Our family's Calamari Fritti recipe from Naples is so easy and delicious! Learn to make fried calamari (squid) rings coated with flour instead of bread crumbs. They're delicious with salt, pepper and lemon but can be dipped in marinara sauce.
I'm pretty sure we were eating fried calamari before it was trendy.
It's always been a traditional, no...mandatory, part of our seafood feast on Christmas Eve, along with the best fried shrimp.
I remember a time when any newcomer to our table would look askance at the squid on his or her plate, especially if there were squiggly tentacles involved. (Haha!)
But now, I think it's widely accepted that Italian calamari fritti is one of the best seafood dishes in the world. I have no bias whatsoever!
Read on to learn how to prepare this calamari appetizer prepared with flour instead of bread crumbs.
Like Mom always says, "This is how we do it in Naples."
Recipe ingredients
See the card at the end of this post for the full recipe, but here's an overview.
Calamari tubes: Unless you can find very fresh calamari, it's best to buy frozen tubes or rings. We prefer to buy the tubes and slice them into calamari rings ourselves, so we can make them thicker than the rings usually sold. The calamari will shrink during frying.
Oil: You'll need cooking oil with a high smoke point, so use canola, avocado oil, corn oil or vegetable oil. Don't use olive oil, because it will burn.
Keep in mind that you'll need enough oil to reach ½-inch up your frying pan. Plus, you'll need to change out the oil if it turns brown or gets filled with flour.
Flour: You'll want at least two cups of all-purpose flour per pound of calamari. We're using a process of coating them twice, using clean flour each time. You'll discard whatever flour's left after using it.
The first dredging will absorb any moisture left after rinsing and drying the calamari. Then, shaking the calamari in a paper bag or pan of flour will ensure they're dry.
How to prep and clean calamari tubes
- Rinse and drain the thawed calamari.
- Use kitchen scissors to cut off the tentacles at their base. Rinse the tentacles and feel for any hard, cartilage-like material to remove and discard. Place the tentacles on a paper-towel-lined sheet pan.
- Peel off and discard the flimsy skin hanging on the side of the squid tube.
- Rinse the calamari tube inside and out and stick your finger inside to feel for any cartilage-like material to remove and discard. (It looks like clear plastic.) You also should scrape off any sand.
- Use the scissors to cut the tube into 2-inch-wide rings. (Mom cuts hers about three inches wide, but I like mine a bit smaller.) Place the rings on the paper-towel-lined pan to dry.
How to make pan-fried calamari
See the card at the end of this post for the full recipe, but here's an overview.
- Pat the calamari rings (and any tentacles) dry with paper towels. Dry the insides too.
- Dredge the calamari in flour, making sure to get flour inside the rings as well.
- Add fresh flour to a clean paper bag or another sheet pan. Add the dusted calamari and shake them to coat them again.
- When the oil is sizzling hot and reaches 350 degrees F, add the calamari to the pan in a single layer. Fry the first side until golden brown, then flip them over to cook the second side until golden brown and crispy.
Recipe tips
- Dry the calamari very well before dredging them in flour so the rings don't turn out soggy.
- Be careful not to overcook the calamari, or they'll be tough and rubbery. The calamari are done when they're golden brown on the outside and the inside is chewy and tender instead of crunchy.
- To prevent sogginess, use a slotted spoon to place the fried calamari on a cooling rack placed over paper towels to drain.
- Change out the oil in the frying pan whenever it gets too filled with flour or turns brown.
Equipment used in this recipe
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- Kitchen scissors
- Half-sheet pans
- Cooling racks
- 12-inch frying pan
- Slotted spoon
- A cooking thermometer to check when the oil has reached 350 degrees F.
What to serve with calamari
We always enjoy calamari fritti seasoned with salt and pepper and served with fresh lemon wedges to squeeze on top. But it's also delicious dipped in a simple tomato sauce.
For a Christmas Eve feast, you can serve these with other fish like pan-seared cod and with Italian greens such as garlic broccoli rabe and sautéed Italian escarole.
Or, serve the fried squid as an appetizer along with some of these delicious Italian Appetizers!
Frequently asked questions
Calamari (squid) belongs to the mollusk family, which includes several kinds of shellfish, so please check with an allergist if you have allergy concerns.
Squid doesn't have a hard outer shell, however. Squid (calamari) belongs to the cephalopod group of marine animals and has a soft, internal shell, according to Brittanica.
Calamari has a mild and slightly sweet taste. It's firm and chewy when properly cooked.
Its taste can vary depending on how the squid is prepared and seasoned. When fried with a dusting of flour and salted, calamari is slightly crispy on the outside, tender on the inside and features a pleasant, seafood taste.
Yes! Calamari doesn't have a high mercury level, making it safe to eat in moderation during pregnancy. In fact, squid is one of the best kinds of seafood pregnant women can eat, according to the FDA.
Shellfish recipes to enjoy
- Gluten-Free Maryland Crab Cakes
- Shrimp Stew with Rice
- Garlic Cilantro Shrimp
- Parmesan-Crusted Scallops
- Scallop Salad
- Breaded Scallops in the Oven
Enjoy!
If you try this Calamari Fritti recipe, please leave a comment and a rating!
Calamari Fritti (Fried Squid)
Ingredients
- 2 pounds thawed calamari tubes with tentacles (buy 3, 10.6-ounce frozen packages)
- 4 cups all-purpose flour (Divided use for dredging & dusting.)
- 5 cups canola oil for frying (Enough to fill the pan ½-inch deep and then replenish with clean oil as needed. See notes.)
- salt to taste
- pepper to taste
- lemon wedges for serving
Instructions
Thaw, Clean & Prep the Calamari Tubes
- Thaw frozen calamari tubes overnight in the refrigerator. The next day, if the fish is still somewhat frozen, place the package in a bowl of cold water and refrigerate it until thawed.
- Rinse the calamari well over a colander in the sink to remove the solution it was packed in.
- Hold up a calamari tube and use kitchen scissors to cut off the tentacles at their base. Rinse the tentacles in cold water and feel for any hard, cartilage-like material to remove and discard. Place the tentacles on a paper-towel-lined sheet pan so you can prepare them with the rings.
- Peel off and discard the flimsy skin hanging on the side of the squid tube.
- Rinse the calamari tube inside and out. Stick your finger inside to feel for any cartilage-like material to remove and discard. (It looks like clear plastic.) You also should scrape off any sand.
- Use kitchen scissors to cut the tube into 2-inch-wide rings. Pat the calamari dry inside and out with paper towels and set them on a sheet pan lined with more paper towels to dry. You can let them sit for up to an hour at room temperature before frying. Make sure they're dry before flouring them in the next step.
Make the Calamari Fritti
- Add a thick layer of flour (about 2 cups) to another sheet pan. Dredge the calamari in the flour, in batches if necessary. Make sure to get some flour inside the rings, to absorb any excess moisture.
- Add some oil to your frying pan until it reaches ½-inch deep. (I used 2 ½ cups in my 12-inch frying pan.) Heat it on the stove, on medium-high. (If making several batches, you may want to use two frying pans.)
- Fill a small brown lunch bag halfway with clean, dry flour (or add 1 ½ to 2 cups of clean flour to a sheet pan). Add the flour-dredged calamari to the bag, fold it closed, and shake (or add the floured calamari to the pan of flour and toss it around with your hands). This second coating of flour is to ensure the calamari is dry. Discard any used flour.
- When the pan is sizzling hot (the oil should reach 350 degrees F with a food thermometer), gently drop the calamari into the oil in a single layer without overcrowding the pan. (You can use a fork, but I prefer to drop them from my hands.) If the calamari is small, it might be fully submerged in the oil, and you won't need to flip it. Otherwise, the oil will cover the calamari halfway, and you can use a slotted spoon to flip them over when the first side is golden. (Check after two minutes to see if they're ready to be flipped.)
- Cook the calamari until they're golden and crispy on all sides. Remove the cooked pieces with a slotted spoon and place them on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) Pat the calamari with a paper towel to absorb excess oil. If you don't have a cooling rack, you can drain the calamari on a platter lined with paper towels.
- Continue frying the calamari in batches. You'll need to change out the oil when the pan gets too filled with excess flour or the oil turns brown. Do this by transferring the used oil to a large metal bowl. Use a wad of paper towels to carefully wipe out the burned bits of flour from the pan. Then add fresh oil. See the notes about how to discard used oil.
- To serve, add salt and pepper to taste and squeeze on lemon juice. If not serving them right away, you can cover the fried calamari with foil and keep them in the oven on warm, no more than an hour, until you are ready to eat. Store leftovers in the refrigerator for up to three days. They won't be crispy after the first day.
Notes
Nutrition
(Recipe Source: Mom, who learned from Nonna. Originally published on December 14, 2015 and updated now with additional photos and information.)
Pat says
These are my mom’s recipes also. We are Sicilian and have always loved them!!
Mamma C says
Hi Pat - They're so good!
GINGER DI GERONIMO says
Your calamari recipe is THE BEST. I love all your fish recipes and everything else. Thanks for sharing. Happy New Year.
Mamma C says
Hi Ginger - That's great to hear! I'm so glad you're enjoying my recipes. Happy New Year!
Jenna says
What would you suggest to serve as a side dish with calamari?
Mamma C says
Hi Jenna - We serve this with rapini or escarole, and it would be great with oven-roasted potatoes or Italian Bean Salad.
George says
Nice recipe thank you
Mamma C says
You're welcome, George. I'm glad you like it!
Amanda says
I like how you use flour instead of breadcrumbs. I've always wanted to make calamari at home, but was a little too intimated. But I think I might have to give it a shot now. This looks so good!
Mamma C says
I was intimidated too at first, but it's easier than I thought it would be. It just takes time to get it done, especially if you have more than a pound of calamari. I hope you give it a try, Amanda!
annie@ciaochowbambina says
I'm with you...I prefer it with just a splash of fresh lemon! It's funny that you mention the tentacles - they're my hubby's favorite part! Thank you for sharing this recipe...it gets me excited for Christmas Eve! 🙂
Mamma C says
My entire household loves the tentacles! They're extra crispy and so good. We didn't get any this year in our packages, and I thought people would be grossed out anyway if I showed photos of them, Lol!
Cheryl "Cheffie Cooks" Wiser says
Yum, but I do like a side of marinara! And....Cheese grated over the top...Happy Holidays!
Mamma C says
The great thing is that everyone can enjoy this with their favorite accompaniments. But, I'd better not tell Mom that you put cheese on your calamari! 🙂 Happy Holidays, Cheryl!