Crispy Fried Calamari with Spicy Calabrian Chili Aioli

Crispy, golden calamari is a restaurant favorite, but it’s surprisingly easy to make at home. The secret lies in a light, seasoned coating and a quick fry at the right temperature.

This recipe delivers shatteringly crisp rings and tender, sweet squid inside, paired with a fiery Calabrian chili aioli that adds smoky, spicy depth. In just 20 minutes, you can serve an impressive appetizer that’s perfect for sharing.

This fried calamari recipe focuses on technique: patting the squid completely dry, dredging in a flour-and-cornstarch blend, and frying at 375°F (190°C) for exactly 90 seconds. The result is a delicate, crunchy coating that doesn’t overwhelm the squid.

The aioli, made with crushed Calabrian chiles, brings a gentle heat and a touch of acidity from lemon juice. Serve it in a paper cone for a casual, fun presentation, with lemon wedges and parsley for brightness.

Ingredients

Why this recipe works

The combination of all-purpose flour and cornstarch is key. Cornstarch absorbs moisture and creates a crispier, more delicate crust than flour alone, while the flour provides structure.

The seasoned coating—with salt and cayenne—adds flavor directly to the crunchy exterior, so every bite is well-seasoned.

Frying at the correct temperature and for a short time ensures the squid stays tender. High heat quickly crisps the coating without overcooking the squid, which becomes rubbery if cooked too long.

The 90-second fry time is precise, yielding a golden, buoyant result that’s perfectly cooked through.

Notes and substitutions

For the squid, look for cleaned rings and tentacles at the seafood counter or frozen section. If using frozen, thaw in the refrigerator overnight and pat dry thoroughly. The squid should be completely dry before dredging; any moisture will cause the coating to steam and become soggy.

Calabrian chiles are available in jars packed in oil at many supermarkets. They have a fruity, smoky heat. If unavailable, substitute with 1 teaspoon red pepper flakes mixed with a little olive oil. Mayonnaise can be full-fat or a vegan version; the aioli will still be creamy and flavorful.

• Calabrian chiles: Use 1 teaspoon red pepper flakes mixed with 1 teaspoon olive oil, or 1 tablespoon harissa paste.
• Mayonnaise: Use vegan mayonnaise or Greek yogurt for a tangy alternative.
• All-purpose flour: Use rice flour or a gluten-free all-purpose blend for a gluten-free coating (ensure cornstarch is also gluten-free).

Equipment

• Large pot or Dutch oven
• Deep-fry thermometer
• Mixing bowls
• Mesh strainer
• Paper towels
• Whisk
• Tongs