How to Make Fried Calamari — Crisp Italian Calamari Fritti from a Naples Grandmother and a Sicilian Seafood Chef

Overview

This video teaches how to create perfectly crisp Italian Calamari Fritti, sharing essential techniques from a Naples grandmother and a Sicilian chef. Learn to select fresh small squid, achieve an extra-crispy semolina coating, and master the precise 365°F frying method in just 60-90 seconds to avoid common mistakes.

Ingredients

• 2 pounds (900 grams) fresh small squid
• 1 cup (125 grams) fine semolina flour
• 1/2 cup (60 grams) all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-cracked black pepper
• Optional pinch Calabrian chili flakes
• 4 cups (1 liter) neutral high-smoke-point oil (sunflower or peanut)
• 1 teaspoon flaky sea salt
• Zest of 1 Sorrento lemon (whole lemon)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons best Italian extra-virgin olive oil
• 1 fourteen-ounce (400 gram) can San Marzano whole tomatoes
• 2 tablespoons olive oil (for marinara)
• 2 cloves sliced garlic
• Pinch Calabrian chili (for marinara)
• Pinch salt (for marinara)
• 3 lemon wedges

Instructions

1. Slice squid tubes crosswise into 1/2-inch (1.25 centimeter) rings and keep tentacles whole in small clusters.
2. Pat the squid completely dry with paper towels.
3. In a wide bowl, combine 1 cup (125 grams) fine semolina flour, 1/2 cup (60 grams) all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon fresh-cracked black pepper, and an optional pinch of Calabrian chili flakes; whisk well.
4. Heat 4 cups (1 liter) of neutral high-smoke-point oil in a heavy cast-iron Dutch oven, about 4 inches deep, slowly over medium heat until it reaches exactly 365-375°F (185-190°C).
5. Thirty seconds before frying, dredge the dry squid in the semolina mix.
6. Work in small batches, dropping no more than a handful of dredged squid into the 365-degree oil with a slotted spoon.
7. Fry each batch for just 60 to 90 seconds until pale-gold and crisp; lift with a spider strainer to a paper-towel-lined tray.
8. Skim oil between batches.
9. Immediately while hot, toss the calamari in a large bowl with 1 teaspoon flaky sea salt, the finely grated zest of 1 Sorrento lemon, 2 tablespoons finely chopped fresh flat-leaf parsley, and a drizzle of 2 tablespoons of extra-virgin olive oil for ten seconds.
10. For the quick marinara: Crush San Marzano tomatoes by hand. In a small saucepan, heat 2 tablespoons olive oil with 2 cloves sliced garlic and a pinch of Calabrian chili until garlic is golden (about 2 minutes). Add crushed tomatoes, simmer 15 minutes, and finish with a pinch of salt.
11. Plate the hot calamari on a warm rustic terracotta plate with the marinara in a small ramekin beside it (never poured on top) and 3 lemon wedges.

In this video

• Always use 2 pounds (900 grams) of fresh small squid, ideally 8-12 centimeters body length, for the best results.
• Pat the sliced squid completely dry with paper towels to prevent a soggy coating and dangerous oil splattering during frying.
• The optimal dredge mix, a Sicilian secret, includes 1 cup (125 grams) fine semolina flour and 1/2 cup (60 grams) all-purpose flour, along with salt, pepper, and optional chili flakes.
• Dredge the dry squid in the semolina mix no more than 30 seconds before frying, as a longer delay will cause the coating to turn gummy.
• Heat 4 cups (1 liter) of neutral high-smoke-point oil (like sunflower or peanut) in a heavy Dutch oven to an exact temperature of 365-375°F (185-190°C).
• Fry calamari in small batches, no more than a handful at a time, for precisely 60 to 90 seconds until pale-gold and crisp, to prevent overcrowding the pan and rubbery squid.
• Immediately after frying and while still hot, toss the calamari with 1 teaspoon flaky sea salt, the finely grated zest of 1 Sorrento lemon, 2 tablespoons chopped fresh flat-leaf parsley, and 2 tablespoons extra-virgin olive oil.
• Serve the hot calamari on a warm plate with quick marinara sauce in a small ramekin on the side, never poured directly on top.
• Avoid common frying mistakes such as oil being too cold (greasy calamari) or too hot (burnt coating), overcrowding the pan, or frying past 90 seconds (rubbery texture).

Frequently asked questions

What type of squid is best for fried calamari?

For the best fried calamari, use 2 pounds (900 grams) of fresh, small squid, specifically baby calamari measuring 8 to 12 centimeters in body length.

How do you prevent fried calamari from becoming soggy?

To prevent soggy calamari, it is crucial to pat the squid completely dry with paper towels before dredging, as wet squid leads to a compromised coating and oil splatter.

What is the secret ingredient for extra-crispy calamari?

The Sicilian secret for extra-crispy calamari is incorporating fine semolina flour into the dredge mix, which provides a crackle that all-purpose flour cannot match.

What is the correct oil temperature for frying calamari?

The correct oil temperature for frying calamari is exactly 365-375°F (185-190°C), which should always be verified with a deep-fry thermometer.

How long should you fry calamari to prevent it from becoming rubbery?

Calamari should be fried for just 60 to 90 seconds per small batch; overcooking past this timeframe will cause the squid to turn rubbery.