Tested till perfect Crispy Calamari
Crispy Calamari
Photography by Matthew Kimura

Crispy Calamari

The best fried squid, commonly known by the Italian calamari, are crispy on the outside and tender on the inside.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1-1/2 lb 1-1/2lbfresh or thawed squid
  • 8 cups 8cupscanola oil, safflower or other vegetable_oil
  • 1/2 cup 1/2cupall purpose flour
  • 1/4 cup 1/4cupcornstarch
  • 1/2 tsp 1/2tspcayenne pepper
  • 1/2 tsp 1/2tspsea salt or salt
  • 1 1lemonlemons, cut_into wedges
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This requires a thin coating of flour mixture then quick-frying in the proper temperature of oil. There are only a few necessary cleaning steps to remove the tough, inedible bits of squid. Or buy them already cleaned and frozen at fishmongers and some supermarkets. Enjoy them on their own with a squeeze of lemon or with the Basil Aioli Dipping Sauce.

Holding squid tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard “pen” (clear long plastic-like skeleton) from centre of tubes.

2- On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top; squeeze hard beak from centre of tentacles and discard.

3- Cut tubes crosswise into 1/2-inch (1 cm) wide rings; pat dry. In wok or deep heavy-bottomed pot with oil thermometer, heat oil to 375°F (190°C).

4- Meanwhile, in large plastic bag, shake together flour, cornstarch and cayenne pepper. All at once, add squid tentacles and rings to flour mixture; shake to coat. Transfer to sieve; lightly shake off excess flour mixture.

5- Fry calamari, in batches, until golden, 1 to 1-1/2 minutes.

6- Using slotted spoon, transfer to paper towel–lined plate. Sprinkle with salt just before serving with lemon wedges.

Additional information : Tip: No oil thermometer? If oil is hot enough, it should bubble vigorously after dropping in one piece of floured calamari, and calamari should turn golden in 1 to 1-1/2 minutes.

Nutritional Information Per serving: about

cal 326 pro 19g total fat 20g sat. fat 2g
carb 17g fibre 0 chol 265mg sodium 180mg

% RDI:

calcium 4 iron 9 vit C 1 folate 12
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