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

Overview

This video details how to prepare authentic Italian Calamari Fritti, from selecting fresh small squid and patting them dry, to creating a crispy semolina-based dredge. Learn the precise oil temperature and quick frying technique (60-90 seconds) to ensure perfect, tender calamari every time. It also covers immediate seasoning and serving with a classic marinara.

Ingredients

• 2 pounds (900 grams) fresh small squid, 8-12 cm body length
• 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
• Pinch Calabrian chili flakes (optional)
• 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 (14-ounce / 400-gram) can San Marzano whole tomatoes
• 2 tablespoons olive oil (for marinara)
• 2 cloves sliced garlic (for marinara)
• Pinch Calabrian chili (for marinara, optional)
• Pinch salt (for marinara)
• 3 lemon wedges

Instructions

1. Slice squid tubes crosswise into 1/2-inch (1.25 cm) 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. Pour 4 cups (1 liter) of neutral high-smoke-point oil into a heavy cast-iron Dutch oven, about 4 inches deep.
5. Heat oil slowly over medium until it reaches exactly 365-375°F (185-190°C), using a deep-fry thermometer.
6. Thirty seconds before frying, dredge a small handful of dry squid in the flour mix.
7. Drop the dredged squid into the 365°F oil with a slotted spoon, ensuring not to overcrowd the pan.
8. Fry each batch for 60-90 seconds until pale-gold and crisp.
9. Lift each batch with a spider strainer to a paper-towel-lined tray; skim oil between batches.
10. Immediately after frying, toss the hot 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 best Italian extra-virgin olive oil for 10 seconds.
11. To make the marinara: Crush 1 (14-ounce / 400-gram) can of San Marzano whole tomatoes by hand.
12. In a small saucepan, heat 2 tablespoons olive oil with 2 cloves sliced garlic and an optional pinch of Calabrian chili until the garlic is golden (about 2 minutes).
13. Add the crushed tomatoes to the saucepan and simmer for 15 minutes, then finish with a pinch of salt.
14. Plate the hot calamari on a warm rustic terracotta plate.
15. Serve the marinara in a small ramekin beside the calamari, never poured on top.
16. Garnish with 3 lemon wedges and serve immediately, optionally with chilled Grillo white wine.

In this video

• Fresh small squid, ideally baby calamari 8-12 centimeters body length, is recommended for Calamari Fritti.
• Patting the squid completely dry with paper towels before any other step is crucial to prevent soggy coating and oil splattering.
• A unique dredge combining 1 cup (125 grams) of fine semolina flour with 1/2 cup (60 grams) of all-purpose flour provides an extra-crispy crackle.
• Squid should be dredged just 30 seconds before frying, as a longer wait can cause the coating to turn gummy.
• Use a neutral high-smoke-point oil like sunflower or peanut, never olive oil, heated to exactly 365-375°F (185-190°C) for frying.
• A deep-fry thermometer is essential to maintain the correct oil temperature; oil that is too cold will result in greasy, soggy calamari.
• Fry calamari in small batches for only 60-90 seconds to prevent overcooking, which makes the squid rubbery.
• Immediately after frying, toss the hot calamari with 1 teaspoon flaky sea salt, the zest of 1 Sorrento lemon, 2 tablespoons fresh flat-leaf parsley, and 2 tablespoons extra-virgin olive oil.
• Common mistakes to avoid include oil too cold (below 350°F) or too hot (above 385°F), overcrowding the pan, not drying the squid, and overfrying past 90 seconds.

Frequently asked questions

What kind of squid should I use for Calamari Fritti?

Use 2 pounds (900 grams) of fresh small squid, ideally baby calamari with 8-12 centimeter body length. It should smell like the sea, never fishy.

Why is it important to pat the squid dry before frying?

Patting the squid completely dry with paper towels is crucial. Wet squid leads to a soggy coating and causes the oil to splatter dangerously in your kitchen.

What is the secret to extra-crispy calamari?

The secret to extra-crispy calamari lies in the dredge, which combines 1 cup (125 grams) of fine semolina flour with 1/2 cup (60 grams) of all-purpose flour. Semolina provides a unique crackle that all-purpose flour alone cannot.

What is the correct oil temperature for frying calamari?

The frying oil should be a neutral high-smoke-point oil heated to exactly 365-375°F (185-190°C). Using a deep-fry thermometer is essential to avoid greasy or burnt results.

How long should calamari be fried?

Calamari should be fried in small batches for a very short duration, specifically 60 to 90 seconds per batch. Overcooking will quickly turn the squid rubbery and unpleasant.