This is the BEST fried calamari recipe. Salt and Pepper Squid is crispy, tender and perfectly seasoned. It is so easy to make this restaurant favorite at home.
If you, like me, are a fan of the crispy seafood appetizer known as calamari that can be found on many seafood, Italian and Asian restaurant menus, you just might find yourself in love with this Salt and Pepper Calamari Recipe. It’s crispy, tender, and perfectly seasoned.
What is calamari?
Calamari is squid. I know, I know when I first started working at a seafood restaurant at 16, it was the last thing I wanted to eat. But after finally mustering up the courage I gave it a go and guess what, it is good.
It has quickly become the one appetizer that I have to order whenever I see it on a menu. Through all that trying though I have realized that not all calamari is created equal. Overcook it and it is rubbery and hard to chew. Put a heavy wet batter on it and it won’t be nearly as crispy. For more calamari basics check out Spruce Eats for their rundown.
After after a few tries I’ve finally perfected making fried calamari at home. I’m sharing my tips with you today, so you can make this restaurant favorite at home too!
Tips to help you make the perfect fried calamari:
Tip 1: Tenderize squid first before frying. You can tenderize it in milk, buttermilk or lemon juice.
Tip 2: A wet batter is too heavy for calamari. Instead a dip squid pieces in egg whites and then dredge in a combination of flour and cornstarch. This will give you a perfectly crispy exterior.
Tip 3: Calamari does not take long to cook. You only need to deep fry squid 3 minutes at most. Cooking too long will result in tough pieces.
Tip 4: As you fry the calamari in batches, keep calamari onto of a cooling rack on a baking sheet. This helps keep it crispy.
Tip 5: Unlike most fried food, when finished, calamari will be a pale golden color. If it’s a dark golden color it will most likely be over done.
How to this Make Salt and Pepper Calamari Recipe:
Step 1: Cut squid tubes into 1/4 inch pieces. Leave tentacles whole.
Step 2: Tenderize squid in lemon juice for 30 minutes.
Step 3: Dip the pieces in egg whites. Let excess drip off.
Step 4: Dredge in seasoned flour/corn starch and shake off excess.
Step 5: Fry in 375 degree oil for 2-3 minutes or until a pale golden color.
What is a good dip for calamari?
Since this Salt and Pepper Calamari has an Asian twist to it, I highly recommend dipping it in Sweet Thai Chili Sauce. However, it would also be fantastic dipped in Harissa Aioli or Garlic Aioli.
I love serving this salt and pepper squid as part of our “Take out at Home” night where we make all of our Asian recipe takeout favorites like crispy pork wontons , blistered shishito peppers and sesame pork stir fry. I mean, who needs delivery when you can just make it all at home?
Looking for more seafood recipes?
Baked Salmon with Lemon Caper Butter
Note: This recipe was originally posted in 2010. It was updated with new photos, tips and nutrition facts in 2020.
Servings
Ingredients
- oil for frying
- 1/2 pound calamari rings (thawed if frozen)
- 3 egg whites
- 2/3 cup cornstarch
- 2/3 cup all purpose flour
- 1 1/2 teaspoons kosher salt (plus more for after frying)
- 1 1/2 teaspoons freshly ground black pepper (plus more for after frying)
- 1 teaspoon granulated garlic
Instructions
- Heat oil in a large pan or pot over medium high heat.
- Place egg whites in one bowl, whisk slightly. In another bowl mix together cornstarch, flour, salt, pepper and granulated garlic.
- Dip squid pieces into egg, then place in cornstarch mixture and toss to coat. Shake any excess off.
- Once oil reaches 375 degrees, begin frying calamari. You may need to do this in batches, be careful not to over crowd the pan or the pieces will stick together. Fry calamari for 2 minutes, do not over cook or it will become tough. Using a slotted spoon transfer to a cooling rack on top of a baking sheet.
- Sprinkle with a little more kosher salt, pepper and sliced green onions. Serve immediately.
[…] Salt and Pepper Squid […]
Donut fish Going to try this now. Oh no I don’t have corn flour and need to go to the shops
[…] restaurant and notice calamari on the menu, it is usually calamari rings and tentacles. It could be Salt and Pepper Calamari at your favorite Chinese restaurant or Fried Calamari at your favorite seafood place. And those are […]
I didn’t when I made this so it’s not necessary in my opinion. If you find that the egg/whites aren’t adhering well you could try it on a couple pieces to see if it helps. Next time I make this, I will definitely try that!
Would you recommend patting the calamari dry (after letting them soak in milk) before dipping them into the egg whites?
[…] click here. […]
I am so happy to hear that, Lynne! Glad you enjoyed it! :)
Made this tonight – was absolutely beautiful. We had really good calamari and this recipe just made it shine. Didn’t bother with the egg whites- just tossed in the flour – was lovely.
Oh I will have to try that next time! Glad you enjoyed it!
This was great! It was easy to make and my family loved it! I did use the whole egg instead of just the egg white and it was still delicious! Definitely try it!
Vicky, I am not sure about using couscous. I have never substituted couscous for flour before. Sorry I can’t be of more help!
Sounds good can the flour be replaced by cous cous and done in the oven as I am a member of slimming world if so is the cous cous used dry or made up with stock?
Yay! I am so happy to hear that! My kiddos love it too :)
I just made it. So delicious the twins love it, I told them there were chicken nuggets
You are so welcome, Fiona!
My family absolutely loved this recipe thanks
[…] Honestly, we just wanted to find a recipe that mirrored P.F. Chang’s salt and pepper calamari because we’re basic AF and not afraid to admit it. Now if only we could get our hands on that sweet and spicy Asian dipping sauce they serve on the side. Get the recipe. […]
[…] I think of a salt and pepper dish I always think of my favorite salt and pepper calamari. The pepper adds just the right amount of kick and it is just salty enough. That is exactly what I […]
Aha, I see. Thanks!
The whole egg makes the batter a little heavier. You want the batter really light so it lightly coats the calamari.
Ooh this sounds good. Going to make it now! What’s the deal with using egg white instead of while egg tho, what difference does it make. Just wondering.
I like your calamari recipe here. Adding corn starch and just using egg white makes it more crispy, right? No wonder when I cook calamari, it’s not crispy at all, I usually use just flour and the whole egg, :) Thanks for posting this recipe here, now I can make mine crispy as well.
Ah. This looks so great and so easy too. I’ve been looking for something like this to work with! :D
Yummo this is a great easy recipe Thanks Yas
I am a Southerner transplanted to Alaska. Calamari is new to us but is plentiful in Alaska. I’m 64 years old and had my first calamari last year – very yummy I had no clue as how to cook it but after reading your comments and recipe I’m going to give it a try. I’m a first time visitor to your site but have already added you to my favorites list.
Your calamari looks wonderful! Never tried the egg whites though. I learned the hard way, to cook it under 3 minutes or for hours otherwise it’s rubber! You see I prepare at least 10 lbs of calamari on Christmas Eve every year; some in marinara and some fried. I ruined a bunch of fried calamari and finally read up on frying it before I got it right!
Fried calamari is SO good. Looks like a great recipe, I’ll have to try it. I’ve never had the Asian version before!
One of the ugliest creatures in the ocean, I never could, and never will, bring myself to actually eat it.
I tuned in because your photo reminded me of fried clams, a favorite dish of New England Americans.
fried calamari is always a killer… :) it looks super delish
these calamari rings look really crispy and that sauce looks wicked. I’ll try the recipe cos m craving squid this very moment :) thanks for sharing :)
I never tried making this at home! I just buy it in local fast foods. Thanks for sharing! I can now have my own calamari rings at home!
Thanks for your comments everyone! Fun and Fearless in Beantown- I actually thought about adding some panko to the mixture but for some strange reason I was out of it. I think it would be a great addition! Susan- I don’t see why it wouldn’t work with shrimp. I would just cook it a little bit longer maybe 3-4 minutes.
Ooh I love crispy calamari! These look awesome! Thanks for the recipe.
I’m glad you decided to brave it out and give it another shot because they look delicious!
Think it would work with shrimp, too?
Calamari is one of my favorite fried seafood dishes but I haven’t yet tried making it at home myself. What are your thoughts on adding a little panko to the cornstarch mixture?
I LOVE calamari! I’ve always been afraid to try making it at home, but you have now inspired me to give it another shot too!