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Fried Calamari with Pesto Aioli Sauce

Crispy Fried Calamari is a classic seafood appetizer. Made with tender calamari dredged in seasoned flour and fried until golden. Served with Pesto Aioli dipping sauce. 

If you’ve always wanted to try your hand at making calamari at home, I’ve got the perfect recipe for you. And you’re going to love it.

The key to perfectly crisp calamari lies in a light batter and a quick cook at the right temperature. After lots of recipe testing, I have perfected the technique and am going to share it with you today so you’ll be making restaurant quality calamari at home in no time.

And every great calamari appetizer has a great dipping sauce served along side. So of course I’ve got you covered there too! The Pesto Aioli is the perfect compliment to the crispy calamari.

Let’s talk about what you’ll need to make it.

Fried Calamari Ingredients:

This recipe is broken up into two parts: the calamari and the dipping sauce. You can chose to only make the calamari but I happen to love the pesto aioli dipping sauce with it.

For the calamari you’ll need:

Fried Calamari ingredients with white background.
  • CALAMARI (SQUID) RINGS: For ease, I recommend buying frozen calamari rings. That way you don’t have to worry about cleaning or cutting the squid. Simply thaw completely before cooking.
  • EGG/MILK: This will be a wash to help bind the seasoned flour mixture to the calamari rings.
  • FLOUR/CORNSTARCH: Using a combination of flour and cornstarch will give you a perfect crispy coating for the calamari.
  • SALT/PEPPER/GRANULATED GARLIC: To season the coating.
  • OIL: For frying I recommend using a neutral oil that can withstand a higher (365 degree F) heat. Canola, vegetable or peanut is great for this. Avocado oil is also great for high heat frying, but it’s so expensive that I prefer to use it for smaller jobs. Olive oil will have too much flavor and has a lower smoke point.

For the Basil Aioli Dipping Sauce:

This is what I like to call a “cheater’s aioli” like my garlic aioli, truffle aioli and curry aioli, this uses mayonnaise as the base. That way there is no raw egg component and you won’t need to whisk nearly as much.

  • MAYONNAISE: The base for the aioli.
  • PREPARED PESTO: You can use your favorite store-bought pesto or make your own basil pesto.
  • LEMON JUICE: Will add acidity to the sauce.
  • SALT AND PEPPER

Step by Step Photos and Instructions:

Making fried calamari can seem a little daunting, I know I was intimidated for the longest time. But once you figure out that calamari doesn’t need a lot of time cooking (think 2 1/2 minutes) you’ll find that it’s not any harder than frying other things. Follow along with these step by step photos and instructions to guide you every step of the way.

  • STEP #1: Heat 2 inches of oil in a large pot over medium heat to 165 degrees F.
  • STEP #2: Set up your assembly line. In one shallow dish whisk together milk and egg. In another shallow dish, combine flour, cornstarch, granulated garlic, salt and pepper.
  • STEP #3: Dip the calamari rings into the egg was. Gently let the excess drip off.
  • STEP #4: Dredge the calamari rings in the seasoned flour mixture.  Shake off any excess.
  • STEP #5: Fry the calamari, in batches, until they start to turn golden about 2 1/2 minutes. Use a slotted spoon or strainer to transfer to a paper towel lined plate. Sprinkle with salt.
  • STEP #6: To make the Pesto Aioli Sauce whisk together all ingredients. Serve with calamari.

Storage and Leftovers:

Fried Calamari is best eaten right away. It won’t reheat well without becoming tough and rubbery. The basil aioli sauce, however, can be made in advance and refrigerated until ready to use.

Looking for more seafood recipes? Try these:

This Fried Cod Recipe is one of the most popular recipes on my blog and constantly gets rave reviews. You’ve got to try it!

If you loved this Fried Calamari appetizer, try this Calamari Steak.

Linguine with Clams is the perfect date night pasta!

Note: originally published in 2009. Updated in 2024 with an improved dipping sauce recipe, new photos, step by step photos and nutrition information.

Fried Calamari with Pesto Aioli Sauce

Crispy Fried Calamari is a classic! Made with tender calamari dredged in seasoned flour and fried until golden. Serve with Pesto Aioli sauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Easy Appetizer Recipes, Main Dishes
Cuisine American
Servings 4 Servings
Calories 280 kcal

Ingredients
  

Ingredients:

  • 1/2 pound calamari rings thawed if frozen (If you buy it frozen it will usually be cut into rings for you, which is what I prefer)
  • 1 egg
  • 1/4 cup milk
  • 3/4 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon granulated garlic
  • Canola oil for frying

Basil Aioli Dipping Sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons basil pesto
  • 1 tablespoon lemon juice
  • salt
  • pepper

Instructions
 

  • Heat 2 inches of oil in a large pot over medium heat to 165 degrees F. 
  • Set up your assembly line. In one shallow dish whisk together milk and egg. In another shallow dish, combine flour, cornstarch, granulated garlic, salt and pepper. 
  • Dip the calamari rings into the egg was. Gently let the excess drip off. 
  • Dredge the calamari rings in the seasoned flour mixture.  Shake off any excess. 
  • Fry calamari, in batches if necessary to avoid over crowding the pan, for 2 1/2 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with salt.
  • To make the Pesto Aioli Sauce whisk together all ingredients. 

Notes

I have found that frying the rings at 165 degrees for 2 1/2 minutes to be the best combo for tender calamari.
Also be sure not to crowd the pan when frying. I usually fry in batches to avoid this. I also recommend allowing the oil to come back up to 165 degrees in between batches to ensure you can cook at the proper temperature. Use a thermometer to check the oil temperature. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 13gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 185mgSodium: 499mgPotassium: 216mgFiber: 1gSugar: 1gVitamin A: 302IUVitamin C: 4mgCalcium: 67mgIron: 1mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: basil, calamari, Food, fried, lemon juice, Recipe, squid

Leave a Comment

Recipe Rating




  • Reply
    Helen
    October 15, 2018 at 6:19 pm

    5 stars
    Yum- can’t wait for more!

  • Reply
    Ashanti
    December 10, 2010 at 3:13 pm

    Love calamari about to try your recipe more let you know how it turns out

  • Reply
    ThatsSoYummy
    May 5, 2009 at 8:12 am

    These look really Yummy!!! I love calamari.

    Will have to try these :-)

    • Reply
      Deseree
      May 5, 2009 at 1:52 pm

      Thanks ThatsSoYummy! I hope you enjoy them!

  • Reply
    gaga
    March 14, 2009 at 12:49 pm

    I loooove calamari! Yum!

    • Reply
      Deseree
      March 14, 2009 at 6:59 pm

      I am right there with you! Thanks gaga! :)

  • Reply
    justine
    March 3, 2009 at 3:32 pm

    OK, thanks!

  • Reply
    justine
    March 2, 2009 at 9:00 pm

    instead of frying, could you bake them?

    • Reply
      Deseree
      March 3, 2009 at 8:55 am

      I have not tried to bake them before, but after I read your comment I did some research and it looks like you can bake them at a low oven temperature around 180 degrees for about 15 minutes.
      I might have to give this a try. I have had baked calamari once but I think the chef cooked it too long because it was pretty rubbery. Let me know if you try it this way, I’d like to know how it turns out. :)

  • Reply
    Deseree
    March 2, 2009 at 3:47 pm

    Chuck: You know, I haven’t tried the dip with any other fish, but think that you’re right, it would probably be good with lots of fish. Thanks!

    Sam: Thanks! Hope you enjoy it! :)

  • Reply
    Sam
    March 2, 2009 at 3:28 pm

    This looks pretty fantastic! I too love Calamari! We might make this tonight :)

  • Reply
    Chuck
    March 2, 2009 at 10:39 am

    I bet that lemon Basil dip is perfect for this dish or any fish dish. Looks delicious!

  • Reply
    Deseree
    February 28, 2009 at 10:20 am

    Thanks Val! You’re welcome! :-)

  • Reply
    Val
    February 27, 2009 at 8:13 pm

    What a great recipe! I love calamari fried like this & your recipe sounds terrific. Thank you for sharing. ;o}

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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