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Crispy Classic Italian Fried Calamari: Calamari Fritti

Crispy Classic Italian Fried Calamari: Calamari Fritti

This recipe is a classic Italian recipe for fried calamari: simple, crispy, delicious.
Course Appetizer
Cuisine Canadian Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 - 8
Author Valerie Lugonja


  • 1 kilo calamari rings , or 1 kilo cleaned calmari rings and tentacles
  • 1 cup all purpose flour
  • GMO free oil for deep frying with a high smoking point: grape seed oil and canola oil work well
  • Salt
  • Lemon and flat leafed parsley leaves , for garnish


  1. Clean calmari by taking out the spine and innards, pulling off the skin, cutting off the head and saving the tentacles
  2. Cut the body into 1/4 inch rings; rinse and pat dry calamari
  3. Toss in flour when oil is at temperature
  4. Place oil in deep frier or pot; heat to 375 F
  5. Toss calamari in flour in small batches
  6. Deep fry small batches immediately after tossing in flour for 1 minute to 90 seconds per batch (Do not over fry, or the calamari will become tough instead of tender: taste to test your preferred cooking time)
  7. Place on paper towel to drain fat; salt each batch
  8. Serve immediately with lemon wedges and aioli for dipping, sprinkled with parsley

Recipe Notes

If purchasing uncleaned frozen calamari, preparation time will increase to 30 minutes.
This calamari will be a very delicate golden colour, as in the photographs, not the dark golden colour often served in restaurants with a heavier batter.