Lightly breaded and golden-fried calamari rings served with a creamy lemon garlic aioli and a wedge of fresh lemon. This classic appetizer is crunchy, tender, and loaded with flavor—perfect for a seafood starter or sharing platter. It’s a restaurant favorite you can easily recreate at home for special occasions or casual gatherings.
Why You’ll Love This Recipe
This crispy fried calamari recipe combines a crunchy coating with perfectly tender squid and a bright, zesty aioli dip. The buttermilk soak ensures the calamari stays tender, while the seasoned flour and cornmeal crust provides irresistible texture. It’s quick to prepare and makes an elegant yet approachable appetizer that pairs beautifully with cocktails or a chilled glass of white wine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the calamari:
- 1 lb calamari rings (fresh or thawed)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
For the lemon garlic aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, finely minced
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
- Chopped parsley for garnish
Directions
- Soak the calamari rings in buttermilk for 30 minutes to tenderize.
- In a shallow bowl, mix the flour, cornmeal, paprika, garlic powder, salt, and pepper.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Remove calamari from the buttermilk, letting the excess drip off, then dredge in the flour mixture. Shake off any excess coating.
- Fry the calamari in batches for 2–3 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Transfer fried calamari to a paper towel-lined plate and season lightly with salt.
- For the aioli, combine all the ingredients in a bowl and mix until smooth. Chill until ready to serve.
- Serve the calamari hot, garnished with fresh parsley and lemon wedges, with the lemon garlic aioli on the side.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes (plus 30 minutes soaking time)
Cooking time: 10 minutes
Total time: 50 minutes
Variations
- Spicy Calamari: Add a pinch of cayenne pepper or red pepper flakes to the flour mix for a spicy kick.
- Panko Crust: Use panko breadcrumbs instead of cornmeal for a crunchier texture.
- Calamari Steaks: Slice calamari steaks into strips if rings are not available.
- Herbed Aioli: Add chopped fresh dill or chives to the aioli for added flavor.
- Gluten-Free: Substitute flour and cornmeal with a gluten-free flour blend and cornmeal.
storage/reheating
Fried calamari is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes until crispy. Avoid microwaving as it can make the coating soggy.
Store leftover aioli separately in the refrigerator for up to 3 days. Stir before serving.
FAQs
How do I keep fried calamari from becoming rubbery?
Soaking in buttermilk helps tenderize the calamari, and cooking it quickly at a high temperature prevents it from becoming tough.
Can I use frozen calamari?
Yes, just make sure to thaw and pat it dry thoroughly before soaking in buttermilk.
What oil is best for frying calamari?
Neutral oils with high smoke points like vegetable, canola, or peanut oil work well for deep frying.
Can I make this recipe ahead of time?
Fried calamari is best served immediately. However, you can prepare the dredging mixture and aioli ahead of time.
What is the difference between squid and calamari?
“Calamari” is the culinary name for squid. Both terms are used interchangeably, though some regions distinguish between species.
Can I bake the calamari instead of frying?
Baking is possible but won’t achieve the same crispness. To bake, preheat the oven to 425°F and bake for about 12–15 minutes, flipping halfway through.
What can I serve with fried calamari?
It pairs well with marinara sauce, aioli, tartar sauce, or a simple green salad.
How do I know when calamari is cooked?
Calamari cooks quickly—once the coating is golden and crisp, the calamari should be done. Overcooking leads to a rubbery texture.
Can I use pre-cut calamari tentacles?
Yes, tentacles can be used along with rings for variety and texture.
Is aioli just garlic mayonnaise?
Traditional aioli is made from garlic and olive oil, but modern recipes often use mayonnaise as a base for convenience and creaminess.
Conclusion
Crispy Fried Calamari with Lemon Garlic Aioli is a timeless appetizer that combines simple preparation with elegant presentation and outstanding flavor. Whether served at a dinner party or as part of a seafood feast, this dish never fails to impress. With its golden crunch and zesty dipping sauce, it’s sure to become a favorite for any occasion.
Print
Crispy Fried Calamari with Lemon Garlic Aioli
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Description
Anneaux de calamars frits croustillants, enrobés de farine assaisonnée et de semoule de maïs, servis chauds avec un aïoli citronné et ail. Un apéritif parfait pour les amateurs de fruits de mer.
Ingredients
- 1 lb de rondelles de calamars (frais ou décongelés)
- 1 tasse de babeurre
- 1 tasse de farine tout usage
- 1/2 tasse de semoule de maïs
- 1 cuillère à café de paprika
- 1/2 cuillère à café de poudre d’ail
- Sel et poivre au goût
- Huile végétale pour friture
- Persil frais haché (pour la garniture)
- Quartiers de citron, pour servir
- 1/2 tasse de mayonnaise (pour l’aïoli)
- 1 gousse d’ail finement hachée (pour l’aïoli)
- 1 cuillère à soupe de jus de citron (pour l’aïoli)
- 1/2 cuillère à café de zeste de citron (pour l’aïoli)
- Sel et poivre au goût (pour l’aïoli)
- Persil haché pour la garniture (pour l’aïoli)
Instructions
- Faire tremper les rondelles de calamars dans du babeurre pendant 30 minutes pour les attendrir.
- Dans un bol peu profond, mélanger la farine, la semoule de maïs, le paprika, la poudre d’ail, le sel et le poivre.
- Chauffer l’huile dans une poêle profonde ou une friteuse à 350 °F (175 °C).
- Retirer les calamars du babeurre, laisser égoutter l’excédent, puis les enrober du mélange de farine. Secouer pour éliminer l’excédent.
- Faites frire par lots pendant 2 à 3 minutes ou jusqu’à ce qu’ils soient dorés et croustillants. Ne surchargez pas la poêle.
- Transférer sur une assiette recouverte de papier absorbant et assaisonner légèrement de sel.
- Dans un bol, mélanger la mayonnaise, l’ail haché, le jus et le zeste de citron, le sel et le poivre jusqu’à obtenir une consistance lisse pour l’aïoli. Réserver au frais jusqu’au moment de servir.
- Servez les calamars chauds, garnis de persil et de quartiers de citron, avec de l’aïoli à côté.
Notes
- Ne pas trop cuire les calamars pour éviter qu’ils ne deviennent caoutchouteux.
- Utilisez un thermomètre pour maintenir l’huile de friture à 350 °F pour de meilleurs résultats.
- Pour une touche épicée, ajoutez une pincée de poivre de Cayenne au mélange de farine.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 130mg
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