Crispy Calamari with Lemon (Printable)

Golden fried calamari rings paired with fresh lemon wedges for a light, crispy bite.

# What You’ll Need:

01 - 1.1 lb fresh calamari, cleaned and sliced into 0.4-inch rings

02 - 3/4 cup all-purpose flour

03 - 1/2 cup cornmeal or fine semolina (optional, for extra crunch)

04 - 1 tsp sea salt

05 - 1/2 tsp freshly ground black pepper

06 - 1/2 tsp paprika (optional)

07 - 2 cups vegetable oil, for deep frying

08 - 1 large lemon, cut into wedges

09 - 1 tbsp fresh parsley, finely chopped (optional)

01 - Pat calamari rings dry using paper towels to remove excess moisture.

02 - Combine flour, cornmeal (if using), sea salt, black pepper, and paprika in a shallow bowl; mix thoroughly.

03 - Toss calamari rings in the breading mixture until evenly coated; shake off any excess.

04 - Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).

05 - Fry calamari in batches for 1 to 2 minutes until golden and crispy; avoid overcrowding the pan.

06 - Remove calamari with a slotted spoon and drain on paper towels.

07 - Place calamari on a serving platter, garnish with parsley, and serve immediately with lemon wedges.

01 -

It's ready in 25 minutes, making it perfect for last-minute entertaining or a spontaneous appetizer craving.
The texture contrast between the crispy exterior and tender calamari inside is genuinely addictive.
Once you master this technique, you'll find yourself making it for every gathering.

02 -

Overcooking calamari by even a minute transforms it from tender to rubbery—watch the timer religiously.
Drying the calamari is non-negotiable; moisture is the enemy of crispiness.
Fresh oil makes a real difference; if it's been used multiple times, strain it or start fresh.

03 -

A pinch of cayenne in your breading adds subtle heat that elevates the dish without announcing itself.
If you want extra crunch, let your breaded calamari rest in the fridge for 30 minutes before frying—the coating sets and adheres better.