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Crispy Fried Calamari

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"Bye-bye, rubbery calamari! Frozen calamari rings are first soaked in milk to tenderize them, then coated with a mixture of corn flour and gluten-free all-purpose flour before deep frying. Simple, easy, and tasty! Good served with cocktail sauce, garlic mayonnaise, or other dipping sauces and lemon wedges. Regular all-purpose flour may be substituted if you don't need to make these gluten free."
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1 h 30 m servings 476
Original recipe yields 4 servings


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  1. Separate calamari rings and place them in a lidded plastic container with enough milk to cover them. Seal the container and allow to soak at room temperature for at least 1 hour.
  2. Heat the oil in a deep fryer.
  3. Combine corn flour and gluten-free all-purpose flour in a shallow pan. Transfer about 6 calamari rings from the milk directly into the flour mixture to coat. Place coated calamari into the hot oil without crowding, and cook until just starting to brown, 2 to 3 minutes per batch. Drain on paper towels. Repeat with remaining calamari.


  • Cook's Note:
  • I use a Fry Daddy®. If you have a larger deep fryer, you may be able to fry more at a time, but it is very important that the fryer is not overcrowded to ensure the coating stays on each ring and becomes crispy.

Nutrition Facts

Per Serving: 476 calories; 26.8 34.7 24.3 274 100 Full nutrition

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