Fried Calamari with Crisp Cornmeal Coating and Marinara
By Liam Carter
Prep
25 min
Cook
5 min
Total
30 min
Servings
4
Choose uncooked, cleaned calamari cut into rings, or buy whole squid with extra weight for the discarded innards and cuttlebone. This fried calamari is soaked in salted milk, coated in flour and cornmeal, then quickly fried into crisp, lightly chewy rings for marinara.
Whole milk covers the squid with a couple of pinches of salt for 15–20 minutes; the source attributes its lactic acid to tenderizing the muscle fibers. The dry coating combines all-purpose flour, cornmeal, salt, and black pepper. Cornmeal contributes a crisp exterior, while the simple seasoning keeps the squid’s mild, slightly sweet flavor in focus rather than hiding it beneath a heavy batter.
At 365°F to 375°F, the dredged pieces should turn golden brown in 2–3 minutes; a dry, evenly colored coating signals that the batches are frying correctly. The common problem is crowding or allowing pieces to clump, which prevents even coating and drying. Shake off excess milk, separate the rings in the flour mixture, and use metal tongs or a slotted utensil to lower them carefully.
Serve the calamari fresh with marinara sauce or lemon aioli. For batches cooked in stages, place the paper-towel-lined rack in a 150°F to 170°F oven to keep finished pieces warm briefly. The lemon aioli option is made from mayonnaise, pressed garlic, lemon zest, fresh lemon juice, salt, and pepper.
Why you'll love this recipe
- Fresh, cleaned calamari keeps the ingredient list focused, and the milk soak supports tender rings without obscuring the squid’s mild, slightly sweet flavor.
- Cornmeal gives the flour coating a crisp finish, so a small pantry combination creates contrast against the squid’s pale, tender interior.
- Whole milk or low-fat buttermilk offers a source-listed choice, letting the soaking step work with either ingredient already suited to the recipe.
- Simple salt and black pepper keep the coating restrained, which leaves room for marinara or lemon aioli at the table.
- Buying whole squid can stretch the main ingredient further, since cleaned rings and available tentacles are both used in the fry.
- The recipe relies on five listed coating and squid ingredients, so good-quality calamari remains the central flavor rather than a complicated batter.
Ingredients
- •1 lb uncooked, cleaned calamari (cut into circles; include tentacles if available)
- •½ cup whole milk (or low-fat buttermilk)
- •¾ cup all-purpose flour
- •½ cup cornmeal
- •1 tsp salt (plus a couple of pinches for the milk soak)
- •¼ tsp black pepper
- •oil (for frying)
- •marinara sauce (for serving)
- •lemon aioli (optional, for serving)
Instructions
- 1
If starting with whole squid, pull the head and tentacles from the mantle to remove the innards.
- 2
Remove the beak from beneath the tentacles, cut the tentacles off between the eyes and where they connect, and pull the cartilage from the mantle.
- 3
Rinse the tentacles and mantle inside and out, then peel away the skin if desired.
- 4
Place the sliced squid in a small mixing bowl, cover it with milk, add a couple of pinches of salt, and mix well.
- 5
Let the squid soak for 15–20 minutes.
- 6
Heat oil in a deep cooking pan, 2.5- to 3-quart pot, or skillet over medium-high heat until it reaches 365°F to 375°F.
- 7
Cover a wire rack with paper towels and place it inside a rimmed baking sheet.
- 8
Mix the flour, cornmeal, salt, and black pepper in a wide, shallow bowl.
- 9
Pull squid pieces from the milk and let the excess milk drip back into the bowl.
- 10
Toss the squid in the flour mixture in batches, separating the pieces so they are evenly coated and not clumped together.
- 11
Use metal tongs or a metal slotted spoon to carefully add the dredged calamari to the hot oil.
- 12
Fry for 2–3 minutes, until golden brown.
- 13
Remove the calamari with a metal slotted spoon, metal slotted spatula, or metal tongs, and spread it on the prepared paper-towel-covered wire rack.
- 14
Repeat with the remaining calamari.
- 15
If working in small batches, keep fried calamari warm on the prepared rack in an oven heated to 150°F to 170°F.
- 16
Serve fresh with marinara sauce or lemon aioli.
FAQ
Nutrition (per serving)
Calories
285
Protein
23g
Fat
4g
Carbs
37g
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