Crispy Fried Calamari with Spicy Calabrian Chili Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest result, fry in small batches and avoid moving the calamari too much. Use a slotted spoon to gently turn the pieces once, halfway through.

After frying, let them drain on paper towels to remove excess oil. Serve immediately—fried calamari loses its crispness quickly.

The aioli can be made up to a day ahead and stored in the refrigerator. If the chiles are too spicy, start with less and add more to taste. For a thicker aioli, use less lemon juice. The sauce should be thick enough to cling to the calamari without being runny.

Variations

• Lemon-Pepper Calamari: Omit the cayenne and add 1 teaspoon lemon zest and 1/2 teaspoon black pepper to the flour mixture. Serve with a simple lemon wedge or a garlic aioli.
• Spicy Marinara Dipping: Instead of aioli, serve the calamari with a warm marinara sauce spiked with red pepper flakes. Add a pinch of oregano to the flour for an Italian twist.
• Gluten-Free Calamari: Replace the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free cornstarch. Ensure all other ingredients are gluten-free. The coating will still be crisp and light.
• Herb-Infused Coating: Add 1 teaspoon dried oregano and 1/2 teaspoon garlic powder to the flour mixture. This adds an aromatic depth that pairs well with the lemon and aioli.

Storage and make-ahead

Fridge

Store leftover calamari in an airtight container in the fridge for up to 2 days. Reheat in the oven, not the microwave.

Freezer

Freezing is not recommended, as the coating will become soggy upon thawing. Fresh is best.

Reheat

Reheat in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. Avoid microwave.

Leftover fried calamari can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, until hot and crisp.

Avoid microwaving, as it will make the coating soggy. The aioli can be stored separately in the refrigerator for up to 5 days.

The aioli can be prepared up to 2 days in advance and kept refrigerated. The squid can be cleaned and patted dry a few hours before frying, but do not dredge until just before cooking. The coating can be mixed ahead and stored in an airtight container at room temperature.

Serving ideas

Serve the fried calamari immediately after frying, while the coating is still crisp. Arrange in a paper cone or on a platter lined with paper towels to absorb any excess oil.

Garnish with lemon wedges and chopped fresh parsley. The lemon adds brightness and cuts through the richness of the fry.

The spicy aioli is the perfect companion, offering a creamy, smoky heat. For a more casual presentation, serve the aioli in a small bowl for dipping.

This dish is best enjoyed hot, with cold drinks and good company. It’s an ideal appetizer for parties or a fun dinner starter.

Frequently asked questions

Recipe card

Crispy Fried Calamari with Spicy Calabrian Chili Aioli

Prep 10 minCook 5 minTotal 15 minServes 4

Ingredients

• 1 lb cleaned squid rings and tentacles
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp sea salt
• 1/2 tsp cayenne pepper
• 2 cups vegetable oil (for frying)
• 1/2 cup mayonnaise
• 2 tbsp crushed Calabrian chiles in oil
• 1 tbsp fresh lemon juice
• lemon wedges, for serving
• fresh parsley, chopped, for garnish, to taste

Instructions

1. Pat the squid rings and tentacles completely dry with paper towels. Moisture is the enemy of crispiness—the drier the squid, the better the coating will adhere and the crispier the result.
2. In a shallow bowl, whisk together the all-purpose flour, cornstarch, sea salt, and cayenne pepper until evenly combined. The cornstarch lightens the coating, creating that shattering crispness.
3. Toss the dried squid in the seasoned flour mixture, ensuring every piece is thoroughly coated. Shake off any excess in a mesh strainer. The coating should be a thin, even layer—too much flour can make the calamari doughy.
4. Pour the vegetable oil into a large, heavy pot or Dutch oven, leaving at least 3 inches of space from the top. Heat over medium-high until a deep-fry thermometer registers 375°F (190°C).
5. Carefully drop a few squid pieces into the hot oil, working in small batches to avoid crowding. Fry for exactly 90 seconds, until golden and buoyant. The squid cooks quickly—overcooking makes it rubbery.
6. Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate. Immediately sprinkle with a pinch of flaky sea salt while still hot. The salt will cling to the crisp coating.
7. In a small bowl, combine the mayonnaise, crushed Calabrian chiles with their oil, and fresh lemon juice. Whisk until the mixture is smooth and vibrant orange. The chiles bring smoky heat, the lemon adds brightness.
8. Serve the fried calamari immediately in a paper cone or platter, with lemon wedges and chopped fresh parsley. Squeeze a lemon wedge over the top just before eating, and dip into the spicy aioli.

Contains: gluten, eggs, mollusks

Estimated nutrition per serving

Calories

450

Protein

20 g

Carbohydrates

25 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.