAQs

Italian Cuisine

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