This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
10
Yield:
10 appetizer servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).

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  • In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.

  • Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

Nutrition Facts

642 calories; protein 8g 16% DV; carbohydrates 5.2g 2% DV; fat 66.7g 103% DV; cholesterol 111.8mg 37% DV; sodium 254.1mg 10% DV. Full Nutrition

Reviews (153)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2006
I am from Spain and one thing you must add to this recipes is 1/2 Tbs of Superfinly chopped Garlic (or galic powder will do just fine too) and 1/2 Tbs dried parsley. It adds the true spanish flare to this classic dish. Do this and this recipes will be well over 5 stars. Make some Aioli from this site and WOOOHOOO, mouth watering goodness awaits your taste buds :) Read More
(443)

Most helpful critical review

Rating: 2 stars
06/21/2005
I have made this twice now, and both times it's come out awful. After the first time, I assumed from the reviews it that it had to be my fault, but now I'm not so sure. Both times I made it, it was lacking flavor. Really needed more spice or something. It was like eating a bisquit. Read More
(20)
204 Ratings
  • 5 star values: 134
  • 4 star values: 47
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 4
Rating: 4 stars
01/07/2006
I am from Spain and one thing you must add to this recipes is 1/2 Tbs of Superfinly chopped Garlic (or galic powder will do just fine too) and 1/2 Tbs dried parsley. It adds the true spanish flare to this classic dish. Do this and this recipes will be well over 5 stars. Make some Aioli from this site and WOOOHOOO, mouth watering goodness awaits your taste buds :) Read More
(443)
Rating: 5 stars
11/10/2003
This was one of the best Calamari recipes I've used - and easy! The key to tenderness is to NOT overcook in the oil - even if it does't look quite as golden brown as you like. Just follow the recipe exactly. I served the calamari with the "Best Marinara Sauce Yet" recipe and homemade tartar sauce. A green salad completed this dinner. This recipe is another reason why I choose Allrecipe.com's 5* recipes - just delicious! Read More
(230)
Rating: 5 stars
12/31/2003
Excellent recipe. Very tender. What about a good dipping sauce? Maybe with a little heat. I'll check Back to see if anyone posted one. Thanks. Fortchy Read More
(96)
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Rating: 5 stars
09/04/2005
I've found that with this recipe you dont want to cook the squid for more than 2 minutes I cook it for 2 minutes with a few pieces in the pot at once ( dont cook to many pieces at once or the temp. of the oil will drop. I cook on avg 8 pieces at a time ). My family just loves this recipe. Thanks for sharing it. Read More
(45)
Rating: 5 stars
12/27/2008
I always use the following ingredients to season the batter so that blandness is never a problem...2 cloves crushed garlic 1 cup flour seasoned with 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. baking powder and a pinch of cayenne pepper. Add enough water to this mixture to make a slightly thick batter. Mix thoroughly. Dip the calamari rings into this batter then coat with plain (unseasoned) breadcrumbs. Then deep fry (in small batches) for 1-2 minutes at about 375 F. Serve with marinara sauce. Read More
(32)
Rating: 5 stars
07/13/2003
This is great!!!! We love calamari and a local restaurant here just serves it w/ a nice spicey marinara sauce - it is a favorite at this local Italian rest. I love the Classico Sweet Basil Marinara sauce -- but I doctor it up. I add crushed red pepper(to taste and we like it spicey) white wine and a little bit of sugar to it. Read More
(31)
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Rating: 5 stars
08/30/2003
This was EXACTLY what I was looking for.....thank you very much for putting it on here. Read More
(25)
Rating: 5 stars
08/10/2011
My Nana is from Itlay and calamari was one of her favorite foods. I had no idea how to cook with calamari but I found this recipe and made this for her for her 95th birthday. I believe it was one of her favorite things she had eaten in recent years. The only change I made upon recommendation from my fish monger was to soak the calamari in milk for 15 minutes after cutting it up but prior to dredging it in flour. The calamari came out perfect. I applaud this recipe for being so simple and delicious and for allowing me to memorialize my Nana on her birthday. Thank you! Read More
(24)
Rating: 5 stars
03/13/2003
Quick easy and tender. It took away my fear of overcooked "rubberbands" with the very first bite. Read More
(20)
Rating: 2 stars
06/21/2005
I have made this twice now, and both times it's come out awful. After the first time, I assumed from the reviews it that it had to be my fault, but now I'm not so sure. Both times I made it, it was lacking flavor. Really needed more spice or something. It was like eating a bisquit. Read More
(20)